crescent roll dough | The Seasoned Pantry

Hope everyone had a wonderful Fourth of July! Sorry I have been gone for so long, we have been so busy working on things. I hope to get back into this blog more often now that my Summer semester is almost over and I’m getting ready for Fall! I love lazy Sunday’s and today I wanted to make a breakfast that wasn’t going to take 1/2 the day. Josh and I made a bacon, egg, and cheese breakfast ring…I found this recipe on Pinterest and I thought I would give it a shot. I think I should have used a smaller pizza pan, but not bad for my first time and next time I will add onions, potatoes, bell peppers, etc. Make it however you like! Hope you enjoy this recipe, I know we sure did!

Makes: 4 servings

Here’s what you’ll need:

1 tube of crescent roll dough (8 count)

shredded cheese (any kind)

5 eggs

5-8 strips of bacon (could use precooked, diced)

Directions:

Heat oven to 375 degrees, and scramble eggs on the stove top….set on a plate and cover to keep warm until needed….

Fry 5-8 pieces of bacon…I dice my bacon then fry (goes quickly)….

Lay out crescents on a parchment lined pizza pan (I used a pizza dish) in a star formation (the longer sides of the crescent on the inside with the pointed ends pointing out.)….

Place some of the shredded cheese on the bottom of the crescent rolls…..

Then add the scrambled eggs….

Then add the diced bacon….

Then add more shredded cheese…. YUMMO! (yes, I just typed that)…..

Fold pointed ends of each crescent roll over the filling and join in the center of the ring. This is where I realized that I should have used a smaller pan, I used a 14″ pizza dish pan. I would suggest no bigger than a 12″…..