shalom: (Default)
[personal profile] shalom
Having survived the potential minefield of a post-election Thanksgiving (relatives MOSTLY behaved ), I awoke 3 days later out of a turkey stupor to find an extra can of awful/amazing (depending how you look at it) crescent rolls. Hitting the internet to find out how to use them up is like hitting a barn - there are thousands.

Difficulty: Easy. U
ses 1 fry pan and 1 baking sheet (if your fry pan can go in the oven you might even be able to pull it off and use it to bake the ring after you scramble the eggs).

Time: 30 minutes (20 of it is baking)

1 can of crescent rolls
6 eggs, beaten (reserve a Tbs or so of uncooked egg)
Salt, pepper, and any herbs you like in eggs (I used a few pinches of dried tarragon and dried parsley)
1/2 onion, diced
1/2 red pepper, diced
1 or 2 Tbs. butter
8 slices of bacon (I used turkey bacon)
1 cup shredded cheese

The method in almost all of these recipes is to lay out the crescent rolls on a greased sheet (on a piece of parchment paper would be great too, but not required) in the shape of a star. Lay out bacon strips along the crescent roll lengths. In the center of the ring (not extending further than about 1/3 of the length of the unrolled crescent pieces) layer in scrambled eggs with herbs, sauteed onions/peppers, and cheese. Fold in the crescent rolls and bacon strips to the center of the ring. Brush the pastry with the Tbs of raw beated egg. Pop in 375 F oven for 15 min or so, until dough is golden brown.

This one was easy and can be accommodated to almost any egg/meat/cheese filling:


nosh: (Default)

November 2016



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