Today, I made the bacon, egg and cheese crescent roll ring that is so popular on Pinterest. It's super easy, which wins major points in my book as cooking is not one of my best talents - baking, yes, but cooking, not so much. And it's delicious! What's not to love about bacon, egg, cheese and crescent rolls?!
4 Slices bacon, cut in half
1/3 cup milk (plus 1 tablespoon)
4 eggs, slightly beaten
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 cup shredded sharp cheddar cheese (4 oz)
Salt and Pepper (if desired)
INSTRUCTIONS1.) Heat oven to 375°F. Line large cookie sheet with cooking parchment paper or silicon baking mat (I used one I received as a wedding gift because I'm obsessed with them!)
2.) In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Pour egg mixture into skillet. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
3.) Unroll dough; separate into 8 triangles. On parchment (or silicon baking mat)-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
4.) Place bacon on each of the triangles. I recommend using pre-cooked microwavable bacon as it's thiner and cooks better in the oven during the short cooking time.
5.) Sprinkle 1/3 cup of the cheese onto widest part of dough.
7.) Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible).
8.) Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
9.) Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes.