I have never used Pillsbury Crescent Rolls before. There. I said it. I saw one of my favorite bloggers make a breakfast sandwich using them. It was exactly what I was looking for to make my son. He needed a heartier breakfast than cereal. I do all the prep ahead of time. This makes assembling and baking quick. You can be creative with the fillings, if you want. You make them for lunch using heartier fillings like turkey, sliced ham, dijon mustard and mayonnaise, and scallions.
With summer weekends ahead of us, this could be perfect for company breakfasts. Quarantine breakfast! Add some cut up fresh fruit, muffins, a smoothy and you have a variety of filling foods for your family or friends.
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
4 slices of microwave bacon, crisply cooked and drained on paper towels
4 eggs, scrambled
1/2 cup shredded cheddar of Monterey jack cheese
Heat oven to 350 degrees. Unroll dough onto work surface. I pinch together the perforations to make one sheet. Then I divide it into four rectangles. I like to stretch them out a little. If the perforations return, pinch them together again.
Use can use regular bacon, cooked crisp in the oven. For me, the microwave bacon is quick and less messy. If you have company, you may want to cut a few corners. It’s a marathon, not a sprint. I crumble the bacon a little to fit on the rectangle. You can use more bacon if you like. When I make the scrambled eggs I use a little water and salt. I don’t scramble them too much. It’s easier to place the eggs on the dough if they are more whole than scrambled bits. I under cook them little and put them in a clean bowl.
You want to leave about a 1/2 inch border around the rectangles. On one half of the rectangle, place the a big pinch of cheese, some scrambled eggs, and bacon. Fold the other side of dough over the filling. Press the edges with a fork to seal. I do the assembly on a piece of parchment, on a baking/cookie sheet. If you place the fillings on the four rectangles at once, you can distribute them evenly.
Back at 350 for about 15 minutes until golden brown. If you’d like, you can brush the tops with some beaten eggs, reserved from the scrambling eggs.