Breakfast Rolls (Print Version)
# Ingredients:
→ For the Filling
01 -
4 large eggs
02 -
2 tablespoons red bell pepper, finely diced
03 -
1 tablespoon milk
04 -
1/4 teaspoon black pepper
05 -
1/3 cup whipped chive and onion cream cheese
06 -
8 ounces ground breakfast sausage, cooked
07 -
4 slices bacon, cooked and crumbled
08 -
1 1/2 cups shredded cheddar cheese
→ For the Dough
09 -
2 (8-ounce) cans crescent dough sheets
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray.
02 -
In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until well combined.
03 -
Pour the egg mixture into a skillet over medium heat. Scramble the eggs until just set but still slightly moist. Remove from heat and set aside to cool slightly.
04 -
Open the two cans of crescent dough and carefully unroll the sheets. Arrange them side by side and pinch the two long edges together to form one large rectangle of dough.
05 -
Spread the whipped chive and onion cream cheese evenly over the entire surface of the dough. Top with the scrambled eggs, distributing them evenly. Sprinkle the cooked ground sausage, crumbled bacon, and shredded cheddar cheese over the eggs.
06 -
Starting from one of the long edges, tightly roll up the dough with all the fillings, creating a log shape. Press the seam to seal.
07 -
Using a serrated knife, cut the rolled dough into 12 equal slices. A gentle sawing motion works best to avoid squishing the rolls.
08 -
Place the sliced rolls in the prepared baking pan, cut side up. Bake for 24-26 minutes, or until the tops are golden brown and the dough is fully cooked.
09 -
Remove from the oven and let cool for a few minutes before serving. Enjoy while warm.
# Notes:
01 -
If you can't find crescent dough sheets, you can use regular crescent roll dough - just pinch the perforated seams together before adding the fillings.
02 -
These rolls can be assembled the night before, refrigerated, and baked in the morning. Just add a few extra minutes to the baking time.
03 -
Leftover rolls can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.