Egg and Sausage Breakfast Ring

Prep 20 min
Total 45 min
Ingredients 11
Servings 8

The spiral slices of egg and sausage in a flaky crust are almost too pretty to eat--but dig in! This breakfast ring is not to be missed. MORE + LESS -

Ingredients

1/2

lb bulk pork sausage

1/3

cup sliced green onions

1/3

cup chopped red bell pepper

eggs

1/4

teaspoon salt

1/8

teaspoon pepper

package (3 oz) cream cheese, softened

cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet

1/2

cup shredded Cheddar-Monterey Jack cheese blend (2 oz)

egg, beaten

teaspoon sesame seed

Directions

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1

Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
2

In small bowl, beat 5 eggs, salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.
3

Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
4

Bake 25 to 30 minutes or until deep golden brown.

Expert Tips

Try a different shredded cheese, such as sharp Cheddar or pepper Jack, to vary the flavors in this dish.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 280

% Daily Value

Total Fat: 31g; 47%
Saturated Fat 13g 67% Trans Fat 0g
Cholesterol: 250mg; 84%
Sodium: 1000mg; 41%
Potassium: 180mg; 5%
Total Carbohydrate: 34g; 11%
Dietary Fiber 0g 0% Sugars 8g
Protein: 17g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 10%; 10%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;