Ingredients
Method
Prepare the Filling
- Cook the sausage and bacon in a skillet until fully cooked; set aside.
- In a bowl, whisk together eggs, milk, black pepper, and diced red bell pepper. Cook in a skillet over medium heat until scrambled, or microwave in 30-second intervals, stirring each time until done.
Assemble the Rolls
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Roll out the crescent dough on a lightly floured surface. Pinch the seams together to form a single rectangle.
- Spread an even layer of cream cheese over the dough.
- Layer the scrambled eggs, cooked sausage, bacon, and shredded cheese evenly on top.
- Roll the dough tightly into a log shape.
- Use a serrated knife or unflavored dental floss to cut the roll into 12 even slices.
Bake to Perfection
- Arrange the rolls cut-side up in the prepared baking dish.
- Bake for 20-25 minutes or until golden brown and cooked through.
- Optionally, brush the tops with melted butter and sprinkle with fresh parsley for added flavor.
Notes
- If you can’t find the sheets, you can use a tube of pizza dough or a 1 pound loaf of bread dough (let it thaw and rise) and roll out into a rectangle.
- Save time by using pre-cooked breakfast sausage patties (diced) and pre-cooked bacon.
- You can also use garlic and herb, plain or low-fat whipped cream cheese.
- Let the eggs and meat cool a bit before adding to the dough so it doesn’t soften the dough too much and make it difficult to roll up.