Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Keep this recipe in your back pocket for when you hit a breakfast rut! These crescent roll dough pockets are filled with everything you need for breakfast: bacon, eggs, and cheese.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee salted butter | ||
| 5 Hy-Vee large eggs, divided | ||
| 1 tbsp. Hy-Vee 2% reduced-fat milk | ||
| 2 (8-oz. each) cans Pillsbury refrigerated crescent dough sheets | ||
| Hy-Vee all-purpose flour | ||
| ¼ c. sun-dried tomato pesto | ||
| 6 slice(s) Hy-Vee center-cut bacon, crisp-cooked and crumbled | ||
| ¾ c. Hy-Vee shredded Swiss cheese |
Things To Grab
- Baking sheet
- Parchment paper
- Large skillet
- Whisk
- Medium bowl
- Rolling pin
- Ruler
- 5-1/2-inch-diameter bowl
- Fork
- Silicone pastry brush
Directions
Melt butter in a large skillet over medium-high heat. Whisk together 4 eggs and milk in a medium bowl. Add egg mixture to skillet; cook 2 to 3 minutes or until eggs are cooked through, stirring occasionally.
Unroll one dough sheet on a lightly floured surface; roll into a 10x14-inch rectangle.
Using a 5-1/2-inch-diameter bowl, cut three dough circles. Repeat with remaining dough sheet.
Spread 2 teaspoons pesto on half of each dough circle, 1/4-inch from edge. Top with scrambled eggs; sprinkle with bacon and cheese.
Fold dough over filling; press edges with a fork to seal.
Place pockets on prepared baking sheet. Beat remaining egg and brush on pockets. Slit tops with a knife. Bake for 10 to 15 minutes or until golden brown. Let stand for 5 minutes before serving.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 180mg
- Sodium: 890mg
- Total Carbohydrates: 32g
- Protein: 17g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 2%