Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
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
|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
- Medium bowl
- Rolling pin
- 5-1/2-inch-diameter bowl
- Silicone pastry brush
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.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 180mg
- Sodium: 890mg
- Total Carbohydrates: 32g
- Protein: 17g
Hy-Vee Seasons June 2020