Egg and Sausage Breakfast Ring

• 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.
• 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.
• 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.
• Bake 25 to 30 minutes or until deep golden brown.

Nutrition Information:

• Calories 480
• (Calories from Fat 280),

• Total Fat 31g
• (Saturated Fat 13g,
• Trans Fat 0g),
• Cholesterol 250mg;
• Sodium 1000mg;
• Total Carbohydrate 34g
• (Dietary Fiber 0g,
• Sugars 8g),
• Protein 17g;

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

• 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;

• 2;