Egg and Sausage Breakfast Ring

(27)
24 reviews.
  • 20 min prep time
  • 45 min total time
  • 11 ingredients
  • 8 servings

Ingredients

1/2
lb bulk pork sausage
1/3
cup sliced green onions
1/3
cup chopped red bell pepper
5
eggs
1/4
teaspoon salt
1/8
teaspoon pepper
1
package (3 oz) cream cheese, softened
2
cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1/2
cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1
egg, beaten
1
teaspoon sesame seed

Directions

  1. 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. 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. 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. 4 Bake 25 to 30 minutes or until deep golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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