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Crescent Breakfast Pies

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Crescent Breakfast Pies
  • Prep 15 min
  • Total 40 min
  • Ingredients 5
  • Servings 4
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Serve these open-face crescent breakfast rectangles for a nice twist on a breakfast sandwich.
Updated Jul 13, 2016

Ingredients

Steps

  • 1
    Heat oven to 375°F. Line large rimmed cookie sheet with cooking parchment paper.
  • 2
    On work surface, unroll dough. Press or roll to form 13x9-inch rectangle. Cut into 4 rectangles (6 1/2x4 1/2 inches), and separate. Place dough rectangles on cookie sheet.
  • 3
    For each rectangle, roll edges toward center to form 1/2-inch rimmed edge around each.
  • 4
    Carefully break 1 egg in center of each dough rectangle. (Egg may run over slightly.) Top each with ham, bacon and cheese.
  • 5
    Bake 18 to 22 minutes or until edges of crescent dough are golden brown and egg whites and yolks are firm (not runny).

Tips from the Pillsbury Kitchens

  • tip 1
    Try shredded pepper Jack cheese instead for a nice spicy kick.
  • tip 2
    Medium to large eggs are better for this recipe to avoid egg running over top of dough.

Nutrition Information

330 Calories, 17g Total Fat, 17g Protein, 26g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
185mg
62%
Sodium
830mg
34%
Potassium
140mg
4%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
5g
Protein
17g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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