Prep Time: 15 minutes
Stovetop Time: 6 minutes
Bake Time: 15 – 25 minutes (for bacon)
Bake Time: 15 – 20 minutes (for calzones)
Minimum Start to Finish: 51 minutes
Times are approximate
1 lb breakfast sausage
7-8 slices bacon
6-7 large eggs
2 cans Pillsbury Crescent Dough Sheet
1 tablespoon heavy cream, optional
1 1/2 cup shredded cheddar cheese
1/2 cup red or green bell peppers, chopped
1/2 cup yellow onions, chopped
1 tablespoon canola oil
kosher salt and black pepper, as needed
3 tablespoons melted butter
chopped parsley, as needed
measuring cups and spoons
non-stick frying pan
sauce brush for melted butter
Preheat oven to 350°F. On a foil lined sheet tray add slices of bacon and cook until done. Set aside and chop when cool.
Heat a large non-stick pan over medium heat. Add sausage, bell peppers and onion and canola oil. Cook for about 3-4 minutes or until sausage is crispy and peppers are tender.
Transfer to a plate, wipe down pan and return the pan to heat to cook eggs.
In a large bowl, whisk the eggs, heavy cream, salt and pepper. Pour about 1 tablespoon of canola oil or butter into the pan and heat. Add eggs and cook, stirring frequently for about 2 minutes or just until the eggs begin to set. Set pan aside.
Unroll dough; pat to form 14×10-inch rectangle. Cut dough into four 7×5-inch rectangles. Layer with scrambled eggs, some of the sausage pepper and onion mixture, bacon and cheese. Fold untopped dough over filling, turnover fashion; press edges firmly to seal. Place on sprayed cookie sheet. Brush with melted butter.
Bake in the oven for about 15-20 minutes or until golden. Remove from the oven and brush with additional butter and garnish with fresh chopped parsley.
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