Crescent Bacon Breakfast Ring

READY IN: 35mins


  • 1
    (12 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (large)
  • 8
    slices bacon (cooked, but still pliable)
  • 12
    cup red bell pepper (chopped)
  • 12
    cup green bell pepper (chopped)
  • 5
    extra large eggs
  • 1
    cup cheddar cheese (Shredded)
  • 1
    egg (for egg wash)
  • 14
    teaspoon salt and pepper (to taste)


  • Preheat over to 375°F.
  • In a bowl, beat the eggs and add the chopped peppers. Cook the eggs in a skillet (scramble) until set but still slightly undercooked.
  • Layout the crescent rolls on a sheet of parchment paper, in a "star" pattern. The short flat ends in the center, overlapping, and the pointed ends radiating out.
  • On each crescent star point, lay a piece of the cooked bacon. If the bacon is crispy it will not fold over, so do not overcook the bacon.
  • Sprinkle on 1/2 of the cheese in a circle around the center formed by the crescent roll ends overlapping. Then distribute the scramble egg mixture on top of the cheese. Then top with the remaining cheese.
  • Fold the pointed ends toward the middle and press the tips together.
  • In a small bowl, whisk the remaining egg with a little water. Brush the egg wash over the crescent rolls.
  • Bake for about 20 minutes or until the crescents are cooked and golden brown.
  • Spoon your favorite condiment in the center.