Egg and Sausage Breakfast Ring

By pamdabear3383

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

Details

Servings 8
Adapted from pillsbury.com

Preparation

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

Nutritional Information
1 Serving: 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