Egg and Sausage Breakfast Ring

By bnpolley

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 1
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.