We love this brunch dish because it serves 8 and is relatively easy to make. You can dress this brunch 'ring' up or down, change flavors and spices, its up to you. Try an Italian version with prosciutto, Italian cheeses and an herb crust or a Mexican flair with cilantro, pepper-jack cheese and Salsa...the combinations are endless but, I wanted to give you an idea of how to make the basic, and simple recipe offered by Pillsbury (using their crescent dough makes it a snap too!)
My husband loves making a jalapeno, cheddar & pepper-jack, salsa & egg one <---whew! too hot for me LOL Whatever your choice, give it a try! ~Enjoy! Diane Bacon & Egg Brunch Ring Ingredients: 4 slices bacon, cut in half crosswise 1/3 cup plus 1 tablespoon milk 5 eggs, slightly beaten Salt and pepper, if desired 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls 1 cup shredded cheddar cheese Directions: Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In a large 10-inch skillet, cook bacon over medium heat about 6 minutes or until cooked but not crisp, turning once. (It will finish cooking in the oven.) Set bacon aside; drain all but, 2 teaspoons bacon drippings from skillet. In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Pour egg mixture into skillet with bacon drippings. Cook eggs, as mixture heats, gently push eggs around (you are lightly scrambling eggs but, leave eggs in larger chunks). Avoid stirring constantly. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist. Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten. Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese. Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With large spatula, carefully loosen ring from cookie sheet; slide onto serving platter.
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I grew up with this in my parents house being known as lasagna. My Mom made this and I always loved it. I don't know if it was the pan she cooked it on or her magical oven that gave it such flavor but, I can never recreate the taste! A savory blend of meats and cheeses are encased in wonderful fluffy crescent dough. I would guess that she ran across this recipe way back when and got it from one of her many cookbooks or the newspaper. All the same, it was my personal favorite and I requested it when asked what I'd want for my "birthday dinner." I'm sure this recipe can be modified all the way around to suite your own tastes! like using ground turkey with low-fat cheese and adding other cooked vegetables or a chicken divan type creation. Have fun, create your own - enjoy! Diane
Phyllis's Lasagna Ingredients: Meat Filling: 1 1/2 lbs ground beef 3/4 cup chopped onion 1/2 tsp garlic powder 1 small can tomato paste 1 tsp parsley 1/2 tsp basil 1/2 tsp oregano 1/2 tsp salt dash of pepper Cheese Filling: 1 pack (2cups) of mozzarella cheese, shredded 1 cup cream style cottage cheese or 1 cup ricotta *your choice 1/4 cup grated parmesan cheese 1 egg 2 tubes of crescent rolls Meat Mixture: Brown meat, drain off fat. add chopped onion, stir until tender. add all herbs & spices listed under Meat Filling. Stir in tomato paste. let everything cook for 20 mins uncovered. While that is cooking, place first tube of crescent rolls on cookie sheet (as for pie crust, pinch seems together) Cheese Mixture: Beat egg, add to cottage cheese & parmesan cheese. Place first roll of dough down on a large baking sheet - add meat mixture in the middle. Alternate meat mixture and cottage (or ricotta) cheese mixture. Then sprinkle mozzarella cheese. Once all the filling is down, place the second roll of dough down over the filling and pinch any holes in seams and pull up sides of crescent roll dough to form one large bread loaf. Bake at 325 for 45 mins to an Hour (check to make sure it doesn't get too brown) serves: 4-6 Recipe Adapted by: Phyllis C Photo by: Diane Baker for Canning and Cooking at Home |