Crescent Breakfast Spirals with Sausage, Bacon and Eggs (Print-Friendly Version)

Two crescent dough sheets enclose cooked sausage, scrambled eggs, bacon and cheddar in twelve baked spirals. Cool the cooked filling briefly before spreading so it does not soften the dough. The final bake must cook the dough between the filling layers, not just brown the tops.

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# Ingredients You’ll Need:

01 - 4 eggs
02 - 2 tablespoons red bell pepper, finely diced
03 - 1 tablespoon milk
04 - 1/4 teaspoon black pepper
05 - 2 cans (8 ounces each) crescent dough sheets
06 - 1/3 cup whipped chive and onion cream cheese
07 - 8 ounces ground breakfast sausage, cooked
08 - 4 slices bacon, cooked and crumbled
09 - 1 1/2 cups shredded cheddar cheese

# How to Make It:

01 - Heat the oven to 350°F and grease a 9-by-13-inch baking dish.
02 - Have the sausage and bacon fully cooked, drained and crumbled.
03 - Whisk eggs, diced pepper, milk and black pepper together. Scramble in a suitable pan until set, then cool briefly without leaving out for extended periods.
04 - Join the long edges of the two crescent dough sheets to form a larger rectangle.
05 - Spread the chive-and-onion cream cheese evenly over it.
06 - Distribute scrambled eggs, sausage, bacon and cheddar across the surface. Roll into a snug log and cut into twelve equal slices.
07 - Set the spirals cut-side up in the dish.
08 - Bake about twenty-four to twenty-six minutes, continuing as needed until the inner dough seams are baked and the filling reaches 165°F. Rest briefly before lifting and serving.

# Extra Suggestions:

01 - No: the wrappers are refrigerated crescent dough sheets, and the rolls are sliced spirals baked in a dish.
02 - The eight ounces of breakfast sausage and four bacon slices should be fully cooked before assembly.
03 - Unroll both and pinch their adjoining long edges firmly to form one larger rectangle.
04 - Roll the filled rectangle into a snug log and mark twelve equal portions before cutting.

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