Recipe from Better Homes and Gardens
Wrap crescent rolls around cheese, bacon, and a hard-cooked egg half for a quick breakfast of lunch.
Servings: 4 servings
Prep Time: 15 mins
Total Time: 30 mins
1 package (8)refrigerated crescent rollssee savings
4 1-ounce slicesAmerican cheesesee savings
2 tablespoonscooked bacon piecessee savings
Caraway, poppy, or sesame seedsee savings
4strawberries, sliced (optional)see savings
4orange wedges (optional)see savings
Preheat the oven to 400 degree F. In a small saucepan cover eggs with warm water. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes. Pour off water. Fill saucepan with cold water. Add ice cubes and let eggs cool for 2 minutes. Shell and halve the cooked eggs.
Meanwhile, press seams of crescent rolls together to make 4 rectangles. Cut cheese slices in half lengthwise. Place 2 halves on each rectangle, overlapping in the center. Sprinkle with bacon pieces.
Place one egg half on the short end of each rectangle. Roll up dough around egg, cheese, and bacon. Pinch sides to seal well. Brush each bundle with some milk. Sprinkle with desired seed. Bake in the 400 degree F oven for 12 to 14 minutes or until golden brown. Garnish with strawberries and orange wedges, if desired. Makes 4 servings.
Per serving: Calories 364, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 136 mg, Sodium 948 mg, Carbohydrate 23 g, Fiber 0 g, Protein 15 g. Daily Values: Vitamin A 10%, Vitamin C 0%, Calcium 19%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet.