• 630b89199211475ea7711d5e5617712f

Egg And Sausage Breakfast Ring

Egg and Sausage Breakfast Ring

Serves 8people
lb bulk pork sausage 1/3 cup sliced green onions
cup chopped red bell pepper 5 eggs
tsp salt 1/8 teaspoon pepper
package (3 oz) cream cheese, softened
cans (8 oz) each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
egg, beaten 1 teaspoon sesame seed
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.
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.
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.
Bake 25 to 30 minutes or until deep golden brown.
Try a different shredded cheese, such as sharp Cheddar or pepper Jack, to vary the flavors in this dish.

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