I was paying a reciprocal visit to Kait of Never Trust The Skinny Cook. Not only did I find out this beautiful young lady has a Bachelors Degree in Psychology and just finished her Masters Degree in Social Work, with the ultimate goal in life of finding a job as a therapist in clinical social work …
but also, while exploring her blog, I saw her post, Breakfast Wreath. :D I was quite amused by the shape of the dish and curious about where it originated. I did not find the answer. However, I discovered that although shapes were similar, there were varieties of recipes for the fillings. These rings may be made as large as will fit the oven. With creative fillings of choice, they may also be made for an appetizer or a dinner item. Surprise your family with this visually delightful meal! Or, better yet, involve the young ones to help assemble the ring!
1 tube refrigerated crescent dough (contains 8 pieces)
5½ large eggs, scrambled, semi-cooked
½ large egg – for egg-wash, beaten with 1½ tsp water
1 cup sliced button mushrooms, briefly sautéed
½ cup de-seeded, sliced, halved-tomatoes
4 oz / 113 gr shredded mozzarella cheese
20 small leaves of fresh ‘mint’ ← highly recommend
sausage(s) of choice, or bacon - omit for vegetarian
salt & pepper to taste – for scrambled eggs
vegetable oil or butter – for eggs and sautéing
- Have all your fillings cooked, fried, sautéed, cut-up, shredded and ready
before crescent dough is taken out of the refrigerator.
- Place rack on lower third of oven shelf and preheat oven to 350F.
- Line a pizza pan or a baking sheet with parchment paper.
- Now take out the crescent dough from the refrigerator and arrange as seen in the photo.
From this point on, work quickly for best baking result.
- First, put scrambled eggs all around the center ring. Then arrange sautéed mushrooms, sliced tomatoes, sausages and/or your heart’s desire all around/over the eggs.
- Top it with cheese and mint.
- Fold the ends of the crescents over and tightly tuck them under.
- Brush the dough area with the egg-wash and bake in well preheated oven for 25~30 minutes or until the surface is browned.
(Due to time taken for photography, the dough stayed out/warmed-up, causing the crescent dough not to puff as thick as they normally do.)
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