Sausage, cheese and veggies surrounded by a flaky golden crust.
2 pkgs Pillsbury crescent rolls
⅔ cup ground sausage
¼ cup green, red and yellow peppers
⅛ cup diced onions
¼ cup sliced mushrooms
½ cup shredded cheddar cheese
1 egg white
Salt and pepper to taste
No nutrition information available
Cook sausage thoroughly.
Sauté onions, peppers and mushrooms.
Take 6 eggs and make scrambled eggs.
Mix eggs, sausage, onion-pepper-mushroom mix, and cheese together. Sprinkle with salt and pepper.
Put in the fridge until cooled.
Take crescent rolls and arrange bottoms side up on a round pan (preferably a stone) all the way around. Make sure that the smaller end of the crescent roll is hanging off the pan. The bottoms should be slightly overlapping one another.
Take a scoop and scoop out your mixture on to each of the crescent rolls.
Fold tops of crescent rolls over filling and tuck under the bottoms of the crescent rolls in a diagonal pattern. To form a ring
Brush the top of the ring with the egg white and bake at 350 degrees for about 10-15 minutes. (Once the top is a golden brown color)
Serves well with hash brown potatoes and fruit.