Crescent Roll Breakfast Ring

We used our maple syrup soaked, organic Applewood Smoked Bacon and Country Breakfast Sausage with savory notes of sage to balance the taste buds.

Serves 4

Ingredients:

8oz Organic Applewood Smoked Uncured Bacon

6oz Country Style Breakfast Sausage, cut into 1/2" pieces

1 tube Crescent Roll Dough

1 small White Onion, diced

1 Yellow Pepper, diced

1 Green Pepper, diced

6oz Mixed Grated Cheese (We like a blend of pepper jack & cheddar)

2 TBSP Melted Butter, for brushing the pastry

Directions:

1.) In a medium size sauté pan, cook the bacon until crisp. Remove and drain on paper towels. Pour off all but 1 TBS of rendered bacon fat. Return the pan to the heat, and add the sausage piece, onion and peppers. Sauté until the sausage is lightly browned and the vegetables are softened, then set aside to cool.

2.) Pop open the tube of crescent roll dough and unroll the dough without separating the individual rolls.

3.) Using a sharp knife, make a 1.5” long cut every 3” along the length of the dough strip, creating a series of tabs that remain connected to the strip.

4.) Gently form the dough into a flat circle with the cut tabs on the outside. The space between the tabs will open, creating a cog-like circle. Press the two ends of the dough together.

5.) Sprinkle a layer of grated cheese on the connected part of the dough, then distribute the sausage, onions and peppers over top of the cheese. Crumble the cooked bacon over this, and top with more grated cheese.

6.) Once at a time, carefully stretch the dough tabs out from the circle, and pull them up over the top of the fillings.

7.) Brush the top of the dough with melted butter and bake according to the dough package instructions until golden brown.

8.) Allow to cool slightly before serving alongside an over-easy fried egg and a good cup of coffee.