Bacon 'n Eggs Crescent Sandwich |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a Pillsbury Bake off recipe. It is so good. Ingredients:
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
4 slices kraft pasteurized process american cheese (1 oz. each) or 4 slices natural cheddar cheese (1 oz. each) |
1/2 lb bacon, fried, drained and crumbled (8 slices) |
1 tablespoon chopped onions or 1/2 teaspoon mccormick or schilling instant minced onion |
1/2-1 teaspoon mccormick or schilling celery salt |
1/2 cup milk |
2 eggs |
Directions:
1. Heat oven to 375 degrees.
2. Separate crescent dough into four large rectangles.
3. Place two rectangles in ungreased 8-or9-inch square pan; press over bottom and 1/2 inch up sides to form crust, sealing perforations.
4. Place cheese slices over dough.
5. Sprinkle with bacon and onions.
6. Blend celery salt, milk and eggs; pour over bacon and onion.
7. Separate remaining crescent dough into triangles; arrange triangles over bacon-egg mixture; do not seal.
8. Bake at 375 degrees for 30 to 35 minutes or until golden brown and filling is set.
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