Egg And Sausage Breakfast Ring

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 lb bulk lamb sausage
• 1/3 cup green onion, sliced
• 1/3 cup red bell pepper, chopped
• 5 eggs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (3 ounce) package cream cheese, softened
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1/2 cup monterey jack and cheddar cheese blend, shredded
• 1 egg, beaten
• 1 teaspoon sesame seeds

Recipe

• 1 heat oven to 375 degrees f; spray large cookie sheet with cooking spray.
• 2 in 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain.
• 3 stir in bell pepper; cook until tender.
• 4 remove from pan.
• 5 in small bowl, beat 5 eggs, the salt and pepper.
• 6 add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center.
• 7 cook until eggs are set but still moist.
• 8 stir in sausage mixture and cream cheese.
• 9 unroll both cans of dough.
• 10 place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal.
• 11 spoon egg mixture down center to within 1/2-inch of edges.
• 12 sprinkle with cheese.
• 13 starting at longest side, roll up; press edges to seal.
• 14 shape into a circle; pinch ends to seal.
• 15 cut six 2-inch slits around top of dough.
• 16 brush dough with egg; sprinkle with sesame seed.
• 17 bake 25-30 minutes or until deep golden brown.