February 17, 2009

Brunch Recipe

A few weeks ago, I purchased 2 rolls of Pillsbury Crescent Recipe Creations (With one roll, I made the Bacon & Cheese Tartlets for a party, which turned out great!), so since other roll had been sitting in the fridge, I decided to search for a new recipe using the pastry dough....

I came across a blog called Our Best Bites, which has some great recipe suggestions. I've added a link to the blog on the right side of the page. Here's the link for their recipe called Easy Breakfast Crescent Braid. I made this over the weekend and thought it turned out great! I changed a few ingredients to adapt to what I had on hand...and came out with a tasty Veggie brunch dish.

Here's my take on the recipe...

1 Roll Pillsbury Crescent Recipe Creations

Scrambled Eggs (whisk together 3 eggs & a few splashes of milk, I undercooked the eggs since they'll bake more in the oven)

1 Red pepper, 1 Green pepper, 1/2 carton of fresh mushrooms (slice & dice veggies and saute in pan)

1/2 Cup chedder cheese (shredded)

* Roll out the dough on a lightly floured surface, and fill the center of the dough with the egg/veggie mixture...

* Fold each side of dough to close in ends of pastry roll...

* Use a pizza cutter and cut strips into remaining sides of dough...

* Fold over dough strips, alternating each side, to hold in egg/veggie mixture...

* After dough is folded up into a tight braid, bake in the oven at 375 degrees for around 15-20 minutes.

* Let cool for a few minutes ... I served mine with some skillet fried Red Skin Potatoes for breakfast.

2 comments:

Jeremy D said...

This was a sweet article. You should have a cooking show.

Blond Across the Pond said...

Wow. My mouth is watering. I am going to try this thanks!