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Clean Out the Fridge Breakfast Pie



1 can Pillsbury crescent rolls
6 slices bacon, fried and chopped
1/2 red bell pepper, chopped
4 eggs, beaten
1/2 cup cheddar cheese, shredded
2 tablespoon parsley, chopped
salt and pepper, to taste
1 egg for egg wash


Set the oven temperature to 350 degrees F. Prepare a large baking sheet by lining it with parchment paper.

Chop the raw bacon and fry it in a skillet until browned and crisp. Add the eggs, bell peppers, cheese, and parsley while stirring to scramble the eggs. Sprinkle salt and pepper to taste over the eggs as they scramble. The eggs don't have to be fully cooked, as they will continue to cook in the oven.

Layout the dough and separate it into 12 triangles. If you have the larger crescent roll can with 8 triangles, cut each in half to make 16. Arrange the triangles with the short side towards the center of the prepared baking sheet, overlapping a star shape and covering the middle with leftover triangles. Press down on any overlapping dough to flatten.

Distribute egg mixture in the center of the dough. Wrap the egg filling by pulling the points of the triangles over and tucking in the center. Once you have folded all of the dough in, brush the top with the egg wash. Bake for 20-25 minutes, until the top, has a nice golden brown color.

Yield: 6 servings