BREAKFAST ROLL RECIPES RECIPES

Steps:

• Heat oven to 350°F. In small bowl, beat eggs. Reserve 1 tablespoon beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.
• Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet.
• Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
• Bake 15 to 18 minutes or until golden brown.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 30 to 60 seconds, stirring after 30 seconds, until softened. Stir until smooth. Stir in blueberries and 1 tablespoon of the lemon zest.
• Separate dough into 5 rolls; return icing to refrigerator. Cut each roll into 6 pieces; stir into berry mixture. Spoon and arrange in baking dish.
• Bake 34 to 38 minutes or until bubbling around edges and dough is baked through in center. Cool 10 minutes. Transfer reserved icing to small bowl, stir in remaining 1 tablespoon lemon zest. Spoon icing mixture into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to pipe over top of breakfast bake. Serve warm.