OPEN FACE PIES RECIPES
CRESCENT BREAKFAST PIES RECIPE - PILLSBURY.COM
Serve these open-face crescent breakfast rectangles for a nice twist on a breakfast sandwich.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Line large rimmed cookie sheet with cooking parchment paper.
- On work surface, unroll dough. Press or roll to form 13x9-inch rectangle. Cut into 4 rectangles (6 1/2x4 1/2 inches), and separate. Place dough rectangles on cookie sheet.
- For each rectangle, roll edges toward center to form 1/2-inch rimmed edge around each.
- Carefully break 1 egg in center of each dough rectangle. (Egg may run over slightly.) Top each with ham, bacon and cheese.
- Bake 18 to 22 minutes or until edges of crescent dough are golden brown and egg whites and yolks are firm (not runny).
Nutrition Facts : Calories 330 , CarbohydrateContent 26 g, CholesterolContent 185 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 17 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 830 mg, SugarContent 5 g, TransFatContent 0 g
CRESCENT BREAKFAST PIES RECIPE - PILLSBURY.COM
Serve these open-face crescent breakfast rectangles for a nice twist on a breakfast sandwich.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Line large rimmed cookie sheet with cooking parchment paper.
- On work surface, unroll dough. Press or roll to form 13x9-inch rectangle. Cut into 4 rectangles (6 1/2x4 1/2 inches), and separate. Place dough rectangles on cookie sheet.
- For each rectangle, roll edges toward center to form 1/2-inch rimmed edge around each.
- Carefully break 1 egg in center of each dough rectangle. (Egg may run over slightly.) Top each with ham, bacon and cheese.
- Bake 18 to 22 minutes or until edges of crescent dough are golden brown and egg whites and yolks are firm (not runny).
Nutrition Facts : Calories 330 , CarbohydrateContent 26 g, CholesterolContent 185 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 17 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 830 mg, SugarContent 5 g, TransFatContent 0 g
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