Bacon, Egg and Cheese Brunch Ring

What You'll Need

• four slices bacon, cut in half crosswise
• one third cup plus one tablespoon milk
• four eggs, slightly beaten
• Salt and pepper, if desired
• one quarter cup chopped red bell pepper
• one can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• one cup shredded Mexican cheese blend (4 oz)
• Chopped fresh cilantro, if desired
• one cup Old El Paso™ Thick 'n Chunky salsa, if desired

How to Make It

1. Heat oven to 375°F.
2. Line large cookie sheet with cooking parchment paper.
3. In 10-inch skillet, cook bacon over medium heat about four minutes or until cooked but not crisp, turning once.
4. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
5. In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed.
6. Stir in bell pepper.
7. Pour egg mixture into skillet.
8. As mixture heats, portions of eggs will begin to set.
9. Gently push cooked portions with metal spatula to outside edge of skillet.
10. Avoid stirring constantly.
11. As more egg sets, push it to the edge and place it on top of the already set egg mixture.
12. Cook five to six minutes or until eggs are thickened throughout but still moist.
13. Unroll dough; separate into eight triangles.
14. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram).
15. Crescent dough points may hang over edge of cookie sheet.
16. Press overlapping dough to flatten.
17. Place bacon on each of the triangles.
18. Sprinkle 1/3 cup of the cheese onto widest part of dough.
19. Spoon eggs over cheese.
20. Sprinkle with 1/3 cup of the cheese.
21. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible).
22. Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
23. Bake 20 to 25 minutes or until deep golden brown.
24. Cool two minutes.
25. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter.
26. Garnish with cilantro and salsa.

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