Sunrise Crescent Squares

Name: Sunrise Crescent Squares
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 2 (12-ounce, 8-count) packages crescent roll dough; 8 slices deli ham; 2 tablespoons Dijon mustard; 3 tablespoons unsalted butter, divided; 1/2 cup onion, diced; 1/2 cup red bell pepper, diced; 10 large eggs; 1 tablespoon half-and-half or heavy whipping cream; salt, to taste; freshly ground black pepper, to taste; 8 slices Swiss cheese; water, to taste; 1 tablespoon everything bagel seasoning

Pork Egg Oven

Time: 1 hour 10 minutes

Yield: 8 servings

About

They're called Sunrise Crescent Squares and that is a good way to describe them. Another way? the best breakfast sandwich you can think of! Filled with fluffy, ultra-tender eggs, buttery red peppers and onions, and succulent ham, this pastry has all the breakfast sandwich favorites included already! But then there's the melty Swiss cheese inside the super-flaky crescent roll outside! Why start your morning on a good note when Sunrise Crescent Squares can ensure it's the greatest note?!

Ingredients

2 (12-ounce, 8-count) packages crescent roll dough
8 slices deli ham
2 tablespoons Dijon mustard
3 tablespoons unsalted butter, divided
1/2 cup onion, diced
1/2 cup red bell pepper, diced
10 large eggs
1 tablespoon half-and-half or heavy whipping cream
salt, to taste
freshly ground black pepper, to taste
8 slices Swiss cheese
water, to taste
1 tablespoon everything bagel seasoning

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Spread two (12x16-inch) sheets of parchment paper out on a work surface.

Step 3 -Unroll the crescent roll doughs from their containers and place the contents of 1 container on each of the prepared parchment paper sheets.

Step 4 -Roll each of the crescent roll doughs out on their respective parchment paper sheet, forming two (10x15-inch) rectangles of dough.

Step 5 -Press and seal the perforations of the crescent roll dough.

Step 6 -Slide 1 of the dough rectangles on the parchment paper onto a 13x18-inch sheet pan. Set the remaining dough rectangle aside.

Step 7 -Spread the ham slices evenly over the dough rectangle on the sheet pan, leaving a 1/2-inch border on all sides.

Step 8 -Spread the Dijon mustard evenly over the ham layer.

Step 9 -In a large skillet over medium heat, melt 1 tablespoon of the butter.

Step 10 -Add the onions and the bell peppers to the melted butter and cook, while stirring, until the vegetables are slightly softened, about 3 minutes.

Step 11 -Reduce the heat to medium-low.

Step 12 -Add 1 tablespoon of the remaining butter to the vegetable mixture and let it melt.

Step 13 -In a large bowl, add the eggs, the half-and-half, the salt, and the black pepper and whisk until well-blended.

Step 14 -Add the egg mixture to the vegetable mixture in the skillet and cook, while using a spatula to gently lift and stir the eggs, just until they are set but still wet-looking, about 2-4 minutes.

Step 15 -Spoon the egg mixture in an even layer over the ham slices, maintaining a 1/2-inch border on all sides.

Step 16 -Place the Swiss cheese slices in a single layer over the eggs.

Step 17 -Place the reserved dough rectangle over the Swiss cheese layer, using the parchment paper to help you align it.

Step 18 -Carefully peel off the parchment paper.

Step 19 -Using the water, moisten your clean fingertips and press the edges of the two dough rectangles together.

Step 20 -Using a fork, crimp the edges of the dough rectangle.

Step 21 -In a small skillet, melt the remaining butter.

Step 22 -Brush the top of the dough rectangle with the melted butter.

Step 23 -Sprinkle the bagel seasoning evenly over the top of the melted butter.

Step 24 -Bake until the pastry is browned, about 20-25 minutes.

Step 25 -Transfer the pastry to a wire rack to cool, about 15 minutes.

Step 26 -Slice and serve.