½ lb. bulk pork sausage
1/3 cup green onions, sliced
1/3 cup red bell pepper, chopped
5 eggs
¼ t. salt
1/8 t. black pepper
1-3 oz. package cream cheese, softened
2-8 oz. cans refrigerated crescent dinner rolls
½ cup monterey jack and cheddar cheese blend, shredded
1 egg, beaten
1 t. sesame seed

 

 

Heat oven to 375º. Spray large cookie sheet with cooking spray. In 10" nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
In small bowl, beat 5 eggs, the salt and pepper. Add egg mixture to skillet, cook over medium heat, stirring
occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese.
Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13" rectangle, firmly press edges to seal. Spoon egg mixture down
center to within ½" of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2" slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
Bake 25-30 minutes or until deep golden brown.
Makes 8 servings.