Recipe Background
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?!
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
- Preheat the oven to 375 degrees F.
- Spread two (12x16-inch) sheets of parchment paper out on a work surface.
- Unroll the crescent roll doughs from their containers and place the contents of 1 container on each of the prepared parchment paper sheets.
- Roll each of the crescent roll doughs out on their respective parchment paper sheet, forming two (10x15-inch) rectangles of dough.
- Press and seal the perforations of the crescent roll dough.
- Slide 1 of the dough rectangles on the parchment paper onto a 13x18-inch sheet pan. Set the remaining dough rectangle aside.
- Spread the ham slices evenly over the dough rectangle on the sheet pan, leaving a 1/2-inch border on all sides.
- Spread the Dijon mustard evenly over the ham layer.
- In a large skillet over medium heat, melt 1 tablespoon of the butter.
- Add the onions and the bell peppers to the melted butter and cook, while stirring, until the vegetables are slightly softened, about 3 minutes.
- Reduce the heat to medium-low.
- Add 1 tablespoon of the remaining butter to the vegetable mixture and let it melt.
- In a large bowl, add the eggs, the half-and-half, the salt, and the black pepper and whisk until well-blended.
- 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.
- Spoon the egg mixture in an even layer over the ham slices, maintaining a 1/2-inch border on all sides.
- Place the Swiss cheese slices in a single layer over the eggs.
- Place the reserved dough rectangle over the Swiss cheese layer, using the parchment paper to help you align it.
- Carefully peel off the parchment paper.
- Using the water, moisten your clean fingertips and press the edges of the two dough rectangles together.
- Using a fork, crimp the edges of the dough rectangle.
- In a small skillet, melt the remaining butter.
- Brush the top of the dough rectangle with the melted butter.
- Sprinkle the bagel seasoning evenly over the top of the melted butter.
- Bake until the pastry is browned, about 20-25 minutes.
- Transfer the pastry to a wire rack to cool, about 15 minutes.
- Slice and serve.
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