BACON, EGG, and PIMENTO CHEESE ROLL UPS (Adapted from seededaetthetable.com)
So who doesn’t love a good breakfast sandwich??? These are somewhat special though: bacon, scrambled eggs AND…PIMENTO CHEESE! WOO HOO! And the real beauty (for ME) is that I’m making them ahead of time, freezing them, and then heating them (until the cheese is melted, and they’re warm) on the grill. WIN WIN! I ended up using 5 pkgs of crescent rolls and 15 eggs so I’d have enough for my tailgate party.
12 oz pkg center cut bacon strips , crumbled
2 TBSP unsalted butter
5 large eggs
2 TBSP cold water
Salt & Pepper
2 pkgs (8 ct. each) refrigerated crescent rolls (I’m using “Annie’s” crescent rolls with ZERO trans fat/partially hydrogenated oil)
1 cup shredded sharp cheddar cheese or pimento cheese (see bottom of this post for Pimento Cheese recipe)
Cook the bacon, drain on paper towels and crumble.
Scramble the eggs by melting the butter in a large pan over medium heat. Beat the eggs in a bowl, and add 2 TBSP of water and salt and pepper.
Once the butter melts (before it browns!), pour the eggs into the pan and let it cook 3-5 minutes until the eggs are cooked through. Use a spatula and tilt the pan to make sure all is cooked.
Preheat oven to 375 degrees F. Working with one crescent roll package at a time, remove dough from the package. Unroll the 8 triangles onto a clean work surface. Pile about a TBSP each of cooked bacon, scrambled eggs and pimento cheese in the middle of each triangle.
Gently roll up the triangle from the wide end to the skinnier end, using your thumbs to keep the filling from spilling out. Enclose the sides and pinch shut as you roll. Place the filled crescent rolls onto the prepared baking sheets. I made some with bacon and some without (since my daughter hates bacon):
Bake for 12 minutes, or until golden.
While the first batch is baking, prepare the 2nd batch with the 2nd pkg of crescent rolls. Remove from the oven and let set for 2-3 minutes before transferring to a serving platter. Bake the remaining rolls. Serve immediately or freeze.
If freezing: once completely cooled, freeze in a single layer on a parchment lined baking sheet in the freezer for 20 minutes. Transfer to a freezer bag. Thaw overnight, and bake at 350 degrees F until heated through (or heat on a grill at your tailgate).