Egg and Sausage Breakfast Ring

Ingredients

• 1/2 lb bulk pork sausage
• 1/3 cup green onion, sliced
• 1/3 cup red bell pepper, chopped
• 5 eggs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

• 1 (3 ounce) package cream cheese, softened

• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1/2 cup monterey jack and cheddar cheese blend, shredded
• 1 egg, beaten
• 1 teaspoon sesame seed

Directions

1. 1

   Heat oven to 375 degrees F; Spray large cookie sheet with cooking spray.

2. 2

   In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain.

3. 3

   Stir in bell pepper; cook until tender.

4. 4

   Remove from pan.

5. 5

   In small bowl, beat 5 eggs, the salt and pepper.

6. 6

   Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center.

7. 7

   Cook until eggs are set but still moist.

8. 8

   Stir in sausage mixture and cream cheese.

9. 9

   Unroll both cans of dough.

10. 10

    Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal.

11. 11

    Spoon egg mixture down center to within 1/2-inch of edges.

12. 12

    Sprinkle with cheese.

13. 13

    Starting at longest side, roll up; press edges to seal.

14. 14

    Shape into a circle; pinch ends to seal.

15. 15

    Cut six 2-inch slits around top of dough.

16. 16

    Brush dough with egg; sprinkle with sesame seed.

17. 17

    Bake 25-30 minutes or until deep golden brown.