INGREDIENTS:
1/2 lb bulk pork sausage
1/3 cup sliced green onions
1/3 cup chopped red bell pepper
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (3 oz) cream cheese, softened
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup shredded Cheddar-Monterey Jack cheese blend (2 oz)
1 egg, beaten
1 teaspoon sesame seed
DIRECTIONS:
1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5 to 8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan.
2. In small bowl, beat 5 eggs, 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.
3. Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2 inch 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-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed.
4. Bake 25 to 30 minutes or until deep golden brown.
High Altitude (3500-6500 ft): Bake 20 to 25 minutes.