Crescents Stuffed with Egg
I recently came up with this easy recipe for crescents stuffed with egg. An easy savory crescent recipe. Every Easter we have a tradition at my parent’s house. We get together as a family and we eat a bread stuffed with egg, ham, cheese and more delicious stuff. My mom makes it fresh in the morning and it’s delicious! She uses a Jamie Oliver recipe for the bread. This year my parents are away on vacation and even though I like the bread, I know I’ll probably won’t be in the mood to get up early and create my mom’s bread. So I figured, why not make crescents stuffed with egg!
Making Crescents Stuffed With Egg
I went out and got a can of crescent dough, I chose a can that makes 6 large crescents. My supermarket has the option to get either mini, medium or large croissants.
Next to the crescent dough you’ll need parma ham, or another nice Italian ham of your choice, small hard boiled eggs, aged cheese, paramesan cheese, fresh basil, sundried tomatoes and salt and pepper to taste.
Take out one piece of the crescent dough.
Put the parma ham on the crescent dough.
Add the basil.
And sundried tomatoes.
Take one egg and put it on top. After all, it is a crescent stuffed with egg 🙂
Top it with your cheeses and season with peper and a pinch of salt (I kind of forgot to take a photo of that…)
And roll up the crescent. This can be a little tricky. I usually tuck in the sides a little bit so the stuffing doesn’t fall out.
Put your rolled up crescents stuffed with egg on a baking sheet and put it into the oven.
Once baked they’ll look a little something like this. As you can see I didn’t roll all my crescents into a perfect shape, but I don’t care. It’s what’s on the inside that counts!
And this is what you get on the inside, a lovely egg coated with all the other yummyness (is that even a word?) that went in there.
One little note though. Make sure you use small eggs. I used medium sized eggs and the crescents were pretty filling. I didn’t mind but if you have other stuff on the table to eat, you might want to make the crescents a little lighter by using a smaller egg or you can even cut a hard boiled egg into half and roll that up into the crescents instead of a whole egg.
You can also add more or less of the other ingredients, it’s all up to you. Sometimes I add more cheese, sometimes less, it depends on my mood 🙂 It always tastes good though!
This recipe is inspired by Jamie Oliver’s ‘Rolled bread of Parma ham, cheese, egg and basil’ from the book, Happy Days with the Naked Chef.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
crescents |
- 1 can crescent rolls makes 6 large crescents
- 6 slices parma ham or another nice Italian ham of your choice
- 12 fresh basil leaves or to taste
- 1/4 cup sun dried tomatoes 30 g
- 6 eggs small, hardboiled
- 2/3 cup aged cheese or other nice cheese of your choice - 70 g
- 1/4 cup parmesan cheese 25 g
- pepper to taste
- salt to taste
Ingredients
| |
- Preheat the oven to the directions on the package of the crescent rolls. Prepare a baking sheet by lining it with parchment paper. Set aside.
- Roll out the crescent dough (take it out of the package) and separate the pieces.
- Add parma ham, basil, sun dried tomatoes, egg and top with cheese, season with pepper and a pinch of salt to taste.
- Roll up the crescent and place on the baking sheet.
- Bake in the oven to the directions stated on the package or until golden (approximately 10 - 20 minutes)
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.
- Make sure you use small eggs. I used medium sized eggs and the crescents were pretty filling. I didn't mind but if you have other stuff on the table to eat, you might want to make the crescents a little lighter by using a smaller egg or you can even cut a hard boiled egg into half and roll that up into the crescents instead of a whole egg.