Crescents stuffed with egg
These crescents stuffed with egg are a delicious treat for a weekend breakfast or brunch and a fun brunch treat for Easter!
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Crescents stuffed with egg
These crescents stuffed with egg are a delicious treat for a weekend breakfast or brunch and a fun brunch treat for Easter!
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| Servings | Prep Time |
| 6crescents | 10minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 1can crescent rollsmakes 6 large crescents
- 6slices parma hamor another nice Italian ham of your choice
- 12 fresh basil leavesor to taste
- 1/4cup sun dried tomatoes30 g
- 6 eggssmall, hardboiled
- 2/3cup aged cheeseor other nice cheese of your choice – 70 g
- 1/4cup parmesan cheese25 g
- pepperto taste
- saltto taste
Instructions
- 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)
Recipe Notes
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.