To hear my husband tell it, he only asked me once. But I thought for sure we had several conversations about what to have for breakfast this morning. An avid Pinterest fan, I knew I’d find something fun. I did. I found quite a few things.
First, the Nutella Wreath. The Hubs would like to call it a ring, but Kid1 decided today was special enough to refer to anything I made sort of round a wreath. About a week ago at Costco I purchased a five-pack of Pillsbury crescent rolls, which had eight rolls in each. We had Nutella and Philadelphia cream cheese in the house. Eggs, too.
Second, because I had no confidence in the Nutella wreath (the chocolatey goo was pretty runny), I whipped up some quick cinnamon sugar cream cheese crescents.
Third, I made a Breakfast Wreath: Crescent rolls, bacon, scrambled eggs, shredded cheese. Divine. The Hubs said I should have made two of these. The eggy delight was demolished.
Then we opened our gifts. If anyone is wondering Dr. Who, Nyan Cat, Sherlock, and a fantastically lime green Martha Stewart 8-quart cast-iron French oven are now in our possession. Can’t wait to try my big green pot!
- 1 8-pack of raw crescent roll dough
- 1 egg, beaten
- 1 tspn vanilla
- 1/2 cup sugar
- 1 cup cream cheese, softened
- 1 cup Nutella
Preheat oven to 350 degrees. Place parchment on a cookie sheet, spray it with cooking spray. Open the can of dough and arrange it on the parchment with the wide ends of the triangles overlapping each other in the center like it’s a sun. Take the rest of the ingredients and mix them up in a bowl until it’s sort of smooth, but it’s OK if it’s lumpy. Drop a dollop of the mixture on each fat end, letting it spread into a thick circle but not filling the middle. Fold over the crescent tips, trimming the tops off at the center. Take the trimmed tips and place them in the gaps, sort of covering all of the chocolate goo. Slide cookie sheet into oven and let bake for 15 minutes. Sprinkle top with confectionary sugar if you like. I smeared a little of the mixture on top and it still came out pretty.
Cinnamon Cream-cheese Crescents
- 1 8-pack crescent rolls
- 1 cup softened cream cheese
- 1/4 cup sugar
- Cinnamon sugar
Preheat oven to 350 degrees. Mix sugar with the cream cheese. On a cookie sheet covered with parchment that has cooking spray on it, spread out the crescents and put a little bit of cream cheese on top. Not too much, or it won’t taste as good. Sprinkle GENEROUSLY with cinnamon sugar and roll up. Sprinkle again with cinnamon sugar. Slide cookie sheet into oven and let bake for 13 minutes. Good with tea or coffee.
- 1 8-pack crescent rolls
- 8 slices fully cooked bacon
- 7 eggs
- 1 tbsp butter
- Shredded cheese
Preheat oven to 350 degrees. On a cookie sheet covered with parchment that has cooking spray on it, arrange crescent triangles in an 8-pointed star, overlapping the wide parts. Place one strip of bacon on each roll. Softly scramble (glistening, very wet) the seven eggs in a tablespoon of butter. Arrange eggs in a circle without letting them ooze into the center. Cover generously with the shredded cheese. Fold over triangles. Clean up the cheese on the outside and in the center a little bit and place it on top here and there on your wreath. Bake 15 minutes. Take out and let rest for a few minutes before serving. Delicious with a side of salsa.