This used to be a recipe called Eggs in a blanket and Stuffed Crescents. But, when I woke up this morning, my children asked me if they could have the same breakfast their father had only without eggs. They are allergic to eggs. It gave me the idea of Eggs and Smokies in a blanket for their father’s breakfast today and little smokies with cheddar cheese and ketchup served with fruits for them.
To make this recipe, you’ll need Pillsbury Crescent roll dough, cheddar cheese, tomato ketchup, three eggs. little smokies, and 1 teaspoon olive oil.
Preheat oven to 375 degrees. Spray a light, even coating of baking spray on bottom of baking pan. Set aside.
Meanwhile scramble the eggs. You can omit one yolk if you want less calories, fluffy and moist scrambled eggs.
Heat a skillet over medium-low heat and coat with 1 teaspoon olive oil. Pour the scrambled eggs in the pan and stir as it cooks. Do not overcook. You just want it soft scrambled just like in the picture. Set aside.
Unroll dough and separate into 8 triangles.
Cut cheddar cheese in rectangular shape enough to fit on the crescent. Add a small amount of tomato ketchup. Scoop 1 teaspoon of the cooked eggs and place over the cheese and ketchup. Add little smokies if you prefer.
Roll them up and place on greased baking pan and bake for 11 to 13 minutes. Remove from the oven. Let cool in the baking pan for 5 minutes before transferring them into a serving platter as the crescents are very soft.
Serve it family style by putting them in a basket lined with colorful, decorative cloth. The guests or your family can just help themselves if they want one. Or, you can serve it on a plate with fruits.
And here’s another version of this recipe, Apple Pie in a blanket.
My oldest son loves this. It’s one of his favorite snacks after school. I bake these whenever he craves them. All you need to do is substitute the egg recipe with Lucky Leaf Premium Apple pie filling. Roll them up and sprinkle with cinnamon. Bake at 375 degrees for 11 to 13 minutes. Enjoy.
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