There are so many different recipes you can make with the basic, refrigerated crescent dough. Of course, just the basic dough itself is delicious, but it’s actually the greatest base for so many other fun dishes!
From desserts to appetizers, there are countless ways to transform the dough.
One of the best has to do with the classic time of day to eat a croissant: breakfast!!
With just five minutes of prep and four ingredients, this meal is a piece of cake and is bound to leave everyone with full, happy bellies!
She started by lining her baking sheet with parchment paper and opening her can of refrigerated crescent dough.
Instead of rolling the pieces into the standard crescent shape, though, Brooke took the little triangles and attached two together to create a square shape.
After that, Brooke folded the four sides of her squares about half an inch into the center to create a sort of crust around the edges.
Once that was done, it was time to add all the toppings.
The first was the eggs. Brooke cracked two egg onto the middle of her crescent dough squares.
On top of the raw eggs, she added three pieces of uncooked bacon and sprinkled over all of it parmesan cheese and salt and pepper.
If you feel like getting creative with your breakfast squares, you can add whatever other toppings you think would be yummy at this point!
When each square had all its toppings and was seasoned, Brooke popped them in the oven to bake for about 10 minutes until the crescent dough was a beautiful golden brown and the eggs were cooked.
For the finishing touches once it came out of the oven, she topped the baked squares with some fresh basil.
The finished product is everything that is great about breakfast without all the work or messy dishes!
Find the full recipe here.