PREP TIME
TOTAL TIME
SERVINGS
10 MIN
43 MIN
8
INGREDIENTS
9 ounces Mexican pork chorizo 10 eggs 1 can refrigerated crescent rolls 1/4 cup shredded pepper jack cheese 1 tablespoon olive oil 1 teaspoon sesame seeds
INSTRUCTIONS
Crumble the chorizo into a skillet and cook the chorizo over medium heat for 10 minutes. In a medium bowl whisk eggs. Add eggs to cooked chorizo; cook for 2 to 3 minutes or until eggs are cooked thoroughly. Preheat oven to 375 ° F. Unroll can of dough; separate into 8 triangles. On a parchment sheet on a large cookie sheet or pizza stone, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center. Crescent dough points may overlap edge of cookie sheet. Spoon mixture onto widest part of dough. Sprinkle with shredded cheese. Pull end points of triangles over chorizo and egg mixture and cheese and tuck under dough to form ring (filling will be visible). Carefully brush dough with olive oil; sprinkle with sesame seeds. Bake 17 to 20 minutes or until golden brown. Cool 2 minutes. With broad spatula, carefully place wreath on serving platter and slide off parchment sheet from under. Slice in between each crescent to make 8 individual pieces. Serve warm with salsa.
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