I meannnnnnn….. 2 of my favorites! Different and inventive ways to make breakfast seem to be trending lately and I got to say, I love it! Breakfast or brunch rather is my favorite meal of the day so anyway to fancy it up, I’m in!
This may taste gourmet but it is actually easy and saves a lot of time by using pillsbury crescent roll refrigerated dough. You can mix up the flavors with many different toppings but this particular bit of ingredients will have your taste buds excited and pleased. Plus for the record this goes really well with syrah rose if you want to impress your friends at brunch. wink. wink.
Lets get going!
Ingredients:
- 1 can of crescent roll refrigerated dough
- 1 tsp extra virgin olive oil
- 2-4 slices of pancetta
- 2 eggs
- 1/2 tsp jalapeno, minced
- 1/2 tsp fresh chopped rosemary
- 1 tsp fresh grated parmesan cheese
- salt and pepper to taste
Directions:
Heat the oven to 375 degrees. Grease a cookie sheet pan and Open the crescent dough and roll out onto the sheet pan into a rectangle. Now there will be triangles on dotted lines barely holding together… pinch the dough s together to form one large intact rectangle.
Next brush the olive oil onto the dough from end to end. Crack the eggs diagonal from one another on the dough, and fill in the empty space with the pancetta slices, but leaving a bit of a crust. (See picture)
Sprinkle with the jalapeno, salt, and pepper. Bake for 13-15 minutes. After done dress immediately with the parmesan cheese and sprinkle the rosemary. Viola!! Fancy ass breakfast.
