Crescent Brunch Ring with imported Manchego Cheese
You’ll wow your family and friends with this statement-making brunch dish featuring a mix of scrambled eggs, peppers, chorizo, and imported sheep’s milk Manchego cheese from Spain.Print
- 4 eggs beaten
- 1 cup mixed chopped peppers
- 2 links cooked chorizo sausage chopped
- 2 cups grated imported Manchego cheese
- 1 tube refrigerated crescent rolls
- Optional egg wash for browning
Preheat your oven to 375 degrees and line a large baking pan with parchment paper. Scramble together your eggs, peppers, and chorizo in a large saute pan coated with cooking spray over medium low heat until cooked through. Stir in ½ cup grated Manchego cheese and set aside.
Open the tube of crescent rolls and carefully separate into 8 triangles on your work surface. Arrange the dough triangles concentrically in a star shape with the widest part of the triangle in the center, slightly overlapping. You’ll be left with a large open circle in the center. Spoon your scrambled egg mixture around the center opening, tucking most of the eggs on top of the dough in a ring shape. Sprinkle with the remaining grated Manchego cheese.
Roll the outside point of each triangle in towards the center of the ring and tuck underneath the eggs so you’re left with a stuffed ring (you’ll be able to see some egg mixture in between the dough but the cheese will keep everything together as it cooks). Brush with an optional beaten egg mixed with a little water for better browning. Bake for 15-20 minutes or until well browned and let cool slightly before slicing to serve.
This dish can be assembled the night before to bake in the morning!