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“I got this recipe off the internet a while back--my family loves it. When I make it for guests, they are literally blown away. You can change up the cheese (Pepper Jack) type or types of peppers (I add jalapenos), I even add a different sauce in the center--sometimes taco sauce, sometimes guacamole, sometimes sour cream--be creative.”

Ingredients Nutrition

  • 1 (12 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (large)
  • 8 slices bacon (cooked, but still pliable)
  • 12 cup red bell pepper (chopped)
  • 12 cup green bell pepper (chopped)
  • 5 extra large eggs
  • 1 cup cheddar cheese (Shredded)
  • 1 egg (for egg wash)
  • 14 teaspoon salt and pepper (to taste)


  1. Preheat over to 375°F.
  2. In a bowl, beat the eggs and add the chopped peppers. Cook the eggs in a skillet (scramble) until set but still slightly undercooked.
  3. Layout the crescent rolls on a sheet of parchment paper, in a "star" pattern. The short flat ends in the center, overlapping, and the pointed ends radiating out.
  4. On each crescent star point, lay a piece of the cooked bacon. If the bacon is crispy it will not fold over, so do not overcook the bacon.
  5. Sprinkle on 1/2 of the cheese in a circle around the center formed by the crescent roll ends overlapping. Then distribute the scramble egg mixture on top of the cheese. Then top with the remaining cheese.
  6. Fold the pointed ends toward the middle and press the tips together.
  7. In a small bowl, whisk the remaining egg with a little water. Brush the egg wash over the crescent rolls.
  8. Bake for about 20 minutes or until the crescents are cooked and golden brown.
  9. Spoon your favorite condiment in the center.

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