In my grandmother and great Aunt Phil's duplex in New Haven, scrambled eggs and pepperoni were a common midnight snack. And when I was growing up, there was always a stick of pepperoni in the refrigerator to snack on. When I had a hankering for that childhood taste recently, I came up with these simply tasty breakfast sandwiches, which have just enough pepperoni to get that unmistakable taste. If you prefer, replace the pepperoni with sausage or bacon. Perfect for a breakfast on the run, or an impressive make-ahead brunch dish.
- 1 tsp butter
- 8 slices of pepperoni, quartered
- 3 eggs
- 1 tablespoon milk
- 1 can (8 oz) refrigerated crescent dinner rolls
- 4 deli slices provolone cheese, cut in half
- Optional: Reserve 1 tablespoon beaten egg for brushing on top of crescent rolls.
Heat oven to 375°F In a skillet heated to medium high, melt butter, then add pepperoni. Sauté for 5 minutes. Whisk eggs with milk and add to pepperoni. Lower heat to medium, and stir frequently until cooked. Remove from heat. Unroll dough and separate into triangles. Top each triangle with a half-slice of cheese and a spoonful of scrambled eggs. Roll up dough and place on an ungreased cookie sheet. Curve into crescent shape Optional: Brush tops with beaten egg Bake 20 minutes or until golden brown.