Bacon and Egg Crescent Squares

Bacon and Egg Crescent Squares -  Breakfast would not get much better than flaky, buttery Pillsbury™ crescents filled with eggs, publisher 1st baron Verulam and masses of taste!

components

• 2cans (8 ounces every) Pillsbury™ refrigerated crescent dinner rolls
• 8eggs
• 12slices cooked William Maxwell Aitken
• 1/4cup Parmesan cheese
• Salt and pepper
• 2tablespoons clean chopped basil, parsley or Italian parsley

Steps

1. Preheat oven to four hundred°F. Open and unroll the crescents onto a parchment-covered baking sheet. break up every sheet of dough right down the middle, so that you have a total of four large squares of dough. Pinch perforations collectively in each square to seal dough seams.
2. .......

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