With summer vacation and kids are home from school, breakfast can be a challenge for many families. For a little change from bacon and eggs or cereal, these Breakfast Bites may be your answer and to go along with it or just to have with your morning coffee, these Cinnamon-Nut Rolls are great.
Breakfast Bites
1 tablespoon butter
2 eggs
3 tablespoons crumbled, cooked bacon
3 tablespoons finely chopped ham
3 tablespoons cheddar cheese
1 tube (8 ounces) refrigerated crescent rolls
In a large skillet, melt butter over medium heat. Whisk eggs, add to skillet. Cook and stir until set. Remove from the heat; add the bacon, ham and cheese.
Unroll crescent dough, separate into triangles. Place 2 tablespoons egg mixture at the wide end of each triangle; roll up and seal edges. Place point side down 2 inches apart on a foil-lined baking sheet; curve ends to form a crescent.
Bake at 375 degrees for 11-13 minutes or until golden brown. Serve immediately. Refrigerate leftovers. Makes 8 bites.
Cinnamon-Nut Rolls
3 1/2 cups all-purpose flour
1 package active dry yeast
1 1/4 cups milk
1/4 cup granulated sugar
1/4 cup shortening
1 teaspoon salt
1 egg
Cinnamon filling:
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
Cinnamon topping:
1 cup granulated sugar
1/2 cup chopped nuts (walnuts or pecans)
1 teaspoon ground cinnamon
In a large mixer bowl, combine 2 cups flour and yeast. Heat milk, 1/4 cup sugar, shortening and salt just until shortening melts. Add to yeast mixture; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
Stir in enough remaining flour to make a soft dough. Place in a greased bowl; turn once to grease surface. Cover; let rise 1 1/2-2 hours.
For the cinnamon filling, combine remaining 1/4 cup melted butter, brown sugar, 1/2 cup granulated sugar, and 1/2 teaspoon cinnamon. For the cinnamon topping, combine the 1 cup granulated sugar, nuts and 1 teaspoon cinnamon.
Turn dough onto lightly floured surface. Divide dough in half. Roll out one portion of dough at a time to 12x12-inch square. Spread each half with cinnamon filling. Roll up jellyroll fashion starting at long side; pinch to seal edges.
Cut each roll into 12 pieces. Place each on greased baking sheets, cut side down, at least 3 inches apart. Flatten each to about 3 inches in diameter. Repeat with remaining dough and sugar mixture. Allow to rise about 30 minutes. Cover with waxed paper.
Roll over the tops to flatten to 1/4-inch thickness. Remove waxed paper and brush with 1/4 cup of melted butter. Sprinkle with cinnamon topping. Cover with waxed paper; roll flat. Bake in 400-degree oven for 10-12 minutes. Remove to racks.
Makes 24 rolls.
