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December 2000 Issue
Breakfast Ring
by Ronda L. Halpin
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With the holidays fast approaching, many people are planning dinner parties and other evening gatherings. Why not try something new this year and host a holiday brunch instead? With everyone's schedule getting more and more hectic, a refreshing meal in the late morning can be a nice change of pace.

With thoughts of a entertaining brunch in mind, I'm offering one of my favorite brunch recipes for you to try. It's a simple breakfast pastry ring filled with your morning favorites. While you can change the fillings, I suggest serving at least one ring by following the recipe below. If you are planning a larger gathering, make two rings and feel free to make one with breakfast sausage and the other with the vegetables suggested below.

To round out your brunch, make a fresh fruit salad, some assorted muffins and your favorite beverages -- Make sure there is coffee, orange juice and milk. Then, add some extra fun items to the menu. Eggnog can be great on its own or added as a festive creamer to coffee. Iced gingerbread cookies can be the perfect end to a great brunch too.

Keep the atmosphere informal and light. A simple arrangement of fresh flowers, cinnamon sticks and candy canes can be merry and beautiful. Make sure there are enough glasses and mugs to enjoy the bevy of beverages you've chosen and keep the number of plates and pieces of silverware limited. Instead, fill your table with festive food for your family and friends. Enjoy and Seasoned Greetings!

 

Breakfast Ring

  • 1 T. margarine or butter
  • 1/2 c. diced red pepper
  • 1/2 c. diced green pepper
  • 3/4 c. diced red onion
  • 4 eggs
  • 1/3 c. grated cheddar cheese
  • 6 slices deli thin smoked turkey
  • 1 pkg. reduced fat refrigerated crescent rolls
Preheat the oven to 350 degrees.

Melt the margarine in a skillet; add the peppers and onion. Sauté until softened, but not browned. Add the eggs and cheese and mix to scramble.

On a pizza pan, lay out the crescent triangles in a circle (forming a star) and overlapping the wide sections. The pointed ends will be on the outside of the circle. Fold the turkey slices in half and place them in a ring around the center of the crescent triangles. Carefully place a custard cup in the center of the ring to help maintain an even center. Spoon the egg mixture over the turkey slices. Fold the pointed ends over the mixture and tuck under the wide ends to make a ring. Leave the custard cup in the center to help keep a uniform center during baking.

Bake the ring in the preheated oven for about 20 minutes or until the ring is golden brown. If desired, fill the custard cup with salsa, honey mustard or another sauce appropriate for dipping. Cut the ring into uniform sections. Serve hot.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
 



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