Bacon, Egg, and Cheese Hand Pies
6
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
For an easy, portable warm breakfast, try these savory hand pies. They’re stuffed full of scrambled eggs, crumbled bacon, and sharp cheddar cheese—and are guaranteed to be a hit with your family. Instead of making a homemade dough, we rely on reduced-fat crescent roll dough here. To make it stretch a little farther, we literally stretch it by rolling it thinner and larger. If you have leftover hand pies, store them in the refrigerator and reheat them at 375°F until warmed through, 5 to 8 minutes.
Ingredients
Cooking spray
5 spray(s)
Egg
6 large
1% low fat milk
2 tbsp(s)
Kosher salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Reduced fat crescent roll dough
8 oz
Reduced fat sharp cheddar cheese made with 2% milk
6 tbsp(s), shredded, shredded
Cooked crisp center cut bacon
3 slice(s), crumbled
Instructions
1
On a large piece of parchment paper lightly dusted with flour, unroll dough. Pinch perforations to seal. Roll dough into a 15 x 9–inch rectangle. Cut dough in half lengthwise, then into thirds crosswise to form 6 equal pieces. Space dough pieces about 1 inch apart on paper.
2
Arrange 1 tbsp cheese over one diagonal half of each dough piece (you will fold other half of dough over to form a triangle). Top cheese evenly with eggs, and sprinkle evenly with bacon. Fold untopped half of dough over fillings, pulling gently to stretch as needed. Press edges of dough with tines of a fork to seal. Pierce top of dough a few times with fork to allow steam to escape. Lift parchment paper onto a sheet pan. Coat top of hand pies with nonstick cooking spray. Bake at 375°F until browned, about 15 minutes.
3
Serving size: 1 hand pie
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