Photo of Bacon, Egg, and Cheese Hand Pies by WW

Bacon, Egg, and Cheese Hand Pies

Points® value
Total Time
40 min
25 min
15 min
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.


Cooking spray

5 spray(s)


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


  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