Photo of Bacon, egg, and cheese hand pies by WW

Bacon, egg, and cheese hand pies

8
6
6
SmartPoints® value per serving
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(s)

6 large egg(s)

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