Bacon, egg, and cheese hand pies
6 large egg(s)
Reduced fat crescent roll dough
Reduced fat sharp cheddar cheese made with 2% milk
6 tbsp(s), shredded, shredded
Cooked crisp center cut bacon
3 slice(s), crumbled
- 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.
- 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.
- Serving size: 1 hand pie