Egg and Pesto Wreath
(8 servings)
Ingredients:
4 large Fresh Eggs
¼ tsp. Black Pepper
1 tbsp. Extra-Virgin Olive Oil
¼ cup White Onion, chopped small
1 clove Fresh Garlic, minced
5 cups Spinach
2 pkg. (8 oz.) Crescent Rolls
2 tbsp. Basil Pesto
1 cup Mozzarella Cheese, shredded
1 cup Canadian Bacon, sliced
½ cup Cherry/Grape Tomatoes, halved
Directions:
Line a baking sheet with parchment paper and set aside. Ina large bowl, whisk together eggs and black pepper, set aside. In a large skillet over medium heat, warm olive oil and add onion. Cook until translucent and then add garlic and spinach. Cook until spinach has wilted. Add egg mixture to skillet. Cook until eggs are set, stirring to scramble. Remove from heat. Separate crescent rolls into 16 triangles. On the parchment papered baking sheet, arrange triangles, points outward, in a circle. Create a 6-inch space in the center. Spread pesto on centers of triangles. Top with egg mixture, cheese, Canadian bacon and tomatoes. Fold top of each triangle over filling and tuck top under the bottom layer to secure. Place in a pre-heated 375-degree oven for 15-20 minutes or until golden brown. Transfer to a serving platter and cut into 8 pieces.
Notes: You could use any type of ham in place of the Canadian bacon. Crumbled sausage would work too.
Ideas for Future Efforts
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