Bacon and Egg Crescent Squares

 2 cans (8 oz) Pillsbury Original Crescent Rolls

8 eggs

12 slices cooked bacon

1/4 cup Parmesan cheese

salt and pepper

2 Tbsp fresh chopped basil or parsley

Preheat oven to 400F. Open and unroll the crescents onto a parchment-lined baking sheet. Split each sheet of dough right down the middle, so you have a total of 4 large squares of dough. Pinch perforations together in each square to seal dough seams.

Fold up the edges of the dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Sprinkle with a bit of Parmesan and a smidgen of salt and pepper. Place three slices of bacon across the eggs on each square. Sprinkle with remaining Parmesan cheese.

Bake for 10-12 minutes, until the edges of the dough are golden brown and the eggs are cooked to your preference. Garnish with basil just before serving.

Here is a yummy breakfast.