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Breakfast Stromboli

 6 large eggs

1 package Pillsbury Crescent Sheet

5 ounces (1/2 container) Philly Cooking Creme, Italian Cheese and Herb

8 asparagus spears (if spears are large, use 4 and cut them in half)

3 scallions, thinly sliced, white and green parts

4 slices Canadian Bacon (or substitute ham), cut into long strips

1 cup (4 ounces) Italian Cheese Blend shredded cheese

Egg wash (1 egg beaten with 1 tablespoon water)

Preheat oven to 375 degrees.  Spray baking pan with non-stick cooking spray.

Scramble eggs using your own recipe, or Creamy Scrambled Eggs (leaving out scallions and cheese from recipe) and set aside.

Unroll crescent sheet on cutting board and stretch to create a 9"x 12" (approximate) rectangle.

Spread Philly Cooking Creme over entire sheet to within 1/4" of edge.

Lay asparagus spears evenly over Creme (so when you roll up the Stromboli, the asparagus will be lengthwise)

Sprinkle scallions evenly over asparagus.

Lay Canadian Bacon strips evenly over top lengthwise.

Spread scrambled eggs evenly over Canadian Bacon.

Evenly layer cheese over everything.

Starting with small end, roll up Stromboli, sealing the finishing edge and ends by pinching together the crescent dough.

Place seamside down on baking pan.  Brush with egg wash mixture (one egg beaten with 1 tablespoon water), if desired, for golden crust.

Bake for 20 - 25 minutes or until crust is golden brown.  Allow to set up for 5 minutes.  Slice.

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