Bacon Cream Cheese Breakfast Ring
Ingredients
- 4 ounces cream cheese, softened
- 5 strips Wright® Brand Hickory Bacon, cooked and chopped
- ½ lemon, juiced
- 3-4 Tablespoons chopped white onion
- 2 Tablespoons chopped chives
- ¼ teaspoon salt
- A pinch ground black pepper
- 1 crescent dough sheet, thawed
- A drizzle bacon ranch dressing
- 5 grape tomatoes to garnish
- thyme sprigs to garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.
- In medium bowl of an electric mixer, mix cream cheese, cooked and chopped bacon (reserve a bit to garnish on top of the ring), lemon juice, chopped onion and chives, salt, and pepper on medium speed until well blended.
- Unroll crescent dough sheet and then spread the cream cheese mixture on rectangle to within ½ inch of edges. Starting with one long side of rectangle, roll up and pinch edge to seal. Using a serrated knife, cut into 12 slices. Arrange slices on baking sheet in a circle, overlapping slightly.
- Bake for 18-20 minutes or until golden brown. Remove from the oven, transfer carefully to a serving dish, and drizzle ranch dressing on top. Garnish with chopped bacon, tomatoes, and thyme sprigs. Serve while still hot. Enjoy!
Recipe Notes
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