Ingredients:

2x 8 ounce cans crescent (croissant) roll dough
3 large eggs, cooked scrambled style, with salt and pepper to taste
1/4 cup cooked crispy bacon, finely chopped
2 ounces cream cheese, cut into small cubes
3 ounces thin sliced deli ham, chopped
1/2 cup cheddar cheese, shredded
2 jalapeños, cross sliced into medallions, seeds removed

Directions:

1. Preheat the oven to 375 degrees F.

2. Line a large pizza pan or baking sheet with foil and slightly spray with cooking oil. Place a 4 inch diameter bowl upside down in the center of the pizza pan or baking sheet (this is your center/empty area of your wreath).

3. Unroll the triangular sections of the crescent roll dough. Using the shortest side of the dough, place it on the pizza pan up against the small bowl with the long pointed part of the dough facing outward like the rays of a cartoon sun. Continue with the shortest sides of the dough up against and around the bowl (overlapping the shortest side with other shortest sides and pointed part again pointed out like the rays of a cartoon sun, see photo #1).

4. Place the scrabbled eggs on the dough up against the bowl in the center, creating a circle around the bowl. Place the bacon and then the cream cheese evenly on top of the scrabbled eggs. In a medium size bowl mix together the ham and cheddar cheese and then evenly place on top of the bacon and cream cheese.

5. Remove the bowl from the pizza pan or baking sheet. Pull the points of the dough from the outer circle/edges over the ham and cheese to the middle and tuck the dough under the dough that’s on the pan (see photo #2). Some parts of the top of ham and cheese filling will show and that’s ok. Place the jalapeño slices evenly on top of the dough.

6. Loosely cover the top with foil. Bake for 17 minutes, remove the foil and bake for another 15 minutes. Remove to a wire rack to cool.

Photo # 1 Photo #2