Crescent Breakfast Squares

01Method

1. 1

   Heat the oven to 375°F (190°C).

2. 2

   Lay each parchment sheet flat on a work surface. Unroll one can of crescent dough onto each sheet and press into a 10x15-inch rectangle, sealing all perforations as you go.

3. 3

   Transfer one dough rectangle with its parchment onto a 13x18-inch sheet pan; set the second rectangle aside.

4. 4

   Arrange the ham slices over the first dough layer, keeping a ½-inch border clear on all sides. Spread a thin layer of Dijon mustard over the ham.

5. 5

   In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the onion and bell pepper and cook, stirring, until just beginning to soften, about 3 minutes.

6. 6

   Lower the heat to medium-low and add another tablespoon of butter to the skillet with the vegetables.

7. 7

   In a large bowl, whisk together the eggs, cream, salt, and pepper until combined. Pour the egg mixture into the skillet and cook, gently lifting and folding with a spatula, until the eggs are just barely set and still slightly glossy.

8. 8

   Spoon the soft scrambled eggs evenly over the ham, staying within the border. Lay the Swiss cheese slices in a single layer on top of the eggs.

9. 9

   Flip the second dough rectangle on top of the filling using its parchment for guidance, then peel off the parchment. Dampen your fingertips and press the edges of both dough layers together, then crimp all around with a fork.

10. 10

    Melt the remaining tablespoon of butter and brush it over the top of the dough. Scatter the bagel seasoning evenly over the surface.

11. 11

    Bake until the top is nicely golden, 20 to 25 minutes. Transfer to a wire rack and rest for about 15 minutes before slicing into squares with a sharp knife.