One of my Facebook followers requested a savory ring recipe. I decided to create this gluten free crescent breakfast ring. I added bacon. Choose between two dough recipes and either scrambled or hard boiled eggs. You can also add cheese. This recipe is perfect for using up leftover meat, eggs, and veggies. You can even hide bacon under the puff pastry as you see in the photo or add mouthwatering sausage. It’s absolutely delicious!
Shortcut for Dough:
Making homemade puff pastry is laborious, but if you have 2 – 3 hours, it’s totally worth it! The highly filled buttery dough is moist and tender. However, you can use this gluten free pizza dough instead. It’s a little drier (contains less fat); so, you’ll need to add a moist garnish like salsa, sour cream, etc.
Gluten Free Puff Pastry Breakfast Ring (Bacon, Sausage, Ham, or Veggie)
Breakfast ingredients wrapped in gluten free puff pastry dough in a form you'd think only a top-notch chef could make.
- 1/2 recipe Gluten Free Puff Pastry
- 8 slices gluten free bacon (Applegate, Hormel Naturals or Black Label), half cooked
- 1/3 cup plus 1 tablespoon milk
- 4 large eggs (hard boiled or scrambled), chopped
- Salt and pepper, if desired
- 2 cups chopped bell pepper*, mixture of red and green (yellow too, if desired)
- 1 cup (4 ounces) shredded cheese (optional) (I didn't use any)
- 1 large egg yolk + 1 teaspoon cream or water, for egg wash/basting
- Thinly sliced green onions, for garnish (optional)
- 1 cup gluten free salsa, for garnish (optional)
- Gluten free sour cream, for garnish (optional)
- Make the puff pastry as instructed in the above link. Wrap tightly in plastic wrap and refrigerate.
- Fry or broil the bacon halfway. Do not cook the slices fully or until crisp. You to be able to bend them easily. (Plus the bacon drippings bring much flavor and moisture to this dish.)
- Boil or scramble the eggs, and chop; set aside.
- Preheat a heavy skillet with olive oil and saute the bell pepper (and onion, if you'd like) until slightly tender, about 8 minutes; set aside.
- Remove the dough from the refrigerate a few minutes prior to rolling. If the dough is too hard, pound it out (do not roll at first) using a heavy rolling pin.
- Roll out the pastry dough to 1/8 inch high. You'll only need a piece that is 10 wide and at least 16 inches long. (I like to roll it a little longer so that I can have some dough to use for patching anything, if necessary.) Wrap and freeze any leftover dough for future use.
- Place the dough so that the longest portion is facing you. Cut out triangles by starting to slice the dough from the top left down to 4 inches from the bottom left corner. Then, the next slice will be from the bottom corner to 4 inches from the top left corner. Continue in this manner until you have 8 slices. (See below diagram.)
- Lay out a sheet of parchment paper on a baking sheet or 12-inch pizza pan. Layer the dough to form a circle as seen in the below photo.
- Place a slice of partially cooked bacon down the center of each triangular dough piece.
- Preheat the oven to 400°F.
- In a bowl, toss together the sauteed bell pepper, eggs, and if using, onion; set aside.
- Whisk together the egg yolk with cream or water to make the egg wash. Brush the tips of the triangles with egg wash.
- Spoon the bell-pepper-egg mixture in a circle on top of the dough. Lifting the points of each triangle, fold them over towards the middle of the dough. Pinch down to seal.
- Brush the top and sides of the pastry dough with egg wash and bake for 18 - 20 minutes on the center shelf of the oven or until golden brown.
- Using the parchment paper, transfer to a wire rack to cool for about 10 minutes prior to serving. The butter content in the dough stays piping hot for quite awhile.
*Replace up to one-third of the bell pepper with chopped onion, if desired.
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