Breakfast in a Crescent Sandwich

I love a big breakfast on the weekend–pancakes, bacon, grits, skillet potatoes–but on the weekdays, I like my morning meal to be a little more mobile-friendly. The sandwich that follows is a nice compromise between Sunday and Monday.

Breakfast in a Crescent Sandwich Sandwich


Skillet Potato Filling

  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 cup onions, diced
  • 1/4 cup bell pepper, diced
  • 1 large russet or Yukon Gold potato
  • 1-2 tbsp(s) canola oil

Additional Filling

  • 5-6 slices of bacon
  • Black pepper, to taste
  • 8 Crescent rolls, premade or from scratch
  • Shredded Monterrey jack and cheddar cheese, to taste
  • 1 scrambled egg, optional


  1.  Line bacon on cookie sheet and sprinkle with pepper.
  2. Cook bacon in oven on 375 degrees for 12-14 minutes, flipping halfway through (or until bacon is completely cooked).
  3. Drizzle 1 tbsp of the canola oil into a large, nonstick skillet. Set aside.
  4. Chop potato into 1/4-1/2 inch cubes and boil over high heat for 5 minutes. Drain.
  5. Place potatoes into oiled skillet.
  6. Dice onions and bell peppers and sprinkle over potatoes. Add salt, pepper, paprika, and garlic powder to potato mixture.
  7. Cook potato mixture over medium-high heat for 8-14 minutes or until potatoes are thoroughly cooked, softened, and browned. Add additional tablespoon of canola oil as needed.
  8. Crumble bacon over potato mixture and thoroughly combine.
  9. Unroll crescent rolls into triangles. Scoop approximately 1 tbsp of potato-bacon mixture and place in the center of the crescent roll.
  10. Top mixture with cheeses, and roll dough into the shape of a crescent, repeating until all of the crescent rolls are filled.
  11. Bake at 400 degrees for 7-10 minutes or until golden brown.
  12. Serve with syrup or jelly for a touch of sweet!

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