Western Scramble Crescent Pinwheels

Western Scramble Crescent Pinwheels are filled with scrambled eggs, onion, ham, roasted red peppers, and shredded cheese. They are perfect for breakfast, brunch, or snack any time of the day or night.

These pinwheels are my take on the Western omelette (aka Denver omelette), in scrambled egg form all wrapped up in crescent dough. Since I’m not a huge fan of bell or red peppers, which would typically go in a Western omelette, I use roasted red pepper instead. Its tender, sweet, and smoky flavor adds so much pizazz to the scrambled eggs.

Whether you have them for breakfast or brunch, they are a great way to start the day. They are also delicious reheated. Just pop some in the microwave or toaster oven for breakfast on-the-go. And the kiddos would love them as a fortifying after-school snack!

Ingredientes needed:

• Eggs—4 large eggs.
• Crescent dough sheet—it comes in one unperforated solid sheet, but you can use the perforated ones as a substitute.
• Onion—chopped.
• Garlic clove—finely chopped.
• Roasted red pepper—use jarred, patted dry.
• Ham—deli ham, any flavor you like. You can also use leftover ham.
• Scallion—for pop of green color and for flavor.
• Butter—to coat the skillet for cooking the onion, for flavor, and to prevent sticking.
• Salt and black pepper—for seasoning.

Recipe highlights:

• Whisk eggs, salt, and black pepper in a small mixing bowl. Set aside.
• Heat a 10-inch skillet on medium. Add butter to melt. Add onion. Cook for 3 minutes to sweat.
• Add garlic. Cook for a 1/2 minute. Add ham, roasted red pepper, and scallion. Cook for a 1/2 minute.
• Give the eggs a quick whisk, then add to the skillet. Stir to combine. Allow to cook util the bottom starts to set, about 1 minute. Gently stir and scrape the egg off the bottom the pan. Continue until almost all of the eggs are set.
• Remove from heat. Stir in half of the cheese. Allow to cool completely.

• For faster cooling, spread the scrambled eggs onto a plate and refrigerate.
• Shape the crescent sheet into an 8 x 13-inch rectangle. Top with grated cheese then with scrambled eggs.
• Starting on one of the long sides, fold and roll the crescent sheet toward the opposite side to form a log. Cut 1-inch rounds with a serrated knife.
• Transfer rounds, cut side down, onto a greased baking sheet. Bake in a preheated 375° F oven for 15-20 minutes.
• Detailed instructions in the recipe card section below.

What can you prep ahead?

Making these pinwheels is easy, but you can break it up into two parts. Since the scrambled egg needs to be cooled before it’s spread onto the crescent sheet, making the former ahead is a great option. Just cook and refrigerate until ready to use. Completing the pinwheels the following day is quick and easy. Merely shape the crescent sheet into a rectangle, add a layer of shredded cheese, then the scrambled eggs. Next, roll into a log, slice, and bake!

How to store pinwheels:

Store leftover pinwheels in an airtight container for up to 4 days, refrigerated.

They can also be frozen for up to three months. For best results, wrap bundles of two pinwheels in plastic wrap, then place in a freezer bag or airtight container.

How to reheat:

From refrigeration: the best and quickest option is to microwave. Place the pinwheel on a microwaveable plate and cook for about 20-30 seconds, or until heated through. To heat in an oven, place on a greased baking sheet then loosely cover with foil. Bake on the middle rack of a preheated 350° F oven for 10-12 minutes or until heated all the way through.

From frozen: it’s best to defrost in the refrigerator before reheating, because the pinwheels heat up more evenly. But you can reheat from frozen. Here’s how:

• Microwave method—place the frozen pinwheel on a microwaveable plate and cook for about 45-55 seconds or until heated through.
• Oven bake method—place frozen pinwheel on a greased baking sheet, then loosely cover with foil. Bake on the middle rack of a preheated 350° F oven for 15-18 minutes or until heated all the way through.

Helpful tip:

If you intend to make some for the purpose of freezing, underbake the pinwheels a couple minutes. This prevents them from becoming over-baked when reheated.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• 10-inch nonstick skillet—this skillet has marble stone PFOA-free, safe and healthy coating.
• Spatula—this silicone spatula is heat resistant up to 600° F and is ideal for nonstick surfaces.
• Serrated knife—for slicing through stuffed crescent log cleanly.
• Baking sheet—this has a corrugated surface for air circulation and even baking. It’s PTFE, PFOA, and BPA free and is warp-resistant.
• Small mixing bowl—this 1-quart glass mixing bowl is freezer, dishwasher, and oven-safe.

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Western Scramble Crescent Pinwheels

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Breakfast Recipe Keys: O Oven Baked/Roasted

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: 15 minutesTotal time:1 hour Servings:14 Pinwheels

Description

Western Scramble Crescent Pinwheels are filled with scrambled eggs, onion, ham, roasted red peppers, and shredded cheese. They are perfect for breakfast, brunch, or snack any time of the day or night.

Ingredients

• 1 (8 ounces) tube Pillsbury Crescent Dough Sheets
• 4 large eggs
• 1/8 generous teaspoon salt
• 1/16 teaspoon black pepper
• 11 tablespoons butter
• 3/4 cup chopped onion
• 1 garlic clove, finely chopped
• 1/3 cup jarred roasted red pepper, patted dry and chopped
• 4 ounces deli ham, chopped
• 4 ounces shredded cheese, (cheddar or Swiss)
• flour for dusting work surface

Instructions

1. In a medium bowl, add eggs, salt and pepper. Whisk until frothy. Set aside.
2. Heat a 10-inch nonstick skillet on medium heat. Add butter. Allow to melt. Add onion. Cook for 3 minutes to sweat the onion, stirring frequently. Add garlic and stir for 30 seconds. Add roasted red pepper, scallion, and ham. Cook for 30 seconds.
3. Give the eggs a quick whisk. Pour into the skillet. Stir to combine. Allow to cook until the bottom starts to set, about 1 minute. Use a silicone or wooden spatula to gently stir and scrape the egg off the bottom of the pan. Continue until almost all of the eggs are set. This takes 1-2 minutes.
4. Remove from heat. Stir in half of the cheese. Re-season with salt and pepper to taste.
5. Set scrambled eggs aside to cool completely before adding them onto the crescent dough. For faster cooling, spread it onto a large plate. Refrigerate about 15 minutes.
6. Preheat oven to 375° F. Grease a baking sheet.
7. Lightly dust the work surface with flour. Remove the crescent sheet from the tube. Place on the floured surface. Use your hands to shape the sheet into an 8 x13-inch rectangle as best as you can. Note: the crescent will continue to stretch as you work with it.
8. Sprinkle the remaining cheese over the top. Leave a bare half-inch border on all sides.
9. Place the cooled scrambled eggs evenly over the cheese. Starting on one of the long sides, fold the crescent sheet and roll toward the opposite side to form a log.
10. Use a serrated knife to cut off the uneven ends. Slice the remaining into 14 rounds, about 1-inch thick each. Transfer onto a greased 9 x13-inch baking pan, cut end down.
11. Bake for 15-20 minutes until the edges are golden brown and the crescent in the center no longer looks doughy.
12. Makes14 pinwheels.

Notes

• The original perforated crescent rolls can be used instead of the sheet. Press and seal the perforations and continue with recipe as instructed.
• If the stuffed crescent logs become too soft to cut into slices or move without breaking, place them in the refrigerator for 15-20 minutes.
• If you intend to make the pinwheels for freezing, underbake a couple of minutes. This prevents them from becoming over-baked when reheated.

Keywords:Western Scramble, Pinwheels, Crescent Roll, Western Omelette, Breakfast, Brunch, Scrambled Eggs, Crescent Dough Sheet

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