Breakfast Sausage and Rice Brunch Ring
You can never have too many main course recipes, so give Breakfast Sausage and Rice Brunch Ring a try. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 377 calories, 17g of protein, and 18g of fat. This recipe serves 10. From preparation to the plate, this recipe takes about 50 minutes. A mixture of rolls breakfast sausage, canadian bacon, mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert.
Instructions
In a heavy skillet, add breakfast sausage, beef, onions, bell peppers, and mushrooms. Cook over medium heat on stove until the meat is no longer pink and the vegetables are tender.
Add salt, brown sugar, and rice, and mix well.
Remove from heat and add 1 cup shredded cheese and mix well.
Preheat oven to 375 degrees F.
On a round baking stone arrange crescent dough triangles in a circle with wide bases overlapping to form a circle in the center of the stone. The crescent roll points should be hanging over the edges.
Place a scoop of rice and meat mixture evenly on wide edges of crescent roll.
Sprinkle 1/2 cup shredded cheese evenly over meat and rice mixture. Bring points up over filling and tuck under center bases. The filling will not be completely covered with crescent rolls. Slice Canadian bacon in half and place slices over mixture between rolls.
Bake for 13 to 15 minutes or until golden brown.
Remove from oven and sprinkle remaining shredded cheese on top of dish.
Cut top off medium bell pepper.
Remove seeds and membrane. Fill with breakfast syrup.
Place pepper in center of ring with arranged shredded lettuce around. Slice and drizzle syrup for a special added flavor!