Ingredients

1 (8-ounce) package of refrigerated crescent rolls 4 eggs ¼ cup milk ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground cumin ¼ teaspoon ground cayenne pepper 2 tablespoons butter ¼ cup chopped red bell pepper 1 jalapeno pepper seeded and chopped 1 tablespoon vegetable oil1  (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash 1 cup shredded Cheddar cheese, divided Salsa for serving

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. 2. Separate crescent rolls and arrange them on the parchment paper in a circle with the short sides of triangles forming a 4-inch circle; overlap the edges of the pieces. Press dough where it overlaps to flatten. 3. Whisk eggs, milk, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl. 4. Melt butter on medium-low heat in a nonstick pan. Add chopped red peppers and jalapeno peppers. Cook and stir until tender, about 5 minutes. Pour in eggs. Gently scramble, pushing, and lifting eggs until just set about 3 minutes. Remove from heat. 5. Heat vegetable oil on medium heat in a nonstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated through and beginning to brown 8 to 10 minutes. 6. Spoon corned beef hash around the crescent roll ring. Top with 1/2 cup shredded cheese and scrambled eggs. Sprinkle with remaining 1/2 cup shredded cheese. 7. Pull the points of each triangle over the hash, eggs, and cheese and carefully tuck them under the center to form a ring. Some areas will have exposed filling. 8. Bake in preheated oven until browned, about 20 to 25 minutes. 9. Let cool for 3 minutes before serving. Serve with salsa.

Source: allrecipes.com

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