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Corn Beef Hash Egg Crescent Ring

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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