| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Crescent di |
8 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Olive oil |
| 1 |
c |
Bell peppers |
| 1 |
c |
Onions |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 8 |
|
Whole egg whites, slightly beaten |
| 2 |
tb |
Fat-free sour cream |
| 4 |
|
Pcs low-fat breakfast sausage, cut in 1/2 lengthwise |
| 1 |
c |
Fat-free cheddar cheese, shredded |
| 8 |
oz |
Reduced fat crescent dinner rolls |
INSTRUCTIONS
Preheat oven to 375. In a skillet, heat oil over medium heat. Add bell
peppers, onions, salt, and black pepper. Cook until all is tender. In a
mixing bowl, combine egg whites and sour cream. Add to skillet. Cook until
egg whites are barely set, stirring occasionally. Remove from heat.
Separate dough into 8 triangles. To form one large triangle, overlap long
sides of 2 triangles about 1/2"; press edge to seal. Divide egg mixture
into fourths; and place on widest triangle end. Add one fourth of the
sausage; sprinkle with cheese. Roll loosely. Place pointed side down on
unprepared baking sheet. Bake 15 minutes or until golden brown.
Per serving: 154 Calories; 6g Fat (33% calories from fat); 9g Protein; 16g
Carbohydrate; 0mg Cholesterol; 534mg Sodium
Recipe by: Unknown Posted to EAT-L Digest 14 Mar 97 by "Anita A. Matejka"
<matejka@BGA.COM> on Mar 15, 1997
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