Mexican Breakfast Braid

• 1 can Pillsbury Seamless Crescent Roll Dough (8 Ounce Can)
• 10 ounces, weight Chorizo Sausage
• 5 whole Large Eggs, Beaten
• Salt And Pepper, to taste
• 1-1/2 cup Shredded Mexican Cheese
• 2 whole Jalapenos Diced
• 4 Tablespoons Red Bell Pepper, Diced
• Sour Cream, Optional For Garnish

1. Preheat oven to 375 F. On your work surface, lay out dough to begin to bring to room temperature while you fry up your sausage.
2. Put your chorizo into a skillet over medium heat. Chop it up with your spatula as you cook your chorizo, then drain off the grease. Remove the chorizo from the skillet to a paper towel.
3. Using the same skillet, scramble 5 eggs with salt and pepper. Stir and cook the eggs until cooked to your liking. Remove pan from heat.
4. Spread dough out on a cookie sheet or baking stone and cut diagonal strips up each side, leaving the center 4 inches untouched. Sprinkle about half of the cheese down the center of the dough, followed by eggs, chorizo, one or both peppers, and more cheese.
5. Taking the cut strips of dough, gently stretch, fold and criss-cross them across the center, going down the entire length of dough and tucking in as you go.
6. Bake for 15 minutes then serve hot with sour cream garnish.

crescent roll dough, sausage, eggs, salt, mexican cheese, red bell pepper, sour cream

Taken from tastykitchen.com/recipes/breakfastbrunch/mexican-breakfast-braid/ (may not work)