Corned Beef Hash Egg Crescent Ring

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

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 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 3 minutes before serving. Serve with salsa.

crescent rolls, eggs, milk, garlic, onion powder, ground cumin, ground cayenne pepper, butter, red bell pepper, pepper, vegetable oil, hormeluae, cheddar cheese, salsa

Taken from www.allrecipes.com/recipe/258407/corned-beef-hash-egg-crescent-ring/ (may not work)