Super Easy Scrambled Eggs in Crescent Boats

8 eggs, scrambled
1 package of Pillsbury Crescents

Unroll Crescent rolls in one large piece.
Pull apart into four smaller blocks.
(Two of the triangles make one small block)
Roll the blocks out a bit thinner.
Place into small pie plates ( I used oval shaped) and bake per can instructions.

While Crescents are baking, scramble the eggs in margarine.
If you want small and fluffy curds, use a WHISK instead of a spatula.
Whisk constantly over medium heat until done.
(Add cheese, hollandaise sauce, onions, peppers etc before whisking in pan if you want something a bit different)
Let eggs sit just a bit, then spoon into cooled Crescent boats.

If you want to save some for later, just reserve some of the scrambled eggs, storing in a closed container and refrigerate.
Crescent boats can be reheated in oven before adding reheated eggs.

You can also use biscuits instead of Crescents. This is a very simple recipe and you can find so many versions on the net.

Sprite Apple Dumplings

apple dumpling

 

 

1 stick margarine

1 cup white sugar

1/2 cup brown sugar

1 can Honey Butter Crescent rolls, separated

2 apples

6 oz Sprite

 

Melt margarine in pan.

Add sugars, stirring to melt completely.

Peel and core apples.

Cut each apple into four pieces, then halve each of those.

You will end up with  sixteen small pieces of apple.

Wrap two pieces of apple in one roll, pinching together so completely covered in dough.

Put  dumplings in 8 ” square pan, two rows of four.

Pour melted margarine and sugars over dumplings, covering completely.

Pour Sprite around edges of pan and in between  dumplings.

Bake at 350 for 25 minutes, until golden brown.

Serve warm, spooning extra sauce over dumplings.