Smoked Turkey Croissant Roll-Ups

 

1 T. unsalted butter

4 large eggs

¹/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 scallion, white and green parts, thinly sliced

1 8-ounce tube refrigerated crescent roll dough, such as Pillsbury

All-purpose flour, for rolling

4 tsp. Dijon mustard

4 ounces thinly sliced smoked turkey or ham

1 C. packed baby spinach

1 C. shredded Gruyere or Swiss cheese

Egg wash: 1 large egg beaten with 1 tsp. water

Everything bagel seasoning, for sprinkling

 

Preheat the oven to 375 and line a baking sheet with parchment – it’s actually easiest if you use this same parchment to lightly roll out your dough.  Cook the eggs over medium heat in a bit of butter – crack the yolks, flip when barely done and try to shape them so they’ll fit in your roll-ups.  Set the eggs aside to cool while you organize the rest. Open the crescent roll can, and arrange 4 rectangles of dough on your parchment, pinching together the seams of the triangles as needed.  Rub a bit of flour on a rolling pin and flatten each evenly so they’re all a similar (slightly larger) size.  Smooth a tsp. of Dijon over each, followed by a quarter of the turkey and spinach, then a quarter of the cheese and finally lay an egg in the middle. Starting at the short end, roll up each unit as tightly as you’re able to without creating holes in the dough, then lay them seam side down, on the parchment, on the baking sheet. Brush each roll with cream and sprinkle generously with the Everything Bagel seasoning.  Bake for 20 to 25 minutes until the roll-ups are a deep golden brown. Serve immediately with a green salad or fruit bowl – they’ll go quickly