Description
This Indian Crescent Ring is a delightful fusion recipe combining traditional Indian spiced scrambled eggs with flaky crescent roll dough baked to golden perfection. It features a flavorful filling of onions, green chili, tomatoes, and fragrant spices wrapped in a beautiful ring shape, perfect for breakfast, brunch, or a savory snack.
Ingredients
Scale
Egg Mixture
- 6 Organic Eggs
- 1 Onion, finely chopped
- 1 Green Chili Pepper, finely chopped
- 1 Tomato, finely chopped
- 1 teaspoon Chili Powder
- 1/4 teaspoon Ground Turmeric
- Salt, to taste
- 1 handful Fresh Cilantro, chopped
- Oil, as needed for sautéing
Dough and Finishing
- 8 ounces Crescent Roll Dough (1 can)
- 1 Organic Egg (for egg wash)
- Additional Fresh Cilantro for garnish
- Ketchup, for serving
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees F (190 degrees C) to get it ready for baking the crescent ring.
- Prepare the Eggs: Crack 5 eggs into a bowl, discarding the shells, and whisk them thoroughly until smooth. Set aside for later use.
- Sauté Vegetables and Spices: Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent, avoiding browning. Then add the green chili, tomato, and salt, cooking for 2 more minutes. Stir in chili powder and ground turmeric, sautéing for another 2 minutes to develop flavor.
- Cook the Eggs: Pour the whisked eggs into the pan with the sautéed vegetables and stir continuously for 1-2 minutes until cooked through but still soft. Remove from heat and mix in the chopped cilantro for freshness.
- Prepare Crescent Dough: Unroll the crescent roll dough and separate it into individual triangular sheets on a plate.
- Arrange Dough on Parchment: Place parchment paper on a flat surface and set a small bowl in the center as a guide. Arrange the crescent triangles around the bowl in a ring pattern, with the shorter sides touching the bowl and overlapping slightly, and the pointed ends facing outward, forming a sun-like shape.
- Add Filling: Spoon the scrambled egg mixture onto the wider ends of the crescent triangles, forming a ring of filling around the bowl.
- Form the Ring: Carefully remove the bowl. Fold each pointed end of the crescent triangles over the filling and tuck it securely under the inner edge of the dough to seal the ring.
- Apply Egg Wash: Beat the remaining 1 egg and brush it evenly over the crescent ring dough to achieve a golden, shiny finish after baking.
- Bake: Transfer the parchment paper with the assembled crescent ring onto a baking tray. Bake in the preheated oven for about 20 minutes or until the dough turns golden brown and crispy.
- Garnish and Serve: Once baked, garnish the crescent ring with additional fresh cilantro. Serve warm alongside ketchup for dipping.
Notes
- You can adjust the spiciness by reducing or increasing the amount of green chili and chili powder.
- Ensure not to brown the onions during sautéing to keep the filling soft and flavorful.
- The bowl used as a guide should be slightly smaller than the total ring size, so the dough triangles overlap well.
- Brush the egg wash carefully to avoid drips that can burn during baking.
- This recipe works well with store-bought crescent roll dough but can also be made with homemade puff pastry.
- Serve immediately after baking for best texture; leftover can be reheated but may lose some flakiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Indian Fusion
Keywords: Indian crescent ring, spiced scrambled eggs, crescent roll recipe, savory crescent ring, Indian breakfast, easy baking recipe, egg crescent pastry
