- 4 hard-cooked eggs
- Salt and pepper
- 2 packages (10 oz each) refrigerated crescent dough
Preheat oven to 375º. Separate one package crescent dough into four rectangles. Pinch seams to seal and place on ungreased cookie sheet. Divide mixture evenly between dough rectangles leaving 1/4-inch border all around. Open remaining package crescent dough and separate into four rectangles; pinch seams to seal. Bake until golden brown, about 11-13 minutes. Serve with fresh fruit or salad greens.
Recipe provided by the Ohio Poultry Association.