Tired Morning Breakfast Pie

TIRED MORNING BREAKFAST PIE
1 can Pillsbury crescent rolls
6 slices bacon, fried and chopped
½ red bell pepper, chopped
4 eggs, beaten
½ c. cheddar cheese, shredded
3 T. chopped fresh parsley
Salt/pepper
1 egg for egg wash

1. Preheat oven 350.
2. Prepare a large baking sheet by lining with parchment paper.
3. Chop raw bacon and fry in skillet until browned and crispy.
4. Add eggs, bell peppers, cheese and parsley while stirring to scramble the eggs.
5. Sprinkle with salt and pepper. Eggs do not need to fully cook as they will finish cooking in the oven.
6. Layout the dough and separate into 12 triangles. (If you have the can with 8 triangles, cut in half to make 16.)
7. Arrange the triangles with short side towards the center of the baking sheet, overlapping a star-shaped and covering the middle with leftover triangles. Press down on any overlapping dough to flatten.
8. Distribute egg mixture in center of dough. Wrap the filling by pulling the points of triangles over and tucking in the center. Once folded, brush the top with egg wash.
9. Bake 20-25 minutes, until top has a nice golden brown color.