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1
Prepare the rolls by first unrolling the dough out of the can.
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2
Separate the dough into four sections, each made up of two triangles.
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3
Detach the triangles by tearing along the diagonal perforation, then reattach the dough along the outside parallel edges, pinching the dough together along the middle.
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4
This will make making one bigger triangle.
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5
Loosely roll the dough from the wide end, all the way up.
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6
Now, bring the ends around so which they overlap and the roll is in the shape of a circle.
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7
Press the ends together and place roll onto a baking sheet.
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8
Repeat with the remaining dough, then bake following the directions on the package (375 degrees for 11 to 13 min).
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9
Spray a skillet over medium heat with non-stick cooking spray.
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10
Open both ends of a clean, small sliced pineapple can.
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11
Spray the inside of the empty can with the non-stick spray, and then place the can in the pan to heat up.
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12
Use more than one can if you'd like to speed up the cooking process.
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13
Beat an egg, then pour it into the empty can mold, add in a bit of salt and pepper, and cover with a saucepan lid.
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14
Cook for a couple min, then scrape a knife around the edge of the egg to release it.
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15
Remove the can then turn the egg over and cook it for another minute or possibly two.
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16
Repeat with the remaining Large eggs.
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17
If using sausage, form 2-oz portions of sausage into patties with the same diameter as the rolls.
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18
Cook the sausage in another warm skillet over medium heat till brown.
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19
If using bacon, cook the bacon and drain on paper towels.
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20
Slice a roll in half through the middle.
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21
Build each sandwich by first stacking egg on the bottom half of the roll.
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22
Next arrange sausage (or possibly 2 slices of bacon) on the egg, then a slice of American cheese.
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23
Top off each sandwich with the top roll half, then zap it in the microwave for 15 to 20 seconds to help heat the cheese.
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24
Repeat with the remaining ingredients.
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25
This recipe yields 4 sandwiches.
