1/8th of recipe (1 puff): 118 calories, 4.5g fat, 364mg sodium, 14.5g carbs, <0.5g fiber, 3.5g sugars, 6g protein -- PointsPlus® value 3*

Wrap up your breakfast scramble in delicious (and easy-to-use) dough! These things are SO good...

Prep: 10 minutes
Cook: 25 minutes
Cool: 10 minutes

Ingredients:
1/4 cup finely chopped onion
1/4 cup finely chopped mushrooms
1 cup chopped spinach leaves
2 wedges The Laughing Cow Light Cream Swiss cheese
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. garlic powder
1/8 tsp. salt
Dash black pepper
1 package Pillsbury Reduced Fat Crescent roll dough

Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Bring a medium skillet sprayed with nonstick spray to medium heat. Cook and stir onion and mushrooms until softened and browned, about 4 minutes. Add spinach and cook until wilted, about 1 minute.

Transfer cooked veggies to a medium-large bowl and blot dry. Add cheese wedges, and stir until smooth and well mixed. Add egg substitute and spices. Mix well.

Remove skillet from heat, re-spray, and return to medium heat. Add egg mixture. Scramble until fully cooked, about 4 minutes.

Remove from heat and let slightly cool, 5 - 10 minutes.

Separate the 8 portions of dough, and lay them on a dry surface. Slightly stretch or roll each piece into a larger triangle. Evenly distribute egg scramble among the bases of the triangles. One at a time, beginning at the base, tightly roll up each piece of dough over the egg scramble to form a crescent. (If needed, press to seal.) Transfer crescents to the baking sheet.

Bake until dough is lightly browned, about 12 minutes. Enjoy!

MAKES 8 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.