Line large cookie sheet with parchment paper.

Chop the bacon then fry it in a large skillet until crisp. Add eggs, bell peppers, cheese and parsley to skillet and stir as to scramble the eggs. Season with salt and pepper. You don't have to cook the eggs completely as they will continue to cook in the oven.

Unroll dough; separate into 12 triangles. I had the 8 large crescent roll can, so I cut each crescent in half to make two triangles, therefore ending up with 16 smaller triangles. Arrange the triangles with shortest sides toward center on the cookie sheet, overlapping in star shape and covering the middle with leftover triangles. Press overlapping dough to flatten.

Place the egg mixture in the center of the dough. Pull points of triangles over eggs and cheese, and tuck in the middle.

Brush dough with egg wash.

Bake for 20 to 25 minutes or until golden brown.