Preheat oven to 375 degrees F.

In a large skillet over medium heat, cook your bacon—or do it in the oven! Bake on a parchment-lined sheet at 400 degrees F for 15-18 minutes (depending on how thick bacon is). Just make sure it doesn’t get too stiff and crispy, because you’ll be rolling it.

When bacon has cooked, transfer to a paper towel and drain the fat from pan.

In a large bowl, whisk eggs and pesto. Season with salt and pepper. Heat pan over medium to medium-low heat, then add eggs to skillet and scramble—don’t overcook.

Grease a circular baking sheet or stone with parchment paper. Unroll crescent rolls and piece together into a circle, slightly overlapping the edges so they stick together. Place a slice of bacon on top of each crescent roll, then fill in the widest part of the roll with the scrambled eggs and a sprinkle of cheese. Carefully roll up and tuck the tips into the center of the ring—it should look like a shallow circle.

Brush with egg wash and sprinkle Parmesan on top. Bake until golden, 15-20 minutes, or until the dough is cooked and top is browned. Serve hot.