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Leftover Egg Drop Soup Bread

Author: Laura Bais
Leftover egg drop soup can become a delicious loaf of bread!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Breakfast, Brunch, Side Dish, Snack
Cuisine American
Servings 8 servings
Calories 147 kcal

Ingredients
 
 

  • 1 can Crescent Rolls Dough
  • 1 cup egg drop soup (cooled)
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tbsp melted butter

Instructions
 

  • Preheat the oven to 350 °F. Grease a 9x5 inch loaf pan.
  • Roll out one triangle of the crescent roll dough.
  • Spread the cooled egg drop soup over the dough, leaving the edges clear. Sprinkle with Parmesan cheese if desired.
  • Roll up the dough tightly from the long side. Place seam side down in the greased loaf pan. Brush with melted butter. You can also sprinkle with spices, kosher salt, or some crushed nuts and seeds.
  • Bake for 30-40 minutes, until the bread is golden brown. Let cool slightly, then slice and serve.
  • Enjoy with a salad of your choice or as a delicious snack!

Nutrition

Serving: 1servingCalories: 147kcalCarbohydrates: 12gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 17mgSodium: 412mgPotassium: 22mgFiber: 0.4gSugar: 5gVitamin A: 120IUVitamin C: 2mgCalcium: 34mgIron: 1mg
Keyword Egg Drop Soup Bread, egg drop soup leftovers, Savory Bread Recipe