Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 2
Separate crescent rolls and arrange them on the parchment paper in a circle with the short sides of triangles forming a 4-inch circle; overlap the edges of the pieces. Press dough where it overlaps to flatten.
Step 3
Whisk eggs milk garlic powder onion powder cumin and cayenne pepper together in a bowl.
Step 4
Melt butter on medium low heat in a nonstick pan. Add chopped red peppers and jalapeno peppers. Cook and stir until tender about 5 minutes. Pour in eggs. Gently scramble pushing and lifting eggs until just set about 3 minutes. Remove from heat.
Step 5
Heat vegetable oil on medium heat in a nonstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated through and beginning to brown 8 to 10 minutes.
Step 6
Spoon corned beef hash around the crescent roll ring. Top with 1/2 cup shredded cheese and scrambled eggs. Sprinkle with remaining 1/2 cup shredded cheese.
Step 7
Pull the points of each triangle over the hash eggs and cheese and carefully tuck under the center to form a ring. Some areas will have exposed filling.
Step 8
Bake in preheated oven until browned about 20 to 25 minutes.
Step 9
Let cool 3 minutes before serving. Serve with salsa.