Heat oven to 375 degrees.
Line a cookie sheet with a Silpat or parchment paper.
In a large skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once.
Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
In a medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with a whisk until well mixed.
Stir in bell pepper.
Pour egg mixture into skillet.
Cook 5 to 6 minutes or until eggs are scrambled and thickened throughout but still moist.
Unroll dough; separate into 8 triangles.
On lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in a star shape and leaving 4 inch round circle open in center.
Crescent dough points may hang over edge of cookie sheet.
Press overlapping dough to flatten.
Place bacon on each of the triangles.
Sprinkle 1/3 cup of the cheese into widest part of the dough.
Spoon eggs over the cheese.
Sprinkle with 1/3 cup of the cheese.
Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible).
Carefully brush dough with remaining 1 tbsp milk; sprinkle with remaining 1/3 cup of cheese.
Bake 20-25 minutes or until deep golden brown.
Cool slightly, cut into slices and serve with salsa.