Preheat oven to 350°F. On a foil lined sheet tray add slices of bacon and cook until done. Set aside and chop when cool.
Heat a large non-stick pan over medium heat. Add sausage, bell peppers and onion and canola oil. Cook for about 3-4 minutes or until sausage is crispy and peppers are tender.
Transfer to a plate, wipe down pan and return the pan to heat to cook eggs.
In a large bowl, whisk the eggs, heavy cream, salt and pepper. Pour about 1 tablespoon of canola oil or butter into the pan and heat. Add eggs and cook, stirring frequently for about 2 minutes or just until the eggs begin to set. Set pan aside.
Unroll dough; pat to form 14×10-inch rectangle. Cut dough into four 7×5-inch rectangles. Layer with scrambled eggs, some of the sausage pepper and onion mixture, bacon and cheese. Fold untopped dough over filling, turnover fashion; press edges firmly to seal. Place on sprayed cookie sheet. Brush with melted butter.
Bake in the oven for about 15-20 minutes or until golden. Remove from the oven and brush with additional butter and garnish with fresh chopped parsley.