• 2 (8 ounce) cans refrigerated crescent rolls
  • 4 ounces thinly sliced deli ham, chopped
  • 4 ounces cream cheese, softened
  • ½ cup milk
  • 1egg, separated
  • 7eggs
  • ¼ teaspoon salt
  • ground black pepper to taste
  • ¼ cup chopped red bell pepper
  • 2 tablespoons chopped green onion
  • 1 teaspoon butter
  • ½ cup shredded Cheddar cheese
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.


  • Step 2

    Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.

  • Step 3

    Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.

  • Step 4

    Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.

  • Step 5

    Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.

  • Step 6

    Bake in preheated oven until golden, 25 to 28 minutes.

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