Ingredients:
- 2 cans refrigerated crescent rolls
- 4 oz. thinly sliced deli ham, chopped
- 4 oz. cream cheese, softened
- ½ cup milk
- 1 egg, separated
- 7 eggs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- ¼ cup chopped red bell pepper
- 2 Tbsp. chopped green onion
- 2 Tbsp. butter
- 1 cup shredded Swiss cheese
Directions:
- Preheat oven to 375 F. Lightly grease a baking sheet. Unroll each tube of crescent dough, but do not separate rectangles. Place side by side on a prepared baking sheet with long sides touching; press and seal seams and perforations.
- Arrange ham lengthwise down the center third of the rectangle. Beat cream cheese and milk in a bowl.
- Separate one egg, placing egg white aside. Stir egg yolk and the remaining 7 eggs, salt and pepper into cream cheese mixture; fold in red pepper and onion.
- 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 cheese.
- Cut 1-inch-wide strips toward 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.
- Bake until golden, 25 to 28 minutes.
