Scrambled Egg Brunch Bread
|Refrigerated crescent rolls||16 Ounce (2 Tubes ,8 Ounces Each)|
|Thinly sliced ham||4 Ounce, julienned|
|Cream cheese||4 Ounce, softened|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper||1⁄4 Cup (4 tbs)|
|Chopped green onion||2 Tablespoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Unroll each tube of crescent dough (do not separate rectangles).
Place side by side on a greased baking sheet with long sides touching; seal seams and perforations.
Arrange ham lengthwise down center third of rectangle.
In a mixing bowl, beat cream cheese and milk.
Separate one egg; set egg white aside.
Add the egg yolk, remaining eggs, salt and pepper to cream cheese mixture; mix well.
Add red pepper and onion.
In a large skillet, melt butter; add egg mixture.
Cook and stir over medium heat just until set.
Remove from the heat.
Spoon scrambled eggs over ham.
Sprinkle with cheese.
On each long side of dough, cut l-in.-wide strips to the center to 'within 1/2 in of filling.
Starting at one end, fold al-ternating strips at an angle across filling.
Pinch ends to seal and tuck under.
Beat reserved egg white; brush over dough.
Bake at 375° for 25-28 minutes or until golden brown.