Ingredients
1
package (8 oz) cubed ham (about
1 1/3 cups)
1/3
cup chopped red bell pepper
7
eggs
1/8
teaspoon black pepper
1
tablespoon butter
1/2
cup chive cream cheese spread
(from 7.5-oz container)
1
can (12 oz) Pillsbury™ Grands!™
Big & Buttery refrigerated crescent dinner rolls or 1 can (12 oz)
Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
1
cup shredded Colby-Monterey
Jack cheese blend (4 oz)
1
teaspoon poppy seed
·
1
Heat oven to 350°F. Line large cookie sheet
with cooking parchment paper.
·
2
In medium bowl, beat ham, bell pepper, 6 of
the eggs and the pepper with whisk or fork until well mixed.
·
3
In 10-inch nonstick skillet, melt butter over
medium-high heat. Pour egg mixture in skillet; cook over medium-high heat 2 to
3 minutes or until eggs are thoroughly cooked but still moist. Stir in cream
cheese. Cook 1 to 2 minutes longer, stirring occasionally, until cheese is
melted.
·
4
Meanwhile, unroll dough into 1 long rectangle
onto cookie sheet. Press into 16x8-inch rectangle, firmly pressing perforations
and seams to seal.
·
5
Spoon egg mixture in 4-inch wide strip
lengthwise down center of rectangle. Sprinkle with shredded cheese. With sharp
knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2
inch of egg mixture. Fold strips of dough up over egg mixture to meet in
center; pinch to seal.
·
6
In small bowl, beat remaining egg with whisk
or fork; brush evenly onto dough. Sprinkle with poppy seed.
·
7
Bake 25 to 30 minutes or until deep golden
brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.
