Recipe by Sharon123
Flaky crescent rolls, filled with a veggies make a great breakfast or dinner! Great for weeknight, or splendid for company or a holiday, even great to take to a picnic or potluck! Adapted from Pampered Chef "All the Best". To see how this is made go to http://www.recipezaar.com/bb/viewtopic.zsp?t=247514(look under omelette).
Top Review by kittycatmom
Oh we loved this Sharon! When I picked up cresent rolls I didn't notice until I was home that I had garlic butter crescents! Oops! To my surprise, the garlic butter added a delicious flavor to the dish. The directions are easy to follow and the presentation is just beautiful! Made for KK Mini Cookathon!
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 4 ounces cream cheese, softened
- 1⁄4 cup milk
- 1 tablespoon all-purpose flour
- 8 eggs, divided
- 1⁄2 teaspoon dill weed
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄4 lb fresh asparagus spear, cut into 1-inch pieces (about 3/4 cup)
- 1⁄2 cup diced red bell pepper
- 1⁄3 cup chopped red onions or 1⁄3 cup green onion
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup shredded cheddar cheese
Directions See How It's Made
- Preheat oven to 375*F.
- In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
- Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
- Add asparagus, bell pepper, and onion to the bowl, mix well.
- Melt the butter or margarine in a 12" skillet over medium heat.
- Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
- Remove pan from heat. Set aside.
- Unroll the 2 packages of crescent rolls, do not separate.
- Arrange dough on a cookie sheet with longest sides of rectangles across the width of the cookie sheet. Roll the dough with a rolling pin(or round drinking glass) to seal seams.
- Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
- Using an ice cream scooper, scoop filling evenly over center of dough.
- Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
- Repeat, alternating strips of dough to form a braid.
- Fold the bottom edges of the dough up at the ends of braid.
- Brush top of braid with the remaining lightly beaten egg white.
- Bake 25-30 minutes or until golden brown. Enjoy!