Garden Vegetable Omelette Braid(Pampered Chef Copycat)

Recipe by Sharon123
READY IN: 45mins




  • 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!