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) refrigerated Pillsbury™ Grands!™ Butter Flake Crescent Rolls (8 Count) or 1 can (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
1
teaspoon poppy seed
Preparation
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
In medium bowl, beat ham, bell pepper, 6 of the eggs and the pepper with whisk or fork until well mixed.
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.
Meanwhile, unroll dough into 1 long rectangle onto cookie sheet. Press into 16x8-inch rectangle, firmly pressing perforations and seams to seal.
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.
In small bowl, beat remaining egg with whisk or fork; brush evenly onto dough. Sprinkle with poppy seed.
Bake 25 to 30 minutes or until deep golden brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.
