Garden Vegetable Omelette Braid(Pampered Chef Copycat)

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   ["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!"]

* Per serving · 4 servings · Values may vary.