-
1
Preheat oven to 375.
-
2
Lightly grease large baking sheet.
-
3
Carefully unroll each tube of crescent dough onto prepared baking sheet, without separating along perforations.
-
4
Make sure long sides of each dough retangle are paralllel with short sides of sheet.
-
5
Arrange recangles side by side so long sides of dough are touching.
-
6
Pinch together seam and perforations to seal, creating 1 big rectangle.
-
7
Sprinkle ham lengthwise down center third of rectangle, leaving 1 inch border at both ends.
-
8
If dough is getting soft by this point chill in fridge or freezer while following net steps.
-
9
Whisk together cream cheese and milk in bowl until smooth.
-
10
Add egg yolk to cream cheese mixture (reserve egg white).
-
11
Add whole eggs, sald and black pepper to cream cheese mixture and whisk until well combined.
-
12
Whisk in bell pepper and green onion.
-
13
Melt butter in large nonstick skillet over medium heat.
-
14
Pour egg mixture into skillet and cook, stirring until just set, about 5 minutes.
-
15
Spoon egg over ham, leaving a 1 inch border at both ends.
-
16
Sprinkle with cheese.
-
17
With a short side of rectangle toward you, cut horizontal slits in long sides of dough, 1 inch away from filling.
-
18
Starting at a short end, fold in alternating strips at an angle over filling.
-
19
Pinch short ends of dough to braided strip to seal.
-
20
Beat reserved egg white and brush over dough.
-
21
Bake until golden about 25 to 28 minutes.
