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1
Unroll each tube of crescent dough (DO NOT SEPARATE RECTANGLES).
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2
Place side by side on a baking sheet with the long sides touching; seal the perforations to make one larger rectangle.
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3
Arrange ham lengthwise down the center of dough.
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4
In a mixing bowl, beat together cream cheese and milk.
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5
Separate one egg and set egg white aside.
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6
Add the egg yolk, remaining 7 eggs, salt and pepper to cream cheese mixture.
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7
Add red pepper and green onion.
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8
In a large skillet, melt butter; add egg mixture.
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9
Cook and stir over medium heat just until egg mixture is set.
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10
Remove from the heat; spoon scrambled egg mixture over ham; sprinkle with cheese.
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11
On each side of the scrambled eggs and ham, cut 1 inch wide strips down the length of the dough coming to within a 1/2 inch of the ham/egg mixture but no closer.
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12
Starting at one end, fold one strip across ham/egg mixture.
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13
Take the strip across from the first strip you folded over and lay at an angle across the first strip.
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14
Keep repeating to the other end until ham/egg mixture is enclosed with dough.
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15
You are basically braiding the dough like you would with long hair.
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16
One strip over the other at an angle.
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17
Pinch each end together to seal and tuck underneath.
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18
Beat reserved egg white and brush over dough.
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19
Bake at 375F for 25 to 28 minutes or until golden brown.
