Scrambled Egg Brunch Bread

Ingredients:

• 2 tubes (8 oz each) refrigerated crescent rolls
• 4 oz thinly sliced deli ham, julienned
• 4 oz cream cheese, softened
• 1/2 cup milk
• 8 eggs
• 1/4 tsp salt
• dash pepper
• 1/4 cup chopped sweet red pepper
• 2 TB chopped green onion
• 1 tsp butter
• 1/2 cup shredded cheddar cheese
  

Directions:

1. Unroll each tube of crescent dough (do not separate rectangles). Place side by side on a greased baking sheet with long sides touching; seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
2. In a large bowl, beat cream cheese and milk until smooth. Separate one egg; set egg white aside. Add the egg yolk, salt, pepper and remaining eggs to cream cheese mixture; mix well. Stir in red pepper and onions.
3. In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until set. Remove from the heat. Spoon scrambled eggs over ham. Sprinkle with cheese.
4. On each long side of dough, cut 1-inch wide strips to the center to within 1/2-inch of filling. Starting at end, fold alternating strips at an angle across the filling. Pinch ends to seal and tuck under.
5. Beat reserved egg white; brush over dough. Bake at 375* for 25-28 minutes or until golden brown.
6. Yield: 6 servings

When I made this, I used a lot more ham than it called for. Also, this dish reheats wonderfully for leftovers.