Garden Vegetable Omelette Braid(pampered Chef Copycat)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 4 ounces cream cheese, softened
• 1/4 cup milk
• 1 tablespoon all-purpose flour
• 8 eggs, divided
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 lb fresh asparagus spear, cut into 1-inch pieces (about 3/4 cup)
• 1/2 cup diced red bell pepper
• 1/3 cup chopped red onions or 1/3 cup green onion
• 1 tablespoon butter or 1 tablespoon margarine
• 1/2 cup shredded cheddar cheese

Recipe

• 1 preheat oven to 375*f.
• 2 in a bowl, whisk cream cheese and milk. add the flour and whisk until smooth.
• 3 separate 1 egg, reserving egg . add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
• 4 add asparagus, bell pepper, and onion to the bowl, mix well.
• 5 melt the butter or margarine in a 12" skillet over medium heat.
• 6 add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
• 7 remove pan from heat. set aside.
• 8 unroll the 2 packages of crescent rolls, do not separate.
• 9 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.
• 10 startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
• 11 using an ice cream scooper, scoop filling evenly over center of dough.
• 12 starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
• 13 repeat, alternating strips of dough to form a braid.
• 14 fold the bottom edges of the dough up at the ends of braid.
• 15 brush top of braid with the remaining lightly beaten egg .
• 16 bake 25-30 minutes or until golden brown. enjoy!