GARDEN VEGETABLE OMELETTE BRAID(PAMPERED CHEF COPYCAT)
Flaky crescent rolls, filled with a veggies make a great breakfast or dinner! Great for weeknight, or splendid for company or a holiday, even great to take to a picnic or potluck! Adapted from Pampered Chef "All the Best". To see how this is made go to http://www.recipezaar.com/bb/viewtopic.zsp?t=247514(look under omelette).
Provided by Sharon123
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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!
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