Garden Vegetable Omelette Braid(Pampered Chef Copycat)

Ingredients

• 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 onion or green onion
• 1 tablespoon butter or margarine
• 1/2 cup shredded cheddar cheese

Directions

1. 1

   Preheat oven to 375*F.

2. 2

   In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.

3. 3

   Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.

4. 4

   Add asparagus, bell pepper, and onion to the bowl, mix well.

5. 5

   Melt the butter or margarine in a 12" skillet over medium heat.

6. 6

   Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.

7. 7

   Remove pan from heat. Set aside.

8. 8

   Unroll the 2 packages of crescent rolls, do not separate.

9. 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. 10

    Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.

11. 11

    Using an ice cream scooper, scoop filling evenly over center of dough.

12. 12

    Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.

13. 13

    Repeat, alternating strips of dough to form a braid.

14. 14

    Fold the bottom edges of the dough up at the ends of braid.

15. 15

    Brush top of braid with the remaining lightly beaten egg white.

16. 16

    Bake 25-30 minutes or until golden brown. Enjoy!