Scrambled Egg Brunch Bread - cooking recipe

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls
4 ounces thinly sliced ham, chopped
4 ounces cream cheese, softened
1/2 cup milk
1 large egg, separated
7 large whole eggs
1/4 teaspoon salt
1/4 teaspoon black pepper (to taste)
2 tablespoons green onions, chopped
1 teaspoon butter
1/2 cup cheddar cheese, shredded

Preparation

Preheat oven to 375.
Lightly grease large baking sheet.
Carefully unroll each tube of crescent dough onto prepared baking sheet, without separating along perforations.
Make sure long sides of each dough retangle are paralllel with short sides of sheet.
Arrange recangles side by side so long sides of dough are touching.
Pinch together seam and perforations to seal, creating 1 big rectangle.
Sprinkle ham lengthwise down center third of rectangle, leaving 1 inch border at both ends.
If dough is getting soft by this point chill in fridge or freezer while following net steps.
Whisk together cream cheese and milk in bowl until smooth.
Add egg yolk to cream cheese mixture (reserve egg white).
Add whole eggs, sald and black pepper to cream cheese mixture and whisk until well combined.
Whisk in bell pepper and green onion.
Melt butter in large nonstick skillet over medium heat.
Pour egg mixture into skillet and cook, stirring until just set, about 5 minutes.
Spoon egg over ham, leaving a 1 inch border at both ends.
Sprinkle with cheese.
With a short side of rectangle toward you, cut horizontal slits in long sides of dough, 1 inch away from filling.
Starting at a short end, fold in alternating strips at an angle over filling.
Pinch short ends of dough to braided strip to seal.
Beat reserved egg white and brush over dough.
Bake until golden about 25 to 28 minutes.