Garden Vegetable Omelette Braid(Pampered Chef Copycat) - cooking recipe

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 onions or 1/3 cup green onion
1 tablespoon butter or 1 tablespoon margarine
1/2 cup shredded cheddar cheese

Preparation

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!