Garden Vegetable Omelette Braid Pampered Chef Copycat

Nutrition

Ingredients

Directions

1. 1

   Preheat oven to 375f

2. 2

   In a bowl , whisk cream cheese and milk

3. 3

   Add the flour and whisk until smooth

4. 4

   Separate 1 egg , reserving egg white

5. 5

   Add the yolk , remaining 7 eggs , dill weed , salt and pepper to cream cheese mixture , whisking until smooth

6. 6

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

7. 7

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

8. 8

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

9. 9

   Remove pan from heat

10. 10

    Set aside until needed.

11. 11

    Unroll the 2 packages of crescent rolls , do not separate

12. 12

    Arrange dough on a cookie sheet with longest sides of rectangles across the width of the cookie sheet

13. 13

    Roll the dough with a rolling pin to seal seams

14. 14

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

15. 15

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

16. 16

    Starting at one end , lift one strip of dough

17. 17

    Twist one turn and lay across the top of the filling

18. 18

    Repeat , alternating strips of dough to form a braid

19. 19

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

20. 20

    Brush top of braid with the remaining lightly beaten egg white

21. 21

    Bake 25-30 minutes or until golden brown

22. 22

    Enjoy !