Pampered Chef Garden Vegetable Omlette Ring or Braid
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
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 Broccoli (about 3/4 cup) 1/2 cup diced red bell pepper 1/3 cup chopped red onions or 1/3 cup green onion 1/3 cup chopped mushrooms1/2 cup shredded cheddar cheese
1 Preheat oven to 375*F.
2In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
3Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
4Add asparagus, bell pepper, and onion to the bowl, mix well.
5Melt the butter or margarine in a 12" skillet over medium heat.
6Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
7Remove pan from heat. Set aside.
8Unroll the 2 packages of crescent rolls, do not separate.
9Arrange 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.
10Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
11Using an ice cream scooper, scoop filling evenly over center of dough.
12Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
13Repeat, alternating strips of dough to form a braid.
14Fold the bottom edges of the dough up at the ends of braid.
15Brush top of braid with the remaining lightly beaten egg white.
16Bake 25-30 minutes or until golden brown. Enjoy!
Serving Size: 8 servings
2In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
3Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
4Add asparagus, bell pepper, and onion to the bowl, mix well.
5Melt the butter or margarine in a 12" skillet over medium heat.
6Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
7Remove pan from heat. Set aside.
8Unroll the 2 packages of crescent rolls, do not separate.
9Arrange 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.
10Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
11Using an ice cream scooper, scoop filling evenly over center of dough.
12Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
13Repeat, alternating strips of dough to form a braid.
14Fold the bottom edges of the dough up at the ends of braid.
15Brush top of braid with the remaining lightly beaten egg white.
16Bake 25-30 minutes or until golden brown. Enjoy!
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 319.8
- Total Fat: 16.9 g
- Cholesterol: 198.7 mg
- Sodium: 618.0 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 2.4 g
- Protein: 14.1 g
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