Crescent Egg, ham & Cheese Roll

1 Pillsbury Crescent seamless dough sheet
6 Eggs
3/4 cup Cheddar cheese
2 slices American cheese chopped
2 -2oz slices Wegmans Brown sugar ham chopped

Do not take the dough out of the fridge until ready to make the roll - warm dough is very difficult to handle.
Make sure the eggs are completely cooled and the cheese is very cold.
Egg beaters or egg whites may be substituted for all or part of the eggs.
Other ingredients may be added like sautéed mushrooms, onion, spinach etc. use your imagination.
Works great for a buffet
If making more then one roll - make each roll individually so the dough doesn't get gooey and stretch and tear. 2 rolls will fit on one 1/2 sheet pan.

-Beat eggs and cook (scrambled) until just set but very wet. Set aside to cool completely.
-Once eggs are completely cooled-
-Unroll dough sheet and gently stretch to about an inch bigger.
-sprinkle with cold cheese, and ham leaving about an inch on the long sides.
-Spoon eggs evenly over the other ingredients.
-Fold over one long edge on to the ingredients and roll up until the ending seam is on the bottom.
-Immediately lift carefully to parchment lined 1/2 sheet or jelly roll pan.
-gently slice vent holes (about 6) in the top of the roll
-Brush with Egg beaters mixed with 1 TBSP water
Bake in 350 degree oven approximately 20-25 min until golden brown.
-Slice into 8 servings with searated knife.

Serving Size: 8