When my dad was a child, my great-grandmother from Denmark cooked a bread very like this. My dad helped me reproduce her recipe using my recollections. This bread has an exterior that is a rich, golden brown and an interior that is moist. Everyone concurs that it tastes great toasted.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (8 ounce) cans refrigerated crescent rolls
- 4 ounces thinly sliced deli ham, chopped
- 4 ounces cream cheese, softened
- ½ cup milk
- 1 egg, separated
- 7 eggs
- ¼ teaspoon salt
- ground black pepper to taste
- ¼ cup chopped red bell pepper
- 2 tablespoons chopped green onion
- 1 teaspoon butter
- ½ cup shredded Cheddar cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle.
- Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion.
- Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese.
- Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough.
- Bake in preheated oven until golden, 25 to 28 minutes.
Nutrition Facts
| Calories | 558 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 293 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 14 g |
| Sodium | 1145 mg |
| Sugars | 7 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I only had one tube of crescent rolls, so just went with it. Cooked bacon first and just sauteed the veggies in the fat with added chopped jalapeno and shallot. Added the egg and cream cheese mix to that till firm. Topped the crescent with diced ham, crumbled cooked bacon, cheese, egg mix , and topped with more cheddar. So good! Will make again! This is great to have in the fridge for hubs to warm up for breakfast!
Family loved it!
I didn’t add anything this time, but I would more onions and perhaps a bit of Tabasco next time.
This is definitely a keeper! So easy and turns out beautifully. Can’t wait to try other ingredients..gonna let my creative mind come up with other versions!
I love it. Making it again for brunch today. Might add a little Worcestershire for a little zing.
Great breakfast for dinner. I used some leftover cubed ham and served it with salsa on the side.
Super yummy! Lots of variation possibilities.
I have made this recipe twice. Everytime it is a huge success and our guests rave about it. I make my own puff pastry from scratch. The scrambled egg mixture is light and fluffy. A deliciousity!!! This recipe is now a favorite.
The entire family loved it! Thanks for a keeper!
This was easy to make and my wife liked it. I swapped Canadian bacon for the ham. The dough did not fit long ways on my baking sheet, so I did it sideways. That worked out. Next time I may do this on some parchment paper and then put it on the baking sheet. Will definitely be making this again.
Nice recipe. After struggling to cut and fold the dough, I realized it would be much easier if I refrigerated the dough until the rest of the components were ready to put together. Gee, guess I’ll just have to make another one tomorrow!
I made one just like the recipe with the addition of some bacon and shallots and without the peppers (I’ve made a ton of breakfast casseroles lately with peppers and my family was kinda tired of them). Amazing. The hit, though, was the one I made with only veggies. I thawed and dried frozen spinach (I would have wilted fresh if I’d had any) and blended that with the egg mixture to cook. I put a very thin layer of cheddar cheese on the pastry dough and spooned the eggs over the top. I sautéed some mushrooms and onions and sprinkled them on the eggs, and I finished with a layer of white sharp cheddar. It. Was. Amazing! The doctors at work at
I made this for my husband and I we loved it but we didn’t add the veggies and replaced the ham with pre-cooked bacon 5/5
It was delicious! I will definitely make it again
Easy to assemble and looks great. I added spinach and diced Roma tomatoes. I was intimidated with the crossing of the crescent dough but it cooked up beautifully. Will make this again soon!
Made the recipe as written and was a huge hit. My whole family loved it. Then I heard suggestions for other flavors from them so they definitely want it again. Thanks for the recipe!
This is a great banana bread a longer cook time would be better
My grand kids proclaimed this to be “very tasty”. I’ll make it again when they aren’t here so I can try it with different vegetables.
love this recipe we make it alot
I halved the recipe as it was for just the two of us. The changes I made were not using onions andI used sausage instead of ham, thinking it would be more flavourful. As some writers suggested, I halved the amount of milk. I found it to be quite dry, as did my husband. He suggested it needed ketchup! Looking really good but I will not make it again.
SO delicious and makes me feel like a fancy chef.