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Ingredients:
- 2 packages refrigerated crescent rolls,
- 4 ounces cream cheese, softened,
- 1/4 cup milk,
- 1 tablespoon all-purpose flour,
- 8 eggs divided,
- 1 teaspoon dill weed,
- 1/4 teaspoon salt,
- black pepper to taste,
- 1/4 pound fresh asparagus spears, cut into 1-inch pieces (approximately 3/4 cup),
- 1/2 cup diced red bell pepper,
- 1/3 cup finely -hopped onion,
- 1 tablespoon butter or margarine,
- 1/2 cup shredded cheddar cheese.
Preparation:
- Preheat oven to 375 degrees F.
- Unroll 2 (8-ounce) packages refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on large round baking (pizza) stone with wide ends 4 inches from edge of baking stone (points will extend off the edge of the baking stone). Roll wide ends of dough toward center to create a 5-inch opening and sealing dough together.
- In a large bowl, whisk cream cheese, milk, and flour together until smooth.
- Separate 1 egg; reserving egg white. Add the yolk from the reserved egg, remaining 7 whole eggs, dill weed, salt, and black pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper, and onion; mix well.
- Melt butter in a 12-inch skillet over medium heat. Add egg/cream cheese mixture; cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat.
- Scoop egg mixture evenly over dough in a continuous circle. Sprinkle with shredded cheddar cheese. Bring points of triangles up over filling and tuck under dough at center to form a ring (filling will show between dough wedges). Brush with remaining lightly beaten egg white.
- Bake 25 to 30 minutes or until dough is a golden brown. Remove from oven and serve immediately.
Good appetite!
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