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Garden Vegetable Omelette Braid

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Ingredients

Adjust Servings:
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
1/4 lb fresh asparagus spear, cut into 1-inch pieces (about 3/4 cup)
1/2 cup diced red bell pepper
1/3 cup chopped red onions or 1/3 cup green onion
1 tablespoon butter or 1 tablespoon margarine
1/2 cup shredded cheddar cheese

Nutritional information

352.7
Calories
156 g
Calories From Fat
17.4 g
Total Fat
7.8 g
Saturated Fat
242.3 mg
Cholesterol
512.9 mg
Sodium
33.4 g
Carbs
2.7 g
Dietary Fiber
4 g
Sugars
15.2 g
Protein
168g
Serving Size

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Garden Vegetable Omelette Braid

Features:
    Cuisine:

    I just made this for breakfast and it was amazing!! We are not veggie fans so used cooked bacon and ham. I also subbed veleeta for the cheese and savory garlic cooking cream cheese for the cream cheese. It added alot of flavor. Recommended to anyone!!!

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Garden Vegetable Omelette Braid(Pampered Chef Copycat), Flaky crescent rolls, filled with a veggies make a great breakfast or dinner! Great for weeknight, or splendid for company or a holiday, even great to take to a picnic or potluck! Adapted from Pampered Chef All the Best To see how this is made go to recipezaar com/bb/viewtopic zsp?t=247514(look under omelette) , I just made this for breakfast and it was amazing!! We are not veggie fans so used cooked bacon and ham I also subbed veleeta for the cheese and savory garlic cooking cream cheese for the cream cheese It added alot of flavor Recommended to anyone!!!, I just made this for breakfast and it was amazing!! We are not veggie fans so used cooked bacon and ham I also subbed veleeta for the cheese and savory garlic cooking cream cheese for the cream cheese It added alot of flavor Recommended to anyone!!!


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    Steps

    1
    Done

    Preheat Oven to 375*f.

    2
    Done

    in a Bowl, Whisk Cream Cheese and Milk. Add the Flour and Whisk Until Smooth.

    3
    Done

    Separate 1 Egg, Reserving Egg White. Add the Yolk, Remaining 7 Eggs, Dill Weed, Salt and Pepper to Cream Cheese Mixture, Whisking Until Smooth.

    4
    Done

    Add Asparagus, Bell Pepper, and Onion to the Bowl, Mix Well.

    5
    Done

    Melt the Butter or Margarine in a 12" Skillet Over Medium Heat.

    6
    Done

    Add the Egg Mixture and Cook, Stirring Occasionally, 4-6 Minutes or Until Eggs Are Set but Still Moist.

    7
    Done

    Remove Pan from Heat. Set Aside.

    8
    Done

    Unroll the 2 Packages of Crescent Rolls, Do not Separate.

    9
    Done

    Arrange 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.

    10
    Done

    Startin on Longest Sides of Cookie Sheet, Cut Sides of Dough Into Eight Strips, About 1 1/2" Wide and 3" Long.

    11
    Done

    Using an Ice Cream Scooper, Scoop Filling Evenly Over Center of Dough.

    12
    Done

    Starting at One End, Lift One Strip of Dough; Twist One Turn and Lay Across the Top of the Filling.

    13
    Done

    Repeat, Alternating Strips of Dough to Form a Braid.

    14
    Done

    Fold the Bottom Edges of the Dough Up at the Ends of Braid.

    15
    Done

    Brush Top of Braid With the Remaining Lightly Beaten Egg White.

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    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

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