Yummy Dinner

This is so delicious, you have got to try it! I made this for dinner last night and it was so flavorful and filling. I used some leftover ham I had frozen from Easter (brown sugar ham), and the flavor was perfect with the salty cheese and egg mixture. Of course there are probably 100 varieties of this recipe, but try this one first. Once you master the "ring" technique, you could make anything you want. I am thinking about a seafood/pesto variation for my next one. Also, this is very kid friendly and could me made to fit their food preferences (cheeseburger variation, taco filling, etc)

Enjoy!

INGREDIENTS

1	tablespoon margarine or butter
1 1/2	cups Green Giant® frozen chopped broccoli, thawed
1/4	cup chopped onion
1	package (3 oz) cream cheese, softened
6	eggs
1/4	cup milk
1/4	teaspoon salt
1/8	teaspoon pepper
3/4	cup diced cooked ham (4 oz)
1/2	cup shredded Cheddar cheese (2 oz)
2	cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

DIRECTIONS

	Heat oven to 375°F. Spray large cookie sheet or 14-inch pizza pan with cooking spray. In 12-inch nonstick skillet, melt margarine over medium heat. Add broccoli and onion; cook 2 to 3 minutes, stirring frequently, until tender.
	In medium bowl, beat cream cheese until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in ham and Cheddar cheese.
	Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4-inch round opening in center. Lightly press short sides of dough to flatten slightly.
	Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
	Bake 25 to 30 minutes or until deep golden brown.