Ingredients:1 Tbsp butter
1 1/2 cups frozen chopped broccoli
1/4 cup chopped onion
3oz cream cheese
6 eggs
1/4 cup milk
1/4 tsp salt
1/8 tsp pepper
3/4 cup cubed cooked ham
1/2 cup shredded cheddar cheese
2 cans (8 oz each) crescent dinner rolls
Heat oven to 375 degrees. In 10-inch nonstick skillet, melt butter over medium heat. Add broccoli and onion; cook 2 to 3 minutes, stirring frequently, until tender.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in eggs, milk, salt and pepper until well combined. Add egg mixture to vegetables in skillet; cook over medium heat, stirring occasionally. When eggs are set but still moist, stir in ham and cheese.
Unroll cans of the dough; separate into 16 triangles. Arrange triangles on large round stone with short side of the triangles toward the center of the circle, overlapping into wreath shape and leaving a 4 inch hole in center.
Spoon egg mixture onto widest part of dough.
Pull end points of triangles over filling and tuck under dough in center to form ring - some filling may be visible.
Bake 25 to 30 minutes or until deep golden brown. Serve warm.
My suggestion: add more ham and also sprinkle some cheese on the top after you remove it from the oven
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