Directions

1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper. Unroll each tube of crescent dough, place next to each other with the long sides touching on a baking sheet. Seal the seam. (If you can’t find crescent dough sheet, you can use refrigerated crescent rolls. You’ll simply need to seal all the seams and perforations). Arrange the ham lengthwise down the center third of the rectangle.
3. In a large mixing bowl, beat cream cheese and milk. Separate one egg; set the egg white aside. Add the egg yolk and the remaining eggs, salt and pepper to the cream cheese mixture and mix well. Add the green and red peppers as well as the green onion.
4. In a large skillet, melt the butter and add the egg mixture. Cook and stir over medium heat until just set (it should not be runny). Remove from the heat and spoon the scrambled egg mixture over the ham. Sprinkle with cheese.
5. On each side of the dough, using a Pizza Cutter or Paring Knife, cut 1-inch-wide strips to the center within 1/2 inch of the filling. Starting at one end, fold alternating strips at a slight angle across the filling and seal. Pinch the ends to seal and tuck under. Beat the reserved egg white and brush over the dough.
6. Bake for 25-28 minutes or until golden brown.