4 ounces cream cheese, softened
1/4 cup milk
1 tablespoon all-purpose flour
8 eggs, divided
1 teaspoon Dill
1/4 teaspoon salt
1/4 pound fresh asparagus spears, cut into 1-inch pieces (3/4 cup)
1/2 cup diced red bell pepper
1/3 cup chopped onion
1 Tablespoon butter or margarine
1/2 cup (2 ounces) shredded cheddar cheese
2 packages refrigerated crescent rolls
1) Preheat oven to 375∘F. In bowl, whisk cream cheese and milk; add flour and whisk until smooth. separate 1 egg; reserve egg white. Add the yolk, remaining 7 eggs, dill mix, salt and black pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper and onion to bowl; mix well.
2) Melt butter in 12 in. skillet over medium heat. Add egg mixture; cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat.
3) Unroll crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, ina circle on round pan (pizza stones work great) with wide ends 4 inches from edge of pan. (Points will extend off the edge of the pan.) Roll wide ends of dough toward center to create a 5-inch opening. Scoop filling evenly over dough in a continuous circle; sprinkle with cheese.
4) Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Brush with remaining lightly beaten egg white. Bake 25-30 minutes or until golden brown.
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