4 large eggs
1 tablespoon milk
Salt and pepper to taste
1 (8 oz) can refrigerated crescent rolls
3 slices Jones Dairy Farm Ham, diced
1/2 cup Cheddar cheese, shredded
2 green onions, thinly sliced
Heat oven to 375°F. Line baking sheet with parchment paper.
Beat eggs together with milk, salt and pepper. Heat skillet over medium heat; spray with nonstick cooking spray.
Add eggs and cook, stirring to scramble, until just set.
Roll crescent roll dough out onto prepared parchment paper. Pinch edges together. Spread eggs along center of dough lengthwise.
Top with ham, cheese and green onions. Use a pizza cutter or sharp knife to cut slits on each side of the filling, about 1 inch wide.
Tuck the top and bottom over the filling, then bring in the side pieces,alternating sides and overlapping the pieces.
Bake for 15-20 minutes, or until the top is golden brown. Cut into slices to serve.