Egg and Ham Crescent Rolls

Preheat the oven to its highest temperature setting, which is 375 degrees Fahrenheit. Next, lightly coat a baking sheet with a thin layer of cooking spray.

Take each can of crescent roll dough and unroll it, but do not separate the individual rectangles. Arrange them side by side on the prepared baking sheet with their long edges touching each other; press and seal any seams or perforations that form.

Place slices of ham lengthwise down the center third of each rectangle. In a separate bowl, mix together softened cream cheese and milk until well combined. Crack one egg into the bowl and set the egg white aside, reserving it for later use.

Add the remaining eggs, salt, and pepper to the bowl with the cream cheese mixture. Stir until smooth and then fold in diced red pepper and onion.

In a large skillet, melt butter over medium heat. Once melted, pour the egg mixture into the skillet and cook until just set, about 5 minutes. Remove from heat and use a spatula to spoon the egg mixture over the ham; sprinkle with shredded Cheddar cheese.

Using a sharp knife, cut 1-inch-wide strips along the center of each long side of the dough, leaving a 1/2-inch border around the filling. Starting at one end, fold the strips in an alternating pattern across the filling; press the ends together to seal and tuck them under. Use the reserved egg white to brush over the dough.

Place the baking sheet in the preheated oven and bake until golden brown, taking about 25 to 28 minutes.