Denver Omelette Crescent Squares

For a new twist on a classic breakfast dish, bake a Denver omelette between layers of crescent roll dough. This double-crusted bake can be served in small squares as part of a brunch, or in larger squares for a satisfying breakfast.

Makes either 16 small squares, or 4 breakfast-sized servings Active time: 15 minutes Total time: 45 minutes

• 1 tube Pillsbury® Original Crescent Rolls
• 1/2 bell pepper, chopped into small pieces
• 1/2 small onion, diced
• 2 tablespoons milk
• 1/3 cup chopped cooked ham
• 4 eggs
• 1/3 cup shredded cheddar cheese
• salt and pepper, to taste

1. Preheat oven to 375 degrees. Generously grease a 9-inch square baking pan.
2. Unroll the crescent rolls dough to form one large perforated rectangle. Break the rectangle in half, so that you have two mostly square perforated pieces. Using your fingers, gently erase the perforations on each square, by molding them into the dough.
3. Place one of the squares in the prepared pan, and gently stretch it to fit perfectly. Now, set the pan to the side for the moment.
4. In a large skillet, melt the butter over low heat. Once melted, increase the heat to medium; add the onion and bell pepper, and cook until softened, about 5 minutes. Stir in the ham and cook for 3 more minutes. Remove from heat. Set to the side for a moment.
5. In a large bowl, beat the eggs and milk. Stir in the cheese, and the ham and pepper mixture.
6. Pour the mixture on top of the bottom crust in the baking sheet. Top with the second piece of dough.
7. Bake in the preheated oven for 20 to 25 minutes, or until the top is deep brown and puffy. Let cool for 10 minutes before serving warm.