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1/2
of a 17-1/4 oz. pkg. frozen puff pastry (1 sheet)
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8
eggs or 4 eggs plus 1 cup refrigerated or frozen egg product, thawed
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1/2
cup milk
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1/4
teaspoon salt
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1/4
teaspoon pepper
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1
tablespoon margarine or butter
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1/2
of an 8-oz. tub cream cheese with chives and onion
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2
teaspoons snipped fresh dill or 1/2 tsp. dried dillweed
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3
ounces thinly sliced smoked salmon (lox-style), smoked turkey, or ham
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1/3
cup shredded mozzarella cheese
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1
slightly beaten egg
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1
tablespoon water
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1
recipe Puff Pastry Cutouts (see below, optional)
1. Thaw puff pastry according to package directions. Lightly grease baking sheet; set aside.
2. In medium bowl beat together 8 eggs or eggs plus egg product, milk, salt, and pepper. In large skillet melt margarine over medium heat; pour in egg mixture. Cook without stirring until mixture begins to set on bottom and around edge. Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking about 2 minutes or until eggs are just set. Remove from heat. Dot with cream cheese; sprinkle with dill. Gently stir until combined.
3. Unfold pastry on a lightly floured surface; roll into a 17x12-inch rectangle. Place on prepared baking sheet (short sides may extend over sides of sheet). Arrange the smoked salmon crosswise down the center one-third of pastry to within 1 inch of top and bottom edges. Spoon scrambled eggs over salmon. Sprinkle with mozzarella. Combine the 1 egg and water; brush edges of pastry with egg mixture.
4. Fold a short side of pastry over filling. Fold remaining short side over top; seal. Seal ends well and brush top of pastry with egg mixture.
5. If desired, randomly place or create a design with 10 to 12 cutouts on unbaked, filled pastry. Brush with egg mixture.
6. Bake in a 375 degree F oven about 25 minutes or until pastry is golden brown and filling is heated through. Makes 6 servings.
- Make Ahead Tip Prepare Puff Pastry Cutouts; cool completely. Pack in an airtight freezer container between layers of waxed paper. Seal, label, and freeze up to 2 weeks.
- Servings Per Recipe 6,
- Calories 417,
- Protein (gm) 17,
- Carbohydrate (gm) 18,
- Fat, total (gm) 30,
- Cholesterol (mg) 347,
- Saturated fat (gm) 7,
- Vitamin A (RE) 237,
- Sodium (mg) 580,
- Calcium (DV %) 101,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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