2 8-ounce packages refrigerated crescent roll dough
2 cups shredded Gruyère cheese
4 slices ham
8 large eggs, lightly beaten
2 large scallions, chopped
1/2 teaspoon salt
2 teaspoons unsalted butter
1/4 cup chopped fresh parsley
Heat oven to 375 degrees F. Line a sheet pan with parchment paper. Without separating the scored triangles of dough, unroll the contents of one package of crescent dough on the pan, to form a rectangle.
Remove the dough from the second package and separate the triangles of dough. Position the triangles along both sides of the dough rectangle, aligning the short edges of the triangles along the vertical border of the rectangle evenly on both sides. Press lightly along the edge to seal triangles to the rectangle. Cover the center rectangle with shredded cheese and sliced ham.
Whisk the eggs, reserving a tablespoon of the egg. Whisk in scallions and salt. In a large sauté pan, warm the butter and scramble the eggs over medium heat, just until soft and slightly runny.
Cover the cheese with the scrambled eggs and parsley, then fold the dough triangles together over the filling, pinching opposing triangles together to seal. Brush the top with reserved egg. Bake for 20 – 25 minutes, until pastry is puffed and deeply golden. Serve hot.
Tips: This hearty dish makes for a festive brunch or breakfast, with a platter of fresh seasonal fruit and a simple green salad. Substitute smoked turkey for the ham or, for vegetarians, leave out the meat and add chopped steamed broccoli or asparagus.