Country Breakfast Pot Pie

Ingredients

• 8 oz finely-chopped ham cubed cooked
• 3 oz cream cheese cut into small cubes
• 12 oz regular crescent rolls pillsbury® canned
• 8  eggs 
• 1 tablespoon chives fresh chopped
• 20 oz hash browns shredded refrigerated
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 4 oz swiss cheese shredded
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• glass baking pan

Directions

1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat.
2. Spread potatoes in skillet; cook until golden brown on bottom.
3. Drizzle potatoes with 1 tablespoon oil.
4. Cut into quarters; turn sections over. Cook until golden brown.
5. Remove hash browns from skillet; arrange in bottom and around side of casserole.
6. Sprinkle Swiss cheese over potatoes.
7. In bowl, beat eggs. Stir in chives, salt, pepper and ham.
8. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist.
9. Spread over Swiss cheese.
10. Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap.
11. Bake 20 to 25 minutes or until crust is golden brown.