Breakfast Strudel

From Cuisine At Home

1 box (1lb) puff pastry dough
2 Tbsp unsalted butter
1 C frozen cubed hash brown potatoes
1 C red or green bell peppers, seeded, diced
1/2 C onion, diced
1 C smoked ham, diced
11 eggs
2 Tbsp minced fresh chives
4oz cream cheese, softened
2 Tbsp orange juice
1 egg
1 Tbsp water
2 Tbsp Parmesan cheese, shredded

Preheat oven to 400. Thaw pastry according to package directions, about 30 minutes.
Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and saute 5 minutes. Stir in bell pepper and onion; saute 3 minutes, then add ham.
Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry.
Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12x10", then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry*, fill with half the egg mixture, and braid**. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets.
Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing.

*cut off top corners. notch bottom to create end flaps. spoon half the egg mixture down the center; cut strips on both sides at a 45 degree angle.
**fold up the flaps on both ends, then braid the strips across the filling.