• 1 tablespoon of margarine or butter
• 1½ cups of Frozen Chopped Broccoli, thawed
• 1½ cups of Premium Wild Rice, cooked
• ¼ cup of chopped Onion
• 1 3-ounce package of Cream Cheese, softened
• 6 Eggs
• ¼ cup of Milk
• ¼ teaspoon of Salt; 1/8 teaspoon of Pepper
• ¾ cup of Ham, cooked and cubed in bite size pieces
• ½ cup of shredded Cheddar Cheese
• 2 8-ounce cans of Refrigerated Crescent Dinner Rolls

Heat oven to 375º. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Prepare wild rice according to package directions. Melt margarine in large nonstick skillet over medium heat. Add broccoli and onion; cook 2 to 3 minutes or until tender, stirring frequently. Beat cream cheese in medium bowl until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in wild rice, ham and Cheddar cheese. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4-inch round opening in center. Lightly press short sides of dough to flatten slightly. Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. Filling will be visible. Bake at 375º for 25 to 30 minutes or until deep golden brown. Makes 8 servings.