Amy Flanigan


  • 4 large eggs
  • 1/4 cup half-n-half
  • 1/4 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 8-ounce tube refrigerated seamless crescent roll dough sheet
  • 3-4 teaspoons Arizona Gunslinger Smokin' Hot Honey Mustard BBQ sauce
  • 8 slices thin deli ham
  • 1 cup shredded cheddar cheese or Mexican blend
  • chopped fresh parsley, for garnish


  • Preheat oven to 375 degrees F.   Line a large baking sheet with parchment paper.
  • In a medium mixing bowl,   aggressively whisk together the eggs,   half-n-half, and salt until the mixture is uniform in color and texture,   and is light and foamy,   without any separate streaks of yolk or whites.   Melt the butter in a small nonstick pan over medium heat.   Add the eggs and cook until scrambled.
  • Unroll the dough sheet onto the prepared baking sheet.   Cut 10 slits (on each of the long sides) about two-thirds of the way in,  leaving the center one-third uncut.
  • Spread the Smokin' hot honey mustard BBQ sauce along the center of the dough.   Top with the ham,  scrambled eggs, and cheese.   Crisscross the dough strips over the filling so that you get a braided pattern,  making sure the filling is secure and the dough adheres to each other.
  • Bake for 20-23 minutes until golden brown (tent with foil after 18 minutes if it’s getting too brown.)   Remove from the oven and sprinkle with the parsley.
  • Let rest for 5 minutes, then serve immediately.