LAKES OF PEPPERIDGE RECIPES

Steps:

• Heat oven to 375°F.
• Melt butter in 3-quart saucepan until sizzling. Add stuffing and poultry seasoning; toss to coat. Reserve 1/2 cup buttered stuffing mix for topping. Add broccoli, corn, eggs, onion, salt and pepper to stuffing in saucepan; mix well.
• Spoon mixture into ungreased 2-quart casserole; sprinkle with reserved stuffing mix.
• Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean. Let stand 5 minutes before serving.

Steps:

• Whisk 3 eggs, salt and pepper together in bowl.
• Melt butter in 10-inch nonstick skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet. Cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. Remove pan from heat; stir in parsley. Remove eggs to large plate. Cover; refrigerate until cool.
• Unfold puff pastry on lightly floured surface. Beat remaining egg with fork in bowl; brush egg over pastry. Refrigerate remaining beaten egg.
• Place scrambled eggs onto lower half of pastry, 1/2 inch from edges. Top with spinach leaves, cheese slices and ham slices.
• Fold top half of pastry over filling; press down firmly on edges. Crimp edges with fork to seal. Place filled pastry onto ungreased baking sheet. Cover with plastic food wrap; refrigerate 15 minutes.
• Heat oven to 400°F.
• Brush top of pastry lightly with reserved beaten egg. Bake 25-30 minutes or until golden brown. Cool 5 minutes before cutting and serving.