Denver Omelet Bundtwich

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 30 to 33 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, 40 to 50 minutes.

Line 18x13-inch sheet pan with cooking parchment paper. With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from top and bottom halves, leaving about 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on pan.

Use decorative side for top of Bundtwich. Place cheese in decorative side of bread ring and ham on other side of bread ring. Bake 8 to 12 minutes or until cheese is melted and rings are hot.

Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat; add onions, bell pepper and salt. Cook 4 to 6 minutes, stirring frequently, until vegetables are tender.

Pour eggs into skillet. Cook 1 to 2 minutes or until firm but still moist, stirring occasionally from outside edge to center, allowing uncooked egg to flow to bottom of skillet. Spread evenly over ham on bread ring.

Carefully replace decorative side of bread ring; lightly press. With serrated bread knife, cut into 8 wedges to serve.