Step 1:
In a medium skillet over medium-high heat, melt 1 tbsp (15 mL) butter. Cook red pepper, onion, and garlic until fragrant. Stir in turkey, spinach, and salt. Cook for 2 minutes or until spinach has wilted. Transfer to a medium bowl and refrigerate to cool, about 20 minutes.
Step 2:
Preheat oven to 450°F (230°C). In a medium-sized bowl, whisk together 5 eggs, ¼ cup (60 mL) milk, parsley, and chives.
Step 3:
In a medium skillet over medium-high heat, melt the remaining butter and cook the egg mixture. Gently fold eggs over in the pan, creating soft scrambled eggs, about 3 minutes. Transfer to a medium bowl and refrigerate to cool, about 15 minutes.
Step 4:
Unroll 1 puff pastry sheet and leave it on the parchment paper. Place it on a baking sheet. Spoon half of the turkey mixture onto the right half of the pastry sheet, leaving a ½-inch (1 cm) border. Layer half of the scrambled eggs and half of the cheese on top of the turkey mixture. Gently fold the left side of the pastry over the ingredients. Press the pastry edges together, tuck, and fold edges underneath. Score the top of the pastry with a sharp knife, then refrigerate. Repeat with the remaining ingredients for the second Stromboli.
Step 5:
In a small bowl, whisk together 1 egg and 1 tbsp (15 mL) milk. Brush the top of each Stromboli with egg wash. Bake for 25 to 30 minutes, until the pastry is golden brown and puffed, rotating pans halfway through. Let stand for 5 minutes before serving.
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