Thaw puff pastry according to package directions. Lightly grease baking sheet; set aside.

In medium bowl beat together 8 eggs or eggs plus egg product, milk, salt, and pepper. In large skillet melt margarine over medium heat; pour in egg mixture. Cook without stirring until mixture begins to set on bottom and around edge. Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking about 2 minutes or until eggs are just set. Remove from heat. Dot with cream cheese; sprinkle with dill. Gently stir until combined.

Unfold pastry on a lightly floured surface; roll into a 17x12-inch rectangle. Place on prepared baking sheet (short sides may extend over sides of sheet). Arrange the smoked salmon crosswise down the center one-third of pastry to within 1 inch of top and bottom edges. Spoon scrambled eggs over salmon. Sprinkle with mozzarella. Combine the 1 egg and water; brush edges of pastry with egg mixture.

Fold a short side of pastry over filling. Fold remaining short side over top; seal. Seal ends well and brush top of pastry with egg mixture.

If desired, randomly place or create a design with 10 to 12 cutouts on unbaked, filled pastry. Brush with egg mixture.

Bake in a 375 degree F oven about 25 minutes or until pastry is golden brown and filling is heated through. Makes 6 servings.

Thaw remaining sheet of puff pastry. Unfold on a lightly floured surface; roll into a 10-inch square. Using tiny cookie cutters, cut out stars or other shapes. Place 10 to 12 cutouts on unbaked, filled pastry. Place remaining cutouts on an ungreased baking sheet. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Makes about 40 cutouts.

Prepare Puff Pastry Cutouts; cool completely. Pack in an airtight freezer container between layers of waxed paper. Seal, label, and freeze up to 2 weeks.