Anything involving Pillsbury Crescent Rolls is a winner in my book. Add ham and cheese and you've got a crescent roll on steroids.
We made these the other night for dinner and Andrew loved them. He even enjoyed making them with me and said it was fun. I repeat. He said making dinner was fun. This recipe will now be added to my permanent rotation. I suggest you add it to yours too!
Roll out the dough triangles. Add a dot or two of Dijon mustard. Top each with a slice of ham, then shredded cheese. Roll 'em up. Brush with a beaten egg. Bake for 12-14 minutes. What could be easier?
You may want to make a double batch. I ate 3 and Andrew ate 5. True story. Here's Martha's recipe for Ham and Cheese Crescent Rolls.
1 (8oz) can crescent-roll dough
2 teaspoons Dijon mustard
1-2 slices cooked ham, cut into 8 2-in square pieces (or just sliced into strips)
1/4 cup grated Gruyere cheese, plus more for topping (or cheese of choice)
1 egg, lightly beaten
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
- Open can of dough and roll out. Cut along the pre-scored lines and separate. Spread 1/4 tablespoon mustard over each piece of dough and top each with 1 piece of ham and 1 1/2 teaspoons grated cheese.
- Starting with the long end, roll each piece of dough up toward the point to form a crescent and transfer to prepared baking sheet. Brush each crescent with egg and top each with a pinch of grated cheese. Transfer baking sheet to oven and bake until golden, 12 to 14 minutes. Serve.