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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These savory little sandwiches taste great, use up leftover ham and come together easily with a tube of refrigerated crescent rolls, shares Sandy DeMars from her home in Crown Point, Indiana. Ingredients:
1 package (3 ounces) cream cheese, softened |
1 tablespoon mayonnaise |
1/2 teaspoon ground mustard |
1/4 teaspoon celery seed |
1 cup cubed fully cooked ham |
1/2 cup fresh or frozen corn |
1/4 cup shredded monterey jack cheese |
2 teaspoons finely chopped onion |
1 tube (8 ounces) refrigerated crescent rolls |
1 tablespoon butter, melted |
1 tablespoon finely crushed corn chips |
Directions:
1. In a small bowl, beat the cream cheese, mayonnaise, mustard and celery seed until blended. Stir in the ham, corn, cheese and onion. Unroll crescent roll dough and separate into four rectangles; seal perforations.
2. Spoon about 1/2 cup ham mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with butter; sprinkle with corn chips.
3. Transfer to an ungreased baking sheet. Bake at 375° for 15-20 minutes or until golden brown. Yield: 4 servings.
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