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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Simple ingredients, wonderful taste!! Another recipe that showcases the versatility of a few cans of crescent rolls. My family loves this, and I don't mind making it at all because it is SOO easy. Kids also seem to really enjoy this dish. I sprinkle the top with sesame seed, but almonds do just as well. Ingredients:
3/4 lb thinly sliced cooked ham, chopped |
1 cup broccoli floret |
4 (1 cup) ounces shredded mozzarella cheese |
1 (4 ounce) can mushrooms, drained |
1/2 cup mayonnaise or 1/2 cup salad dressing |
1 tablespoon honey mustard or 1 tablespoon dijon mustard |
1 dash garlic powder |
black pepper |
salt |
2 (8 ounce) cans refrigerated crescent dinner rolls |
1 egg white, beaten |
2 tablespoons slivered almonds or 2 tablespoons sesame seeds |
Directions:
1. Heat oven to 375 degrees, and spray cookie sheet with non-stick spray.
2. In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise, mustard, and seasonings; mix well.
3. Unroll both cans of dough.
4. Place dough with long sides together on sprayed cookie sheet, forming 15x12-inch rectangle, and press perforations together to seal.
5. Spread ham mixture in strip down the center of dough.
6. Fold sides up over ham mixture, and tuck ends in (kind of like an egg roll).
7. Brush with beaten egg white and sprinkle top with almonds or sesame seed.
8. Bake at 375 degrees for 25-30 minutes, or until golden brown.
9. Cool 5 minutes, cut into slices and serve.
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