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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 12 |
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From The MDC Kitchen To Yours Ingredients:
1 (6 ounce) can low-salt ham |
2 tablespoons chopped dill pickles |
1 tablespoon light mayonnaise |
refrigerated crescent dinner roll |
1 tablespoon prepared horseradish |
1 tablespoon margarine or 1 tablespoon butter |
1 tablespoon ketchup, melted |
1/4 teaspoon garlic powder |
1 tablespoon parmesan cheese |
Directions:
1. In a medium bowl mix together ham, mayonnaise, horseradish, ketchup, garlic powder and chopped dill pickle.
2. Separate crescent dough into 8 triangles.
3. Cut each in half diagonally to make 16 triangles.
4. Place a spoonful of ham mixture in center of triangle.
5. Bring two ends of dough into center over filling. Fold long end over all and press together to seal.
6. Place seam side down on an ungreased cookie sheet.
7. Brush with melted margarine. Sprinkle with Parmesan cheese.
8. Bake at 350°F for 12 to 15 minutes or until golden brown. Serve hot.
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