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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My family loves ham and cheese together, so I came up with this recipe. I like to serve this rich creamy dish with rice and steamed broccoli. Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
1 cup sliced fresh mushrooms |
2 tablespoons chopped onion |
1 tablespoon butter |
1 cup chopped fully cooked ham |
3/4 cup shredded swiss cheese |
1/4 cup chopped fresh parsley |
1 tablespoon dijon mustard |
1/2 teaspoon lemon juice |
Directions:
1. Arrange crescent rolls on a 13-in. round pizza pan, forming a ring with wide ends overlapping and pointed ends facing the outer edge of pan.
2. In a large skillet, saute mushrooms and onion in butter for 8 minutes or until juices are absorbed. Add remaining ingredients; stir well. Spoon over wide ends of rolls. Fold points of rolls over filling and tuck under wide ends at center (filling with be visible).
3. Bake at 350° for 20-25 minutes or until golden brown. Yield: 4 servings.
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