4 April, 2021
Ham & Cheese Crescents
Comments : 3 Posted in : Breakfast, Brunch on by : Christine Tags: cheese, crescent rolls, ham, quick
An easy to make breakfast treat. You can whip these up for guests as they are easy to make in large batches and are sure to impress. Fun because you can use a variety of meats and cheeses so there will be a choice for everyone. Get creative but simplicity is key as you don’t want to overfill the dough or it won’t cook all the way through.
Ingredients
- 1 pkg refrigerated crescent rolls
- 4 slices ham, cut in half any type but make sure it's thin
- 4 slices cheese, cut in half any type but make sure it's thin
Servings: people
Instructions
- Pre-heat oven to 350* and line a baking sheet with parchment paper or a silpat mat. This is essential so the little suckers don't stick!
- Unroll crescents (I work with half a package at a time) on the counter and place half a slice of ham and half a slice of cheese centered on each triangle. Arrange towards the large end but not quite flush with bottom. Gently roll up into that familiar crescent shape. There will be an urge to over stuff but resist! Or go ahead and try one, see what happens.
- Place the rolls on the baking sheet about 1" - 2" apart and bake for 15 - 19 minutes. If getting too brown put a piece of foil gently over the top.
- Remove from oven and enjoy! These are good warm or room temp. Just be careful as molten cheese right out of the oven can be dangerous.
Recipe Notes
I serve these with dijon, honey mustard or jam as a dipping sauce but any mustard you like would work. Dijonaise would also be fancy.
Some combos to try: (Just don’t use anything too wet)
- Turkey & Havarti w/ fresh dill
- Pastrami & Swiss
- Prosciutto & Mozzarella or Provolone w/ a basil leaf
- Roasted red pepper and gouda (dry the peppers w/ paper towels)
- Black Forest Ham and Pepper Jack
- Honey Ham and Cheddar
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3 thoughts
Sounds yummy!
Could I put scrambled eggs in them? Not too much to your point re: letting the roll cook all the way through but just a bit?
I thought about that and I think it would have to be a very thin, dry omelette style sheet in order for the roll to cook properly. Worth a try though!