This is one of Derrick’s favorite meals. I’ve been making it since the Pillsbury cookbook came out in 2001!
I like to use ham from the freezer. When I get a good deal on a bone-in ham, I’ll shred the leftovers and freeze in meal size portions. I’m able to make this fairly inexpensively since I’m using frozen ham, I omit the almonds and most of the other ingredients I usually already have on hand.
INGREDIENTS
3/4 lb cooked ham, chopped (2 1/4 cups)
1 cup Green Giant® Select® frozen broccoli florets, thawed
1 cup shredded Swiss cheese (4 oz)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1/2 cup mayonnaise or salad dressing
1 tablespoon honey mustard
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg white, beaten
2 tablespoons slivered almonds
DIRECTIONS
- Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix ham, broccoli, cheese, mushrooms, mayonnaise and mustard.
- If using crescent rolls: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15×12-inch rectangle. Press edges and perforations to seal. If using dough sheets: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15×12-inch rectangle. Press edges together to seal.
- Spoon and spread ham mixture lengthwise in 6-inch-wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white. Sprinkle with almonds.
- Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices
*Mine never looks as good as the picture 🙂
Recipe and Photo Credit: Pillsbury.com
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