Cranberry Ham And Swiss Crescent Rolls Recipes
HAM AND CHEESE CRESCENT ROLL-UPS
Ham and cheese crescents add an easy wow to a weeknight dinner, ready in just 25 minutes.
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Crescents
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
- Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
- Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 164.2 calories, Carbohydrate 11.2 g, Cholesterol 12.9 mg, Fat 10.2 g, Protein 5.6 g, SaturatedFat 4.2 g, Sodium 394.6 mg, Sugar 2.1 g
CRANBERRY, HAM AND SWISS CRESCENT ROLLS
Still have leftover cranberry sauce from Thanksgiving? Use it in these sweet-and-savory crescent rolls! They're delicious, super-easy to make and come together in just about 30 minutes.
Provided by Valerie Bertinelli
Time 30m
Yield 8 rolls
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Unroll the crescent roll dough and cut along the perforated lines to separate it into individual triangles. Arrange each triangle on a work surface with the short side closest to you.
- Place about 1 teaspoon cranberry sauce on each triangle and use the back of a spoon to spread it evenly over the dough, leaving 1 inch of the tip bare. Place a piece of ham on the short side of the dough on top of the cranberry sauce and top with a slice of cheese. Wrap the sides of the ham over the short ends of the cheese to keep it intact.
- Start from the short side of the dough and roll it up and over to encase the ham and cheese. Place on the prepared baking sheet. Bake until the dough is golden brown and the cheese is slightly oozing, about 15 minutes.
- Transfer to a serving platter and serve with Dijon mustard.
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