Post by chief_cook2 on Nov 11, 2002 17:06:53 GMT -6
A simple technique gives a fancy finish to a crescent bread stuffed with broccoli, Swiss cheese, ham and mushrooms.
Ingredients:
3/4 lb. cooked ham, chopped (2 1/4 cups)
1 cup Green Giant Select® Frozen 100% Broccoli Florets, thawed*
4 oz. (1 cup) shredded Swiss cheese
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1/2 cup mayonnaise or salad dressing
1 tablespoon honey mustard
2 (8-oz.) cans Pillsbury® Refrigerated Reduced Fat or Regular Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons slivered almonds
Prep Time: 15 Minutes (Ready in 55 Minutes)
Preparation Directions:
1. Heat oven to 375°F. Use ungreased large rectangular baking stone or spray cookie sheet with nonstick cooking spray. In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard; mix well.
2. Unroll both cans of dough. Place dough with long sides together on ungreased baking stone, forming 15x12-inch rectangle. Press edges and perforations to seal.
3. Spoon and spread ham mixture in 6-inch strip lengthwise 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.
4. Bake at 375°F. for 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.
8 servings