Tonight’s recipe came from my mother-in-law. I have no idea where she got it. It reminds me of one of those Pampered Chef recipes only you don’t need a $65 baking stone to make it. I bought one of those once and it cracked in half in the oven. (Yes, I know it has a warranty. I’m way too lazy for that.) Stupid, overpriced cookware. This recipe (and almost any other one) is made on any cheap-o cookie sheet you have lying around.
Ham & Swiss Cheese Ring
1 Tbs. Butter, softened
2 Tbs. Dried Parsley
2 Tbs. Mustard
1 Tsp. Lemon Juice
6 Oz. Swiss Cheese, shredded
1 Cup Broccoli, chopped and cooked
1 Cup Ham, diced
1 8 Oz. Can Crescent Rolls
Mix together the butter, parsley, onion, mustard, and lemon juice. As you can see I didn’t have any lemon juice so I used lime. It didn’t make any difference in the taste. Make sure the butter is soft or you will wind up with big clumps of it in the mixture.
This might be the least appetizing picture in Tasty Tuesday history.
Next, add the cheese, broccoli, and ham. I steamed the broccoli until it was just tender. The original recipe said that you could use frozen, but that’s gross. Don’t do it.
Now comes the fun part. Arrange the crescent rolls (on your crappy baking sheet) in a star shape. It should look like this:
Once that is done spoon the mixture onto the large end of each triangle.
Pull the tips over so that it forms a ring. It’s easy.
Bake in a 350 degree oven for about 25 minutes or until the crescent is golden brown.
Tasty looking isn’t it? It tastes a bit like a hot ham and cheese sandwich. When the entire herd is around I make two. I’ve tried making it in a 9×13 pan with a tube of crescents on the bottom, the filling in the middle, and another tube of crescents on top. Don’t do that, its gross.
Before you serve it you’ll want to cut off the crusty brunt cheese from the edges and the pan. And eat them.