Ham and Cheese Crescent Snacks

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 
<br>
2 tablespoons butter or margarine, softened 
<br>
1 teaspoon yellow mustard 
<br>
1 cup cubed cooked ham 
<br>
1/3 cup chopped onion 
<br>
1/3 cup chopped green bell pepper 
<br>
1 cup shredded Cheddar or American cheese (4 oz)<br>
<br>
<b>1.</b> Heat oven to 375°F. 
<br>
<b>2.</b> If using crescent rolls: On ungreased cookie sheet, unroll dough. Press or roll dough to form 13x9-inch rectangle, pressing perforations to seal. Form 1/4-inch rim around edges. If using dough sheet: On ungreased cookie sheet, unroll dough. Press or roll dough to form 13x9-inch rectangle. Form 1/4-inch rim around edges. 
<br>
<b>3</b>. In small bowl, mix butter and mustard. Spread mixture over dough. Sprinkle with ham, onion, bell pepper and cheese. 
<br>
<b>4.</b> Bake 18 to 25 minutes or until edges are golden brown. Cut into squares. Serve warm. 
<br>
Recipe note: Developed by Ronna Sue Farley of Rockville, MD for the Bake-Off® Contest 26,  in 1975.
orl-bakefamehamandcheeks20100409093411

( PILLSBURY / February 15, 2002 )

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons butter or margarine, softened
1 teaspoon yellow mustard
1 cup cubed cooked ham
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar or American cheese (4 oz)

1. Heat oven to 375°F.
2. If using crescent rolls: On ungreased cookie sheet, unroll dough. Press or roll dough to form 13x9-inch rectangle, pressing perforations to seal. Form 1/4-inch rim around edges. If using dough sheet: On ungreased cookie sheet, unroll dough. Press or roll dough to form 13x9-inch rectangle. Form 1/4-inch rim around edges.
3. In small bowl, mix butter and mustard. Spread mixture over dough. Sprinkle with ham, onion, bell pepper and cheese.
4. Bake 18 to 25 minutes or until edges are golden brown. Cut into squares. Serve warm.
Recipe note: Developed by Ronna Sue Farley of Rockville, MD for the Bake-Off® Contest 26, in 1975.

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