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I made this as a quick lunch for the boys. I used swiss only because that was what I had on hand. My crescent rolls were also reduced fat. I made a homemade honey-mustard dressing to go with. They made quick work of these roll-up's--they were gone in less than ten minutes. Next time, I'll double the recipe.
Ingredients
1 tube crescent dough sheet
¾ lb. Boar’s Head SmokeMaster™ Black Forest Ham, thinly sliced
12 slices swiss cheese, thinly sliced
½ cup butter, melted {I use salted}
1 Tbsp. poppyseeds
1 & ½ Tbsp. yellow mustard
1 Tbsp. dried minced onion
½ tsp. Worcestershire sauce
Instructions
Preheat oven to 350ºF and grease a 9x13 inch baking dish with cooking spray.
Roll out your crescent dough and and press into an approximately 13x18 inch rectangle. Top with ham and cheese.
Starting on the long side, roll the dough up tightly. Pinch the ends together and place with the seam facing down. Cut into 12 pieces.
Place your rollups in your baking dish, evenly spaced.
Meanwhile, in a small bowl, combine the butter, poppyseeds, mustard, onion, and Worcestershire sauce. Pour the sauce evenly over the rollups.
Bake, uncovered, for 25 minutes until lightly browned.
Notes
Recipe adapted from Kevin and Amanda.
Ingredients
1 tube crescent dough sheet
¾ lb. Boar’s Head SmokeMaster™ Black Forest Ham, thinly sliced
12 slices swiss cheese, thinly sliced
½ cup butter, melted {I use salted}
1 Tbsp. poppyseeds
1 & ½ Tbsp. yellow mustard
1 Tbsp. dried minced onion
½ tsp. Worcestershire sauce
Instructions
Preheat oven to 350ºF and grease a 9x13 inch baking dish with cooking spray.
Roll out your crescent dough and and press into an approximately 13x18 inch rectangle. Top with ham and cheese.
Starting on the long side, roll the dough up tightly. Pinch the ends together and place with the seam facing down. Cut into 12 pieces.
Place your rollups in your baking dish, evenly spaced.
Meanwhile, in a small bowl, combine the butter, poppyseeds, mustard, onion, and Worcestershire sauce. Pour the sauce evenly over the rollups.
Bake, uncovered, for 25 minutes until lightly browned.
Notes
Recipe adapted from Kevin and Amanda.
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