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Ham and Cheese Crescent Rollups

Ham and cheese crescent rolls

This perfect hand-held dish doesn’t require much effort but produces lots of sweet and savory flavor. Make it for your next brunch.

Thank you for the delicious recipe, @aflavorjournal.

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  • 1

    Preheat the oven to 375 °F, or to the temperature directed on the crescent dough package. Line two large baking sheets with parchment paper (or silicone baking mats) and set aside.

  • 2

    Gently open one crescent roll canister and spread the dough out onto a cutting board. Cut through the perforated lines of the dough, separating it into eight individual triangles. Repeat with the second canister of dough on a separate cutting board.

  • 3

    Cut each slice of cheese in half, then place one-half of the cheese on top of the widest part of each crescent dough triangle.

    Tip: Baby Swiss cheese has a great melting quality and taste, but you could also use cheddar, pepper jack, colby jack, or provolone!

  • 4

    Top the cheese with two very thin slices of deli ham, forming the ham so it stays within the triangle shape of the crescent dough. (If you are working with a thicker slice of deli ham, cut it in half and only use one slice).

    Tip: We highly recommend asking for “shaved” ham at the deli counter, or for the thinnest slice available; the thinner the slices of ham, the easier they are to roll into the crescent dough! If you’re working with pre-sliced ham that is thicker, cut the slices in half so they fit the crescent triangles better, and only use one slice of ham per crescent rollup.

  • 5

    Starting at the widest end of each triangle, gently roll up the crescent dough, cheese, and ham, then gently press the tip of each triangle into the side of the rollup to seal it. Repeat with all of the triangles, then arrange them on the prepared baking sheet, leaving an inch or two between each one.

  • 6

    Mix the Dijon mustard and honey in a small mixing bowl or a Chinet Crystal® 9 oz. cup. Spoon about one teaspoon over each crescent rollup, followed by a sprinkle of everything bagel seasoning.

  • 7

    Bake at 375 ° F for 10-12 minutes, or until golden brown and crispy.

  • 8

    Transfer the crescent rollups to a Chinet Classic® Platter, and serve warm.

    Tip: These crescent rollups are best when enjoyed warm and fresh, but they can be stored in an airtight container in the refrigerator for up to three days and reheated in the oven at 350 ° F for about 7-8 minutes.