Crescent rolls with ham and cheese
A weeknight dinner that turns a package of crescent rolls into something substantial and warm. Ham and cheese tuck into the dough, which bakes up tender and golden. Serve with a simple salad and you're done.
About 250 calories a serving, 18 g protein, 9 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 oz sliced ham
- 2 oz sharp cheddar cheese, sliced
From your shelf
- 1 package reduced fat flaky crescent rolls
Staples
- pinch salt
- pinch pepper
- Heat the oven to 375°F [190°C]. Unroll the crescent roll package and separate the dough along the perforations into eight triangles.
- Lay one triangle flat and place a small strip of ham and a small piece of cheese on the widest part of the triangle. Sprinkle a pinch of salt and pepper over the filling, then roll the dough from the wide end, tucking in the sides slightly as you go. Repeat with the remaining triangles and filling.
- Arrange the rolls on a small baking sheet and bake until golden brown, about 12 to 14 minutes.
Note Swap the ham for chopped cooked bacon or crumbled sausage if you like. Leftovers keep in an airtight container for two days and rewarm in a 325°F [165°C] oven. Serve with a green salad or coleslaw on the side.
On the label
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, VEGETABLE OILS (PALM AND SOYBEAN), SUGAR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, SODIUM ALUMINUM PHOSPHATE), DEXTROSE, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: WHEAT GLUTEN, POTASSIUM CHLORIDE, SALT, MONO- AND DIGLYCERIDES, XANTHAN GUM, POTASSIUM SORBATE (PRESERVATIVE), NATURAL FLAVOR, ANNATTO (COLOR).
Our Family, crusts & dough, serving 28 g, package 8 oz/226 g. Ingredients as printed on the label.
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Cooks as rolls, biscuit dough. Half of it left? Use up the rolls.