Description
A savory, golden-baked pastry that balances smoky ham, melted cheese, and crisp, flaky dough in an eye-catching presentation.
Ingredients
Scale
- 2 cans refrigerated crescent roll dough (8 ounces each)
- 10 ounces cooked deli ham (patted dry and sliced or diced)
- 6 ounces shredded Swiss cheese (about 1 1/2 cups)
- 2 tablespoons Dijon mustard
- 3 tablespoons unsalted butter (melted and divided)
- 1.5 tablespoons everything bagel seasoning (divided)
- 0.25 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F (175°C) with rack in lower-middle position. Grease a 10-to-12-cup Bundt pan with 1 tablespoon melted butter. Sprinkle 1 tablespoon everything bagel seasoning evenly over the greased bottom and sides.
- Blot deli ham thoroughly with paper towels to remove surface moisture. In a small bowl, whisk remaining 2 tablespoons melted butter, Dijon mustard, and black pepper.
- Unroll crescent dough into 16 triangles. Arrange triangles in the Bundt pan with bases overlapping along the outer edge and tips draped up the center tube and over the rim, pressing bottom seams to seal.
- Brush interior dough with half the mustard-butter mixture. Layer half the cheese, all the ham, and remaining cheese into the ring. Drizzle remaining mustard-butter mixture over top.
- Fold draped dough tips over filling toward the center, pinching seams to encase filling completely. Sprinkle remaining 1/2 tablespoon seasoning over exposed top dough.
- Bake at 350°F (175°C) for 35 to 40 minutes until deep golden brown and internal dough reaches 190°F (88°C). Tent with foil after 25 minutes if browning too quickly.
- Rest in pan on a wire rack for 10 minutes. Invert onto a serving platter, slice into wedges, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: main dish
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers wrapped tightly in the refrigerator for up to 4 days. Reheat on a baking sheet in a 325°F (165°C) oven for 10 to 12 minutes to restore crispness. Assemble up to 4 hours ahead, cover, and refrigerate. Add 3 to 5 minutes to bake time. Ensure ham is blotted thoroughly dry to prevent soggy dough.