Description
Ham and Cheese Crescent Rolls combine buttery, tender pastry with savory diced ham and rich, melted shredded cheese into a warm, handheld meal or appetizer.
Ingredients
Scale
- 1 can refrigerated Pillsbury Crescent Rolls dough (8 ounces / 226 g)
- 1 cup diced cooked ham (about 4 ounces / 115 g, blotted dry)
- 1 cup shredded cheddar cheese (about 4 ounces / 115 g)
- 1 tablespoon unsalted butter (melted)
- 1/2 teaspoon Italian seasoning (or dried parsley)
Instructions
- Preheat the oven to 375°F (190°C) with an oven rack set in the center position. Line a standard 18×13-inch rimmed baking sheet with parchment paper.
- Blot the diced cooked ham thoroughly between paper towels to remove surface moisture.
- Unroll the chilled crescent dough onto a clean cutting board and separate along the perforations into 8 triangles.
- Place 2 tablespoons of shredded cheddar cheese across the wide end of each dough triangle, leaving a 1/4-inch border. Top the cheese with 2 tablespoons of dried diced ham.
- Roll each triangle up from the wide base toward the pointed tip. Place the roll onto the prepared baking sheet with the narrow tip tucked securely underneath. Curve the ends inward slightly.
- Brush the tops and sides of the rolls evenly with the melted unsalted butter, then sprinkle the dried seasoning over the top.
- Bake at 375°F (190°C) for 12 to 15 minutes until the pastry is puffed, deep golden brown, and firm to a gentle touch.
- Let the rolls rest on the baking sheet for 5 minutes to allow the hot cheese to set before serving warm.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: appetizer, snack, main dish
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 350°F (175°C) oven or toaster oven for 6 to 8 minutes to restore crust crispness. Avoid microwave reheating. Rolls can be frozen after baking for up to 2 months.