| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | 8 | Servings | |
INGREDIENTS
| 2 | tb | Margarine or butter |
| 1/2 | c | Chopped onion |
| 12 | Eggs; beaten | |
| 1 1/2 | c | Cooked cubed ham |
| 9 | oz | Green giant harvest fresh frozen spinach; or asparagus cuts, thawed, well drained |
| 1 | tb | Margarine or butter |
| 2 | tb | Flour |
| 1 1/4 | c | Milk |
| 1 | c | Shredded swiss cheese |
| 3 | tb | Grated parmesan cheese |
| 1 | tb | Dijon mustard |
| 1 | cn | (8 oz) pillsbury refrigerated crescent dinner rolls |
| 1 | tb | Margarine or butter; melted |
| 1 | tb | Chopped fresh parsley |
INSTRUCTIONS
EGG MIXTURE SAUCE ROLLS Heat oven to 350 F. Lightly grease 12x8-inch (2-quart) baking dish. Melt 2 tablespoons margarine in large skillet. Add onion and cook in margarine until crisp-tender. Pour in eggs; cook and stir just until eggs are set. (Eggs will be moist on top). Remove from heat. Fold in ham and spinach. Melt 1 tablespoon margarine in medium saucepan. Blend in flour; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and Dijon; stir until smooth. Fold sauce into scrambled egg mixture. Pour into greased dish. Remove dough from can in rolled sections; do not unroll. Cut each section into 5 slices; cut each slice in half. Arrange 20 slices, flat edge down, around edges of dish. Combine 1 tablespoon melted margarine and parsley; brush over dough surfaces. Bake at 350 F. for 25 to 35 minutes or until mixture begins to bubble and crescent dough is golden brown. Let stand 5 minutes before serving. Garnish as desired. 8 to 10 servings Copyright 1997 The Pillsbury Company Recipe by: Pillsbury Solutions [[email protected]. Posted to MC-Recipe Digest V1 #973 by "[email protected]" <[email protected]> on Dec 28, 1997
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