| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
|
8 |
Servings |
INGREDIENTS
| 2 |
T |
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 |
T |
Margarine or butter |
| 2 |
T |
Flour |
| 1 1/4 |
c |
Milk |
| 1 |
c |
Shredded swiss cheese |
| 3 |
T |
Grated parmesan cheese |
| 1 |
T |
Dijon mustard |
| 1 |
|
8 oz pillsbury |
|
|
refrigerated crescent |
|
|
dinner rolls |
| 1 |
T |
Margarine or butter, melted |
| 1 |
T |
Chopped fresh parsley |
INSTRUCTIONS
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
[pillsburysolutions@listserver.crc-inc. Posted to MC-Recipe Digest V1
#973 by "abprice@wf.net" <abprice@wf.net> on Dec 28, 1997
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