| 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 [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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