| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Swiss | Main dish, Cheese/eggs, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | c | Fresh or frozen chopped broccoli, uncooked |
| 1 | tb | Margarine or butter, softened |
| 1/4 | c | Chopped Parsley ** OR ** |
| 2 | tb | Parsley flakes |
| 2 | tb | Finely chopped onion |
| 2 | tb | Prepared mustard |
| 1 | ts | Lemon juice |
| 3/4 | c | (3 oz)shredded Swiss cheese |
| *** OR *** chedder cheese, any cheese | ||
| 1 | cn | Chunk ham (5 oz), drained and separated into chunks |
| **OR** | ||
| 1 | c | Diced ham |
| 1 | cn | Pillsbury refrigerated quick crescent dinner rolls |
| Grated Parmesan cheese |
INSTRUCTIONS
Heat oven to 350 F. Cook and drain broccoli. In large mixing bowl, combine margarine, parsley, onion, mustard and lemon juice; blend well. Add cheese, broccoli and ham; mix lightly. Set aside. Separate crescent dough into 8 triangles. On greased cookie sheet, arrange triangles, points toward the outside, in a circle with bases overlapping. The center opening should be about 3 inches in diameter. (Should look like an eight pointed star) Spoon ham filling in a ring evenly over bases of triangles. (Some filling may fall onto cookie sheet.) Fold points of triangles over filling and tuck under bases of triangles at center of circle. Sprinkle with Parmesan cheese. Bake at 350 F for 25 to 30 minutes or until golden brown. Serve hot. TIP: To make ahead, cover and refrigerate for up to 3 hours; bake 30 to 35 minutes.
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