| 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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