Swiss Ham Ring-Around
Submitted by angelakp
A show-stopping crescent roll ring stuffed with ham, Swiss cheese, broccoli, and mustard, baked golden brown and topped with Parmesan. Potluck gold that takes just 50 minutes.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis is the recipe that wins potlucks without breaking a sweat.
Crescent roll triangles get arranged in a starburst pattern on a baking sheet, then loaded with a filling of chunked ham, Swiss cheese, chopped broccoli, parsley, mustard, and a squeeze of lemon juice.
Fold the points over, tuck them under, and bake until the whole ring puffs up golden and flaky.
A sprinkle of Parmesan on top seals the deal.
It looks like you spent hours, but the truth is it comes together in about 20 minutes of hands-on work.
Kitchen Tips
- Overlap the crescent bases generously so there are no gaps for the filling to leak through. A tight seal means a cleaner ring.
- Squeeze excess moisture from the broccoli after cooking. Wet broccoli will make the dough soggy on the bottom.
- Make it ahead by assembling the ring, covering it, and refrigerating up to 3 hours before baking. Just add a few extra minutes to the bake time.
Ingredients
Directions
Heat oven to 350℉ (180℃).
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℉ (180℃) 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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