Ham and egg crescent bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or butter |
| ½ | cup | Chopped onion |
| 12 | Eggs; beaten | |
| 1½ | cup | Cooked cubed ham |
| 9 | ounces | Green giant harvest fresh frozen spinach; or asparagus cuts, thawed, well drained |
| 1 | tablespoon | Margarine or butter |
| 2 | tablespoons | Flour |
| 1¼ | cup | Milk |
| 1 | cup | Shredded swiss cheese |
| 3 | tablespoons | Grated parmesan cheese |
| 1 | tablespoon | Dijon mustard |
| 1 | can | (8 oz) pillsbury refrigerated crescent dinner rolls |
| 1 | tablespoon | Margarine or butter; melted |
| 1 | tablespoon | Chopped fresh parsley |
Directions
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@....
Posted to MC-Recipe Digest V1 #973 by "abprice@..." <abprice@...> on Dec 28, 1997