Ham and Havarti with Dill en Croute
suggested by: Bea, modified by: Osquer
1 (8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green
onions
6 oz. Havarti with Dill cheese, shredded
1 1/2 cups chopped cooked ham
1 egg beaten
1 teaspoon dried dill weed
1 Tablespoon grated Parmesan cheese
Heat oven to 350.
Separate dough into 4 rectangles; firmly press perforations to seal.
Spoon 1/4 of chopped green onions onto center of each rectangle; top with ¼ of cheese. Top each with 1/4 of ham, pressing into cheese.
Fold short ends over ham, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet.
Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg, sprinkle with dill and Parmesan cheese.
Bake for 21 to 26 minutes or until golden brown. Let stand 5 minutes before serving.
suggested by: Bea, modified by: Osquer
1 (8oz.) can refrigerated crescent rolls
2 Tablespoons finely chopped green
onions
6 oz. Havarti with Dill cheese, shredded
1 1/2 cups chopped cooked ham
1 egg beaten
1 teaspoon dried dill weed
1 Tablespoon grated Parmesan cheese
Heat oven to 350.
Separate dough into 4 rectangles; firmly press perforations to seal.
Spoon 1/4 of chopped green onions onto center of each rectangle; top with ¼ of cheese. Top each with 1/4 of ham, pressing into cheese.
Fold short ends over ham, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.
Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet.
Cut three 1-inch slashes on top of each roll to form steam vents. Brush with egg, sprinkle with dill and Parmesan cheese.
Bake for 21 to 26 minutes or until golden brown. Let stand 5 minutes before serving.
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