8 slices (1 oz each) boiled ham
Dijon Mustard
3/4 cup shredded swiss cheese
1 can (8 oz) refrigerated cresent roll dough
Butter or Margarine (melted)-optional
sesame or poppy seeds -optional
Preheat oven to 375 degrees. Lightly grease a baking sheet.
Spread four of the slices of ham with a thin layer of mustard according to taste. Sprinkle each with about 3 Tablespoons of the cheese. Cover with a second slice of ham, making 4 stacks; set aside.
Divide dough into 4 rectangles along perforations. Press diagonal perforations together to seal. On a lightly floured surface, roll each into a 8x6-inch rectangle. Place a ham/cheese stack in the center of each rectangle. Fold dough over ham , pressing seams and edges to seal. Transfer, seam side down, to baking sheet. Brush tops with butter and sprinkle with seeds (optional).
Bake 12-15 minutes or until golden brown.
This recipe comes from a little cookbook called "Express Lane Recipes" that my aunt lent to me.
I did not put the mustard on the ham before baking, but instead served them with mustard and mayo for dipping. My husband and I both agreed you could put a variety of different ingredients in the center (broccoli and cheese, pizza toppings, chicken, etc) and it would be equally as yummy. I used reduced-fat cresent rolls and they still turned out just fine.
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