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3/4 pound cooked ham, chopped (2 1/4 cups)
1 cup broccoli florets, thawed
4 ounces (1 cup) shredded Swiss cheese
1 jar mushrooms, drained
1/2 cup mayonnaise or salad dressing
1 tablespoon honey mustard
2 cans crescent dinner rolls
1 egg white, beaten
Heat oven to 375 degrees F. Use ungreased large rectangular baking stone or spray cookie sheet with nonstick cooking spray.
In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard. Mix well.
Unroll both cans of dough. Place dough with long sides together on ungreased baking stone, forming 15x12-inch rectangle. Press edges and perforations to seal.
Spoon and spread ham mixture in 6-inch strip lengthwise down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white.
Bake at 375 degrees F for 28-33 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.
Makes 8 servings.
1 cup broccoli florets, thawed
4 ounces (1 cup) shredded Swiss cheese
1 jar mushrooms, drained
1/2 cup mayonnaise or salad dressing
1 tablespoon honey mustard
2 cans crescent dinner rolls
1 egg white, beaten
Heat oven to 375 degrees F. Use ungreased large rectangular baking stone or spray cookie sheet with nonstick cooking spray.
In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard. Mix well.
Unroll both cans of dough. Place dough with long sides together on ungreased baking stone, forming 15x12-inch rectangle. Press edges and perforations to seal.
Spoon and spread ham mixture in 6-inch strip lengthwise down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white.
Bake at 375 degrees F for 28-33 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.
Makes 8 servings.
