HOT HAM AND CHEESE CRESCENTS {FOOTBALL FRIDAY}


Last weekend was a big food week for us. We had tailgate food on Thursday night while we watched college football. Since our team didn't play on Saturday, we took a weekend trip to Nashville. We ate at some of our favorite places and did more tailgating on Sunday. After it was all said and done, we really overdid it on food. We aren't used to eating that much food, so our tummies were a little upset. Thankfully, I had some Pepto-Bismol chewable tablets in my pocket to give us some much needed relief. I always make sure to bring along some Pepto-Bismol for our tailgates just in case we overindulge. I love the chewable tablets because they fit perfectly in my pocket!

Some of our overindulgence came from these Hot Ham and Cheese Crescents. I am totally addicted to them! They are a combination of my Party Ham Sandwiches and Sausage and Cream Cheese Crescents. They are SOOOOO good! I could not stop eating these things! These Hot Ham and Cheese Crescents are great for a party or even lunch and dinner. We served them for a tailgating party and they were gone in a flash! I am already planning on making them again this weekend. SO good!

The filling for these Hot Ham and Cheese Crescents can be made ahead of time and refrigerated until you are ready to bake the crescents. I like to cut the crescent rolls into two triangles to make bite-sized crescents. If you are making the crescents for lunch or dinner, you may want to keep the crescents whole. I think the crescents taste best hot or at room temperature.

INGREDIENTS;
  • 16-oz cooked ham, chopped
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded swiss cheese
  • 8-oz cream cheese, softened
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar
  • 1/4 tsp onion powder
  • 3 cans refrigerated crescent rolls
  • 1 Tbsp poppy seeds

INSTRUCTIONS;
  1. Preheat oven to 375 degrees.
  2. Mix together ham, cheddar, swiss, cream cheese, dijon mustard, Worcestershire, brown sugar and onion powder.
  3. Separate crescent rolls into 24 triangles. Cut each triangle in half, forming two triangles. Scoop one tablespoon of ham mixture on the long end of each triangle. Roll up crescents and place on baking sheet. Sprinkle tops of crescents with poppy seeds.
  4. Bake for 15 to 18 minutes.



For The Full Instructions, Please Visit The Full Recipes: plainchicken.com
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