1 pkg (2.5 oz) ham, finely chopped

2 tbls finely chopped onion

1/2 c shredded cheddar cheese

1 egg

1 tbls snipped fresh parsley (1 tsp dried)

1 1/2 tsp Dijon mustard

1/8 tsp black pepper

1 pkg (80z) refrigerated crescent rolls (or dough sheet)

Preheat oven to 350.  Lightly spray two mini-muffin tin pans with non-stick cooking spray.  Finely chop ham and onions using a food processor.   Add ham, onion, cheese, egg, parsley, mustard, and pepper to a large bowl.  Mix well.

Unroll crescent roll dough and press into one large rectangle (or try to find the large crescent roll dough sheet).  Cut dough into 24 squares using a pizza cutter.  Lightly press one square into each muffin cup.

Using a small spoon, fill each muffin cup with a little of the ham mixture.  Bake 12-14 minutes or until golden brown.  Remove from pan and enjoy while warm.

No comments:

Post a Comment