Monday, September 13, 2010

Broccoli and Ham Ring

This is an old Pampered Chef recipe that I remember my mom making when I was growing up. I wanted to make something different, but easy, for dinner, and I immediately thought of this. It can be a little pricey with the crescent roll dough, so buy the store brand or use your favorite homemade roll dough if needed. Or to compensate for the cost of the dough, you could used leftover meat- I think even chicken or turkey would substitute well in this recipe. I found this version on And I spaced taking a picture of the actual ring, and I didn't remember until it was too late. So if the instructions don't make sense in how to construct the ring, let me know and I'll help out as much as possible!

Broccoli and Ham Ring
4 oz. ham, chopped
4 oz. fresh broccoli, chopped
1/4 C. onion, chopped
1/2 C. fresh parsley, chopped (or about 1-1/2 Tbl dried parsley)
1 C. grated cheese (I used cheddar, but swiss would also be good)
2 T. Dijon-style mustard (I used regular prepared mustard)
1 tsp. lemon juice
2 packages refrigerated crescent rolls
Preheat oven 350ºF. Coarsely chop ham, broccoli and onion. Add parsley, cheese, mustard and lemon juice to ham mixture; mix well. Unroll crescent dough separate into 16 triangles. Arrange triangles in a circle on a 13 inch round baking stone (or a pizza pan or cookie sheet) with wide ends of triangles overlapping in the center and points toward the outside. (There should be about a 6-inch diameter opening in the center.) Scoop ham mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown.

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