Ham and egg crescent bake

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Margarine or butter
½ cup Chopped onion
12 Eggs; beaten
1½ cup Cooked cubed ham
9 ounces Green giant harvest fresh frozen spinach; or asparagus cuts, thawed, well drained
1 tablespoon Margarine or butter
2 tablespoons Flour
1¼ cup Milk
1 cup Shredded swiss cheese
3 tablespoons Grated parmesan cheese
1 tablespoon Dijon mustard
1 can (8 oz) pillsbury refrigerated crescent dinner rolls
1 tablespoon Margarine or butter; melted
1 tablespoon Chopped fresh parsley

Directions

EGG MIXTURE

SAUCE

ROLLS

Heat oven to 350 F. Lightly grease 12x8-inch (2-quart) baking dish. Melt 2 tablespoons margarine in large skillet. Add onion and cook in margarine until crisp-tender. Pour in eggs; cook and stir just until eggs are set.

(Eggs will be moist on top). Remove from heat. Fold in ham and spinach.

Melt 1 tablespoon margarine in medium saucepan. Blend in flour; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and Dijon; stir until smooth. Fold sauce into scrambled egg mixture. Pour into greased dish. Remove dough from can in rolled sections; do not unroll. Cut each section into 5 slices; cut each slice in half. Arrange 20 slices, flat edge down, around edges of dish. Combine 1 tablespoon melted margarine and parsley; brush over dough surfaces.

Bake at 350 F. for 25 to 35 minutes or until mixture begins to bubble and crescent dough is golden brown. Let stand 5 minutes before serving. Garnish as desired.

8 to 10 servings

Copyright 1997 The Pillsbury Company Recipe by: Pillsbury Solutions [pillsburysolutions@....

Posted to MC-Recipe Digest V1 #973 by "abprice@..." <abprice@...> on Dec 28, 1997

Related recipes