The only downfall to this cookbook is that there are no photos at all. But, that is totally offset by the fabulous simple, family-pleasing recipes. The Ham Crescents were such a hit that within moments the first batch was cleared and I had to make a second batch. To tell you how much they were enjoyed, I've actually made them 2 more times since last weekend! I made a couple different versions of them the first time, one with ham and cheese, the other with turkey and cheese.
You can assemble them within moments while the oven is pre-heating.
The second time I baked them up the night before we were heading to the pool. I reheated them briefly in the microwave - just to take off the chill from the fridge. They were gone within moments again.
Ham (or Turkey) Crescents
Adapted from: The Good to Go Cookbook
1 (8 ounce) container of reduced fat crescent rolls
8 thin slices of deli meat (ham or turkey work well)
yellow mustard or spicy mustard (depends on your taste)
grated sharp chedder cheese
Preheat oven to 375 degrees.
Unroll the crescent dough and separate into 4 rectangles (keeping 2 triangles together for each rectangle). Press the perforated edges together.
Place 2 slices of deli meat on each rectangle. Spread mustard over the meat, then sprinkle about 1-2 tablespoons (approximate, don't overdo it though) of shredded cheese.
Starting at the short end, roll up each rectangle and press to seal. Cut each roll-up into 3 pieces. Place on baking sheet.
Bake for about 14-15 minutes or until golden brown. Serve warm or at room temperature.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.