Ham and Cheese Crescent Panini

2 80z cans Crescent rolls
1/2 lb sliced cooked deli ham
4 slices (3/4 oz each) American cheese, cut in half diagonally
 Cooking spray

DIRECTIONS

     Heat oven to 375°F. Unroll dough onto ungreased cookie sheet. Starting at center, press out dough into 15×10-inch rectangle sealing all seams.
Bake 15 minutes. Remove from cookie sheet; cool 5 minutes.
Top the dough with ham and cheese. Cover with second can of crescent rolls, rolled out into 15×10 inch sheet with all seams sealed. Place back in the oven for 15 minutes or until golden brown.
Cut each sandwich into quarters.
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Taco Chicken Wraps

INGREDIENTS

8 large uncooked chicken breast tenders, not breaded (about 3/4 lb)
2 tablespoons  taco seasoning mix
1 can (8 oz) crescent dinner rolls
1 cup  Thick ‘n Chunky salsa

DIRECTIONS

    Heat oven to 375°F. Coat each chicken tender with taco seasoning mix.                       Separate dough into 8 triangles.
Place 1 chicken tender on short side of each triangle. Starting with shortest side of triangle, roll dough around each chicken tender; place point side down on ungreased cookie sheet.
Bake 16 to 19 minutes or until wraps are deep golden brown and chicken is no longer pink in center. Serve with salsa for dipping.

Chocolate Cheesecake Bars

INGREDIENTS

1 can (8 oz)  refrigerated crescent dinner rolls
2 packages (3 oz each) cream cheese, softened
3 tablespoons sugar
1 egg
1/2 cup miniature semisweet chocolate chips
1/4 cup caramel topping

DIRECTIONS

               Unroll dough into 2 long rectangles. Press 1 rectangle in bottom and 1/2 inch up sides of greased or sprayed 8-inch square (2-quart) glass baking dish; press perforations to seal.
 In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish; pinch edges to seal with bottom crust. Drizzle with caramel topping.
 Bake at 375°F 18 to 22 minutes or until golden brown. Cool 1 hour on cooling rack. Cut into 3 rows by 3 rows to make 9 bars. Cut each bar diagonally into 2 triangles. Store covered in refrigerator.

Parmesan Cheese Crescents

Ingredients

  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup shortening
  • 3/4 cup buttermilk
  • 1 tablespoon butter or margarine, melted
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons finely snipped fresh parsley
  • Milk
  • Grated Parmesan cheese

 

Directions

In a medium mixing bowl stir together flour, baking powder, salt, and baking soda. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in center of dry mixture, then add buttermilk all at once. Using a fork, stir just until moistened.

 

 

Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Roll dough into 13-inch circle. Brush with melted butter or margarine. Sprinkle with 1/3 cup Parmesan cheese and the parsley. Cut into 12 wedges. Roll up each wedge from the wide end to the point.

 

Place crescents seam side down about 2 inches apart on an ungreased baking sheet, curving to form crescents. Brush with milk and sprinkle with additional Parmesan cheese. Bake in a 425 degree F. oven for 15 to 20 minutes or until golden. Remove crescents from baking sheet and serve warm. Makes 12.

Make-Ahead Tip: Cool baked rolls and transfer to freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap rolls in foil; bake in 350 degree F oven for 10 to 12 minutes.

 

Ham and Cheese Crescent Roll Recipe

INGREDIENTS

1 can (8 oz)  refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

DIRECTIONS

  1  Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2    Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
  3  Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.