Hot Ham And Cheese Crescents Recipe 415

Steps:

• Preheat oven to 350°. Unroll crescent dough and separate into 4 rectangles; press perforations to seal., Spread each rectangle with 2 tablespoons dip to within 1/2 in. of edges. Top with ham and cheese. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll crosswise into thirds; place in greased muffin cups, cut sides down., Bake until golden brown, 12-15 minutes. Run a knife around edges to remove from pan.

Steps:

• Preheat oven to 375 degrees. Mix together ham, cheddar, swiss, cream cheese, dijon mustard, Worcestershire, brown sugar and onion powder. Separate crescent rolls into 24 triangles. Cut each triangle in half, forming two triangles. Scoop one tablespoon of ham mixture on the long end of each triangle. Roll up crescents and place on baking sheet. Sprinkle tops of crescents with poppy seeds. Bake for 15 to 18 minutes.

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C). Line an air fryer basket with parchment paper and set aside.
• Unroll crescent rolls. Spread each roll with 1 teaspoon honey mustard and add 1 folded deli ham slice and 1 slice Cheddar cheese. Roll crescents up, starting with the widest side, tucking and pinching the ends. Set into the prepared air fryer basket, making sure they don't overlap. You might have to cook them in batches.
• Air-fry until golden brown, 5 to 6 minutes. Pull basket out and carefully flip crescent rolls. Air-fry until golden brown on the other side, 2 to 4 minutes.

Steps:

• Preheat oven to 375 degrees. Cut a pocket in the croissant. Spread mayonnaise and mustard in pocket. Stuff with ham and cheeses; place on a baking sheet. Bake until cheese melts, 10 to 12 minutes; serve.

Steps:

• Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pastries.) Line two rimmed baking sheets with parchment paper and set aside.
• Let the dough sit for 5 minutes at room temperature. Unwrap (save the plastic wrap for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour.
• Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
• Working with one rectangle of dough at a time, cover one half with a slice of ham, folding it as needed to leave a 1/2-inch border along the short side. Then, top with 1/2 ounce (2 tablespoons) of the cheese. Roll the dough into a snug spiral, starting at the end with the ham and cheese, then transfer the spiral to one of the prepared baking sheets, resting it on the seam. Repeat with the remaining dough, ham and cheese, dividing between the sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
• Open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the pastries to proof at 70 to 75 degrees (any hotter and the butter will melt, leading to a denser pastry). Gently place the baking sheets inside the oven on the two racks and let the pastries proof until they're doubled in size, extremely puffy and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
• When the pastries are proofed, remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
• In a small bowl, stir the yolks and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush the surfaces of each pastry with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks and continue to bake until the pastries are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.

Steps:

• 1. Preheat oven to 375. Mix together ham, cheddar, swiss, cream cheese, Dijon, worchestershire, brown surgar and onion powder.
• 2. Separate crescent rolls into 24 triangles. Cut each triangle in half, forming triangles. Scoop one tablespoon of ham mixture on the long end of each triangle. Roll up crescents and place on baking sheet. Sprinkle tops with poppy seeds if desired.
• 3. Bake 15-18 minutes.

Steps:

• Heat oven to 350 degrees 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.
• Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
• Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.