Swiss Ham Ring Around Recipes

Steps:

• Unroll crescent roll dough and place triangles on a 12-in. pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together. , In a large bowl, combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown.

Steps:

• Arrange crescent rolls on a 13-in. round pizza pan, forming a ring with wide ends overlapping and pointed ends facing the outer edge of pan. , In a large skillet, saute mushrooms and onion in butter for 8 minutes or until juices are absorbed. Add remaining ingredients; stir well. Spoon over wide ends of rolls. Fold points of rolls over filling and tuck under wide ends at center (filling with be visible). , Bake at 350° for 20-25 minutes or until golden brown.

Steps:

• 1. Heat oven to 350°F. In large mixing bowl, combine butter, parsley, onion, mustard and lemon juice: blend well. Add cheese, broccoli and ham: mix lightly. Set aside. Separate crescent dough into triangles. On greased cookie sheet, arrange triangles points toward the outside, in a circle with bases overlapping. The center opening should be about 3". Spoon ham filling in a ring evently over the bases of triangles. Fold points of triangles over filling and tuck under bases of triangles at center of circle. Sprinkle with Parmesan cheese. Bake at 350°F for 25 to 30 minutes or until golden. I usually try to make a big tossed salad and have either carrots or corn on the side with this...it's yummy!

Steps:

• In a large bowl, mix butter, parsley, onion, mustard, and lemon juice.
• Add cheese, broccoli, and ham. Set aside.
• Separate dough into 8 triangles.
• On a greased cookie sheet, arrange dough in a circular fashion with the bases overlapping.
• Spoon filling in a ring over the bases of the triangles.
• Fold triangles over the filling and tuck the tip into the base.
• Bake at 350 degrees for 25 to 30 minutes.

Steps:

• Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.

Steps:

• Heat oven to 350 degrees. Cook and drain broccoli. In large mixing bowl, combine parsley, onion, mustard, butter and lemon juice; blend well. Add cheese broccoli and ham; mix lightly. Set aside. Separate crescent dough into 8 triangles. On greased cookie sheet, arrange triangles, points toward the outside, in a circle with bases overlapping. The center opening should be about 3 inches in diameter. Spoon ham filling in a ring evenly over bases of triangles. (Some filling may fall onto cookie sheet) Fold points of triangles over filling and tuck under bases of triangles at center of circle. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25-30 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.
• On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.

Steps:

• 1. If using fresh broccoli, steam or cook until tendercrisp.
• 2. Dice swiss cheese and ham into bite size pieces.
• 3. In large bowl or pan, add ham, swiss cheese and broccoli, mix until throughly combined.
• 4. Add mustard and mix until all ingredients are coated with mustard.
• 5. On round pizza pan lay crescent rolls out in sun burst pattern. I used a large pizza pan and lined with parchment paper.
• 6. Spoon broccoli cheese mixture all around the base (center) portion of the crescent rolls.
• 7. Pull points of roll dough up and over broccoli mixture.
• 8. Bake at 475 until cheese is melted, mixture is hot and bubbly and crescents are golden.