INGREDIENTS
- 1 tube crescent dough sheet
- 20 – 22 slices Black Forest Ham thinly sliced
- 12 slices swiss cheese thinly sliced
- 1/2 cup butter melted
- 1 Tbsp. poppy seeds
- 2 tsp Dijon mustard
- 1/2 tsp. Worcestershire sauce
INSTRUCTIONS
PREHEAT OVEN TO 350ºF AND SPRAY A 9X13 INCH BAKING DISH WITH COOKING SPRAY, OR GREASE WITH BUTTER.
- Open the tube of crescent dough and unroll with the longest side of the dough at the bottom (rectangle). Pinch the seams closed and lightly press out the dough a bit thinner, approx. 10 x 13.
- Lay 6 slices of swiss cheese on the dough, leaving a 1/4 inch margin at the edges.
- Top with the ham (fold the slices over if needed) and then lay down the rest of the cheese slices on top of the ham.
- Start rolling up the dough with the contents inside, starting with the longest side. Roll as tightly as possible. Pinch the ends closed.
- Cut into 18 pieces.
- Carefully put the rollups in the dish, evenly spaced, being sure to pinch any seams that may have separated.
- In a bowl, mix together the butter, poppy seeds, mustard, and Worcestershire sauce.
- Pour the sauce evenly over the rolls.
- Bake, uncovered, for 20-25 minutes until browned.
- Remove after cooking time and let cool slightly before removing from the dish.
- Enjoy!
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