Recipe: Ham and Egg Crescent Bake
For 8 Persons
Category: None
--------------------------------EGG MIXTURE--------------------------------
2 tb Margarine or butter
1/2 c Chopped onion
12 Eggs; beaten
1 1/2 c Cooked cubed ham
9 oz Green giant harvest fresh
-frozen spinach; or
-asparagus cuts, thawed,
-well drained
-----------------------------------SAUCE-----------------------------------
1 tb Margarine or butter
2 tb Flour
1 1/4 c Milk
1 c Shredded swiss cheese
3 tb Grated parmesan cheese
1 tb Dijon mustard
-----------------------------------ROLLS-----------------------------------
1 cn (8 oz) pillsbury
-refrigerated crescent
-dinner rolls
1 tb Margarine or butter; melted
1 tb Chopped fresh parsley
Heat oven to 350 F. Lightly grease 12x8-inch (2-quart) baking dish. Melt 2
tablespoons margarine in large skillet. Add onion and cook in margarine
until crisp-tender. Pour in eggs; cook and stir just until eggs are set.
(Eggs will be moist on top). Remove from heat. Fold in ham and spinach.
Melt 1 tablespoon margarine in medium saucepan. Blend in flour; cook until
smooth and bubbly. Gradually add milk; cook until mixture boils and
thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and Dijon;
stir until smooth. Fold sauce into scrambled egg mixture. Pour into greased
dish. Remove dough from can in rolled sections; do not unroll. Cut each
section into 5 slices; cut each slice in half. Arrange 20 slices, flat edge
down, around edges of dish. Combine 1 tablespoon melted margarine and
parsley; brush over dough surfaces.
Bake at 350 F. for 25 to 35 minutes or until mixture begins to bubble and
crescent dough is golden brown. Let stand 5 minutes before serving. Garnish
as desired.
8 to 10 servings
Copyright 1997 The Pillsbury Company
Recipe by: Pillsbury Solutions [pillsburysolutions@listserver.crc-inc.
Posted to MC-Recipe Digest V1 #973 by "abprice@wf.net"
Dec 28, 1997
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