Leftover Ham & Swiss Crescents (Delicious!)

5 from 2 votes

Leftover Ham & Swiss Crescents (Delicious!)

Warm and buttery crescents are baked until golden-brown and filled with a creamy and flavorful blend of dill mayo, swiss, and sautéed ham with onions.

Prep Time10

Cook Time18

Total Time28

Course: Lunch

Cuisine: American

Keyword: ham and cheese recipes, leftover ham

Servings: crescents

Calories: 242cal

Author: Amy Desrosiers

Cost: $6

Equipment

2 12-count muffin tins spray with nonstick
oven adjusted to the center rack position
Medium Skillet
cutting board & knife

Ingredients

16 ounce refridgerated crescent dough (2) 8-ounce tubes
1¼ cups precooked ham chopped
1 small onion diced
8 ounces swiss cheese cubed
½ cup mayonnaise
½ teaspoon dill divided
2 tablespoons unsalted butter melted

Instructions

Preheat oven to 350°F. Spray muffin tins with nonstick cooking spray; set aside.
In a medium skillet, add the ham, and onion. Cook until onions are translucent. You do not need oil because the ham provides its own oils from the fat.
1¼ cups precooked ham, 1 small onion
In a small bowl mix the mayo and half the dill together to make a sauce. Add the remaining dill to the melted butter, and mix.
½ cup mayonnaise, ½ teaspoon dill, 2 tablespoons unsalted butter
Unroll crescent dough; separate into 16 triangles. Add one triangle to each muffin tin space. Arrange the ham and onion mixture, dill mayo, and a cube or two of cheese on widest end of each triangle. Wrap the crescen dough edges together to create a ball.
16 ounce refridgerated crescent dough, 8 ounces swiss cheese
Brush each crescent ball with melted dill butter.
Bake for 16-18 minutes or until crescents are a deep golden-brown color. They should feel firm to the touch.
All crescents to cool for 5 minutes before using a plastic knife to gently remove each ham and cheese crescent.
Enjoy warm!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition