The holidays are fast approaching.
Holiday family reunions.
It’s one of the busiest times of year for many people because of all the extra commitments we have going on. However, stress is not on the guest list this year. So any recipe or RSVP that invites stress into this season is out. But let me just tell you, these Crescent Roll-Ups are gonna change the way you entertain this time of year.
Glazed ham, sharp swiss cheese, dijon mustard, and poppy seeds enveloped in flaky, buttery crescent rolls. Hold the phone because I think I just rocked your world. These are eerily similar to those legendary Ham Swiss Poppy Seed Hawaiian Rolls, but lighter and a bit more cost effective (Hawaiian Rolls are more expensive than generic brand crescent rolls).
Serve them at brunch.
Serve them at dinner.
Serve them as an appetizer.
Serve them Christmas morning for breakfast.
This is an extremely versatile dish that will have even the pickiest of eaters oohing and aahing. Don’t believe me? Well, that’s your loss. Adding these crescent roll-ups to my holiday repertoire ASAP, as should you. This recipe can very easily be doubled, tripled, or quadrupled to feed the gaggle of humans you may be hosting this holiday season.
- 1 tube crescent dough sheet
- ¾ lb. Boar’s Head SmokeMaster™ Black Forest Ham, thinly sliced
- 12 slices swiss cheese, thinly sliced
- ½ cup butter, melted
- 1 Tbsp. poppyseeds
- 1 & ½ Tbsp. yellow mustard
- 1 Tbsp. dried minced onion
- ½ tsp. Worcestershire sauce
- Preheat oven to 350ºF and grease a 9×13 inch baking dish with cooking spray.
- Roll out your crescent dough and and press into an approximately 13×18 inch rectangle. Top with ham and cheese.
- Starting on the long side, roll the dough up tightly. Pinch the ends together and place with the seam facing down. Cut into 12 pieces.
- Place your rollups in your baking dish, evenly spaced.
- Meanwhile, in a small bowl, combine the butter, poppyseeds, mustard, onion, and Worcestershire sauce. Pour the sauce evenly over the rollups.
- Bake, uncovered, for 25 minutes until lightly browned.