Thursday, April 12, 2012

Ham and Cheese Crescent Sandwiches:
Simple and easy, just the way I like it

Recently one of my personal Facebook pals sent me a cookie recipe, saying the cookies were very good and that I may like to try them, but they might be too easy or simple to make for my tastes.
   What??? I asked incredulously when writing back to her.
   Perhaps I’ve been giving the wrong impression, but really, I’m all about simple and easy recipes.
   Maybe it’s that I cook and bake a lot with a variety of different ingredients that cause people to think I’m all fancy-schmancy in the kitchen.
   But I’m far, far from it.
   I look for recipes that seem reasonable to make. If they look hard or I don’t think I have the patience for it, trust me, I stay away. I want quick yet satisfying recipes to make as I often come home exhausted from work.
   And I’m not above using convenience ingredients such as Pillsbury Crescent Rolls, which I used this past week to make delicious and family-friendly Ham and Cheese Crescent Sandwiches (click for the recipe). Salty ham and gooey cheese were encased in a puffed and golden crust.
   I was looking for a way to use some leftover Easter ham I poached from dinner at my mom’s place, and found this nifty little recipe. I remember how much I loved hot dogs wrapped in crescent rolls when I was a kid, and so I thought I’d give these a whirl.
   I used the Grand size of crescent rolls for this recipe, the 11.2 oz (318 g) can instead of the 8 oz (226 g) can called for in the recipe. (The refrigerated seemless dough sheet mentioned as an alternative in the recipe wasn’t at any of our local supermarkets).
   Because I used the Grand size container, I didn’t have to press or roll the dough as the recipe directs. All I had to do was cut the large sheet of dough that comes out of the can into 7 x 5 inch rectangles – no rolling required.
   I did, however, have to press the crescent roll perforations together as the recipe directs before cutting it into rectangles.
   I also didn’t bother cutting the ham thinly, as it was in pieces already and would have been too difficult or even dangerous. Instead, I cut the ham pieces into chunks and put about a fistful on one side of each rectangle.
   If you don’t have any cooked ham on hand, I’m sure deli sandwich ham slices will work just fine.
   I placed half of a thin slice of Swiss cheese on the ham, then folded the dough over and pressed the edges together firmly.
   The pockets were baked for 10 minutes at 375 F.

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