When I attended the Cook’s Ham Blogger Conference at Price Chopper last week, one of our hostesses had created a recipe of her own that wasn’t on the Cook’s Ham Web site along with the other recipes. She called the recipe Breakfast Ham Tacos, but since they were made with crescent rolls, I thought I’d change the name for my purposes. (She told us to go ahead and “steal” her recipe. I’m at least giving her credit for her creation! I just wish I could remember her name… I’m terrible with names.) Sorry the picture sucks… it was taken with my Blackberry at the event.
Ingredients for Cook’s Ham Breakfast Crescents
- One package refrigerated crescent roll dough (we used Price Chopper brand)
- Leftover Cook’s spiral sliced ham
- Provolone cheese, 4 slices
- Dijon mustard
- One apple (we used a Pink Lady)
Directions for Cook’s Ham Breakfast Crescents
Preheat oven per the instructions on your package of crescent rolls. Place four squares (two pre-cut crescents together) of crescent roll dough flat on a cookie sheet. Spread a thin layer of Dijon mustard onto the dough. Center leftover Cook’s spiral sliced ham in each dough square. Top each with one slice of Provolone and one slice of apple. Fold the dough over the top of the ham and other fillings. Bake according to the instructions on your package of crescent rolls.
I’m not a big fan of Dijon mustard, so I would probably want to try something different as a spread when I make these myself. Perhaps French’s yellow mustard, or since my husband doesn’t like that either, maybe just some butter. Instead of Provolone, you may want to try Swiss, Cheddar, or Gruyere as your chosen cheese. As for apples, if you can’t find Pink Lady, you could probably try Granny Smith, Pinata, or any other variety with a tart bite to it. Oor you can leave off any component you don’t like – though I was surprised that I enjoyed the combination, as I prefer my ham salty (not fruity) and I’m not a big fan of mustard.