Ingredients
3/4
lb cooked ham, chopped (2 1/4 cups)
1
cup frozen broccoli florets, thawed
1
cup shredded Swiss cheese (4 oz)
1
jar (4.5 oz) sliced mushrooms, drained
1/2
cup mayonnaise or salad dressing
1
tablespoon honey mustard
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
egg white, beaten
2
tablespoons slivered almonds
Preparation
Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix ham, broccoli, cheese, mushrooms, mayonnaise and mustard.
If using crescent rolls: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal. If using dough sheets: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges together to seal.
Spoon and spread ham mixture lengthwise in 6-inch-wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white. Sprinkle with almonds.
Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.
