MINI HAM PUFFS

1 pkg (2½ oz) processed ham	
1 small onion
½ cup shredded Swiss cheese	
1 egg
1/8 tsp ground black pepper	
1½ Dijon mustard
1 pkg refrigerated crescent rolls

Preheat oven to 350º.  Chop ham and onion finely.  Add cheese, egg, 
pepper and mustard.  Stir to combine.  Unroll crescent rolls and press 
dough into a large rectangle.  Cut rectangle into 24 pieces.  Place 
dough pieces in mini muffin tins that have been sprayed with Pam, 
pushing down with a tart shaper or your fingers until it forms a cup. 
Place about 1 tsp of filling in cup.  Bake for 15 minutes or until 
lightly browned.  Note: Can also be made as squares if you don’t have 
mini muffin tins.  Just spread the crescent roll dough out on a cookie
sheet, pinching the seams to seal.  Spread ham mixture on crust and 
bake for 20 minutes at 350º.  Cut into small squares to serve.

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