Egg Rolls

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Cheesy Ham and Broccoli Crescent Braid

1 1/2 cups cooked ham, chopped
1 cup fresh broccoli florets, cut into bite-size pieces
1 tablespoon dried parsley
2 tablespoons Dijon mustard
2 cups shredded Swiss cheese
1 (8 ounce) can refrigerated crescent roll dough (I used the Pillsbury Crescent Recipe Creations)

Preheat oven to 350 degrees.

In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. (I actually found it was easiest to use my hands and mix everything up to evenly distribute the mustard and parsley.)

Unroll the crescent roll dough and arrange flat on a n 11X17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations or using homemade bread/crescent dough). Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip (it will be piled high but the strips will reach over the mound of filling when it is braided). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.

Ham and Potato Pockets

Ingredients
3/4 lb cooked ham, diced
1 cup Swiss cheese, shredded
1/2 cup ranch dressing
2 cups frozen hash brown potatoes
1/2 cup onion, diced
2 Tablespoons margarine
1/8 teaspoon garlic powder
2 cans refrigerator crescent rolls
Directions:
Place 2 cups of frozen hash brown potatoes in microwaveable safe bowl and defrost for approximately 3 minutes.
In a small skillet, cook onions and hash brown potatoes in butter until warmed and slightly browned. Add garlic powder.
In a separate small bowl, mix together ham, Swiss cheese and ranch dressing.
On a cookie sheets spread out refrigerated crescent dough and pinch together triangle perforations to make 4 squares (if you using the non-perforated dough cut into 4 large squares).
Place 1/4 cup of potato mixture and 1/4 cup of ham mixture into the center of the crescent squares.
Fold over dough and seal with a fork.
Place in 350 degree oven for 15-18 minutes or until lightly browned.
Freezing Instructions
Let cool and then flash freeze (or place each in a small zipper sandwich bag) and place in a gallon size freezer bag. Freeze. To Serve: Place in microwave for 2-4 minutes OR in oven for 10-15 minutes until heated through.