Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Watch how to make this recipe.
Cranberry, Ham and Swiss Crescent Rolls
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 8 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 42 mg
- Sodium
- 530 mg
Still have leftover cranberry sauce from Thanksgiving? Use it in these sweet-and-savory crescent rolls! They’re delicious, super-easy to make and come together in just about 30 minutes.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 8 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 238
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 42 mg
- Sodium
- 530 mg
Ingredients
Directions
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8m
Easy
CLASS
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- Unroll the crescent roll dough and cut along the perforated lines to separate it into individual triangles. Arrange each triangle on a work surface with the short side closest to you.
- Place about 1 teaspoon cranberry sauce on each triangle and use the back of a spoon to spread it evenly over the dough, leaving 1 inch of the tip bare. Place a piece of ham on the short side of the dough on top of the cranberry sauce and top with a slice of cheese. Wrap the sides of the ham over the short ends of the cheese to keep it intact.
- Start from the short side of the dough and roll it up and over to encase the ham and cheese. Place on the prepared baking sheet. Bake until the dough is golden brown and the cheese is slightly oozing, about 15 minutes.
- Transfer to a serving platter and serve with Dijon mustard.
