Breakfast Croissants Stuffed with Ham and Gruyere

By carol gorman

"A quick grab-and-go breakfast timesaver and a great use of leftover ham. This recipe makes a week's worth of meals that can be frozen. Thaw in the refrigerator overnight then reheat on medium to low power (40% power) for approximately 45 seconds."

Ingredients

• 1 (12 ounce) package crescent roll dough (such as Pillsbury® Grands!™)
• 1 (8 ounce) ham steak, cut into 1/2-inch pieces
• 8 tablespoons shredded Gruyere cheese
• P

Details

Preparation time 15mins
Cooking time 30mins
Adapted from

Preparation

Step 1

preheat the oven to 350 degrees F (175 degrees C).
Unroll crescent dough and separate individual rolls at perforations. Place 1 piece of ham and 1 tablespoon of Gruyere cheese in the center of each triangle. Fold over the 2 longer sides of the triangle, overlapping them to seal ham and cheese.
Arrange crescents 1 inch apart on a baking sheet.
Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool completely on a cooling rack.
Wrap crescents individually with wax paper and place into a large resealable bag. Place in the freezer.