- 12
- 25 mins
- 65 mins
Ingredients
- Ingredients
- Pimiento Cheese
- 1 1 1
- block block (4 oz) sharp Cheddar cheese, shredded
- 1/4 1/4 1/4
- cup cup mayonnaise
- 1 1 1
- jar jar (4 oz) diced pimiento peppers, drained
- 1/4 1/4 1/4
- cup cup thinly sliced green onions
- 1 1 1
- tablespoon tablespoon finely chopped jarred pickled jalapeño peppers
- 1 1 1
- teaspoon teaspoon Worcestershire sauce
- 1/8 1/8 1/8
- teaspoon teaspoon ground red pepper (cayenne), if desired
- Crescent Roll-ups
- 2 2 2
- cans cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
- 8 8 8
- 1/3 slices deli sliced ham (about 1/3 lb)
Preparation
Step 1
1
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, beat Pimiento Cheese ingredients with electric mixer on medium speed 1 to 2 minutes or until creamy; refrigerate 15 minutes.
2
Unroll 1 dough sheet on work surface; reshape into 12x8-inch rectangle. Carefully spread half of the pimiento cheese mixture onto dough sheet, to within 1 inch of one of the short ends, leaving room to seal the seams. Place 4 ham slices evenly on top of cheese layer. Starting on short, topped edge of rectangle, roll up tightly, and pinch seam together. Repeat for remaining dough sheet.
3
With serrated knife, carefully cut each roll into 6 slices, about 1 1/4 inches wide, and arrange spiral sides up in baking dish, reshaping into a round shape, if necessary. With piece of waxed paper, gently press down on tops of rolls to flatten slightly.
4
Bake 25 to 30 minutes or until golden brown and dough is baked through. Garnish with additional sliced green onion, if desired. Serve warm.