Recipe - Ham And Egg Crescent Bake

EGG MIXTURE
2 tablespoon Margarine or butter
One half cup Chopped onion
12 Eggs; beaten
1 One half cup Cooked cubed ham
9 ounce Green giant harvest fresh
frozen spinach; or
asparagus cuts, thawed,
well drained

SAUCE
1 tablespoon Margarine or butter
2 tablespoon Flour
1 One fourth cup Milk
1 cup Shredded swiss cheese
3 tablespoon Grated parmesan cheese
1 tablespoon Dijon mustard

ROLLS
1 cn (8 oz) pillsbury
refrigerated crescent
dinner rolls
1 tablespoon Margarine or butter; melted
1 tablespoon Chopped fresh parsley

Heat oven to 350 F. Lightly grease 12x8inch (2quart) baking dish. Melt 2
tablespoons margarine in large skillet. Add onion and cook in margarine
until crisptender. Pour in eggs; cook and stir just until eggs are set.
(Eggs will be moist on top). Remove from heat. Fold in ham and spinach.

Melt 1 tablespoon margarine in medium saucepan. Blend in flour; cook until
smooth and bubbly. Gradually add milk; cook until mixture boils and
thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and Dijon;
stir until smooth. Fold sauce into scrambled egg mixture. Pour into greased
dish. Remove dough from can in rolled sections; do not unroll. Cut each
section into 5 slices; cut each slice in half. Arrange 20 slices, flat edge
down, around edges of dish. Combine 1 tablespoon melted margarine and
parsley; brush over dough surfaces.

Bake at 350 F. for 25 to 35 minutes or until mixture begins to bubble and
crescent dough is golden brown. Let stand 5 minutes before serving. Garnish
as desired.

8 to 10 servings

Copyright 1997 The Pillsbury Company

Recipe by: Pillsbury Solutions [pillsburysolutions@listserver.crcinc.

Posted to MCRecipe Digest V1 #973 by "abprice@wf.net" abprice@wf.net on
Dec 28, 1997