2.5 oz ham, finely chopped
2 tbsp finely chopped onion
½ cup grated Swiss or cheddar cheese
1 egg
1 tbsp fresh parsley, chopped
1 ½ tsp Dijon mustard
1/8 tsp pepper
1 pkg refrigerated crescent rolls
Preheat oven to 350F. Lightly spray mini muffin pan (24) with PAM. Combine ham, onion, cheese, egg, parsley, mustard and pepper and mix well. Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares using pizza cutter. Press one square into each muffin cup. Fill each with ham mixture. Bake 12-14 minutes or until puffs are light golden brown.
2 tbsp finely chopped onion
½ cup grated Swiss or cheddar cheese
1 egg
1 tbsp fresh parsley, chopped
1 ½ tsp Dijon mustard
1/8 tsp pepper
1 pkg refrigerated crescent rolls
Preheat oven to 350F. Lightly spray mini muffin pan (24) with PAM. Combine ham, onion, cheese, egg, parsley, mustard and pepper and mix well. Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares using pizza cutter. Press one square into each muffin cup. Fill each with ham mixture. Bake 12-14 minutes or until puffs are light golden brown.
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