Broccoli Ham Ring

When my kids were little, they refused to eat leftovers, so I had to find new and innovative ways to use leftovers that didn't "look" like leftovers. The broccoli ham ring is an easy-to-assemble dish that is fun to make.

This is also a dish that transports well for a covered dish function. I like to bake it on a pizza stone as I feel it cooks more evenly and browns nicely. It can be backed on a cookie sheet that is well greased, too. To transport it, take a firm piece of cardboard and cover it with aluminum foil and slide the ring off the stone or cookie sheet. No need to leave dishes behind!

Time was always of the essence and clean up needed to be minimal, so this recipe was a favorite. I rarely cook with an exact recipe, so like many I have as favorites, this one can be versatile. Shredded chicken or turkey can be substituted for the diced ham. I also like to add shredded carrots. Not only does this add to the flavor, it also provides nice coloring and makes the dish look more attractive.

Ingredients

• 1/4 Cup Ham
• 1/4 Pound Fresh Broccoli
• 1 Small Onion
• 1/2 Cup Fresh Parsley
• 6 Ounces Swiss Cheese
• 2 Tablespoons Dijon Mustard
• 1 Teaspoon Lemon Juice
• 2 Cans (8 ounces each) Refrigerated Crescent Rolls

Directions

1. Preheat oven to 350 degrees F.
2. Coarsely chop ham, broccoli, onion and parsley in food processor.
3. Coarsely grate cheese.
4. Mix all ingredients except crescent rolls and set aside.
5. Arrange crescent triangles in a circle on a 13-inch baking stone with bases overlapping in center and points to the outside. There should be a 3 inch diameter circle in the center. Note: I put a tall drinking glass in the middle of the circle and lay the crescents around it to make a perfect circle in the center.
6. Evenly spoon filling mixture over base.
7. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered.
8. Bake 20-25 minutes or until golden brown. Before removing from oven, check bottom of crescent to make sure the dough is fully cooked.
9. Let stand 5 minutes before serving. Note: If you use a cookie sheet rather than a baking stone, the moisture will condense on the bottom and make the dough soggy if not removed promptly.

Yields 6-8 servings.