Recipe by Dwynnie
This is a very easy recipe that I got from a neighbor--makes a great lunch with some soup or a salad! I think she said that she got the recipe from Pillsbury... which makes sense as this is a great way to use crescent rolls! I have made these as ham and swiss, turkey and swiss, roast beef and cheddar. There are so many options! Note: You can make these more of a meal sandwich (for the guys) if you use the large crescet rolls and double the meat and cheese for each sandwich. (So 12 slices of meat with 6 slices of cheese.)
Top Review by ARathkamp
I logged on to write another review and saw these on the home page (newly posted) and could not resist making these. Quick easy meals are always a plus in my book with our busy family! ï�Š We used the large crescent rolls, Black Angus roast beef and white American cheese. I will say that the next time I make these, I will only use a half of slice of cheese as a whole slice seemed to overpower the meat (or at least in this combination). It really depends on what type of cheese you use and your liking to cheese. I bet caramelized onions would also be great with these. Still, great versatile recipe and we will be making these again. Thanks for posting!
- 1 (8 ounce) can crescent rolls (8 rolls)
- 1⁄4 lb sliced meat (8 slices)
- 1⁄4 lb sliced cheese (4 slices cut in half diagonally)
- 2 tablespoons mustard (optional)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Seperate the crescent roll dough into the 8 triangles.
- Spread the mustard on the dough (if you are using it).
- Put 1 piece of meat and 1 piece of cheese on each roll, folding the meat over the cheese to copy the crescent triangle.
- Roll up the crescent roll, wide to narrow, and place on a cookie sheet with the point of the crescent on the bottom.
- Bake 15 to 20 minutes or until golden.
- Serve warm.