Ham and Cheese Crescent Spirals
photo by Ashley Cuoco
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
- 2 (8 ounce) tubes refrigerated reduced-fat crescent rolls
- 8 ounces light cream cheese, softened to room temp
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon Dijon mustard
- 1⁄3 - 1⁄2 cup finely chopped scallion
- 1⁄2 cup finely diced ham
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 teaspoon garlic powder
directions
- On a nonstick surface or wax paper, unroll each tube of crescent dough. Seperate each 8-oz tube into 2 large rectangles (you'll have 4 total).
- Seal the perforations very well and spread out dough just a bit.
- In a bowl, beat together the cream cheese sour cream and mustard. Stir in the scallions, ham, cheese and garlic powder; mix well.
- Spread each rectangle with one-fourth of the cream cheese mixture. Spread it thin and leave 1/2" on the sides.
- Roll up the rectangles jelly-roll style.
- Wrap each roll in wax paper and place in the freezer for 20-25 minutes.
- Preheat oven to 375°F.
- Unwrap rolls and cut into about 1/2" slices.
- Place slices on a nonstick or lightly greased cookie sheet and bake for about 12 minutes or until lightly golden.
- After baking, allow to cool for 3 minutes before removing from cookie sheet.
- Serve warm or cold.
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Reviews
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These spirals are delicious. After an extensive search for crescent roll recipes I found this one. The recipe was easy to understand and fun to make. The result was a tasty appetizer. I doubled the recipe and gave some away and will reheat the uneaten spirals for a future meal. I used mozzarella cheese because I had some shredded so I went with that and added a little italian seasoning too! Thank you Parsley for posting this delightful recipe.
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I'm testing out some appetizer recipes before I decide what to make for a baby shower. These were very good, although my husband and I both agree that the crescent roll taste overpowers the filling taste, so I'm thinking about trying to increase the filling....maybe do one and a half times the amount of filling? Not sure yet, but I'll come back and rate again once I try. These have mucho potential! Thank you! **Update** I tried increasing the filling and cutting these a little thicker and I didn't like them as well. I think I'll go back to the original recipe next time I make them.
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RECIPE SUBMITTED BY
*Parsley*
United States