Homemade crescent rolls stuffed with broccoli, cheese, ham
Broccoli and ham cheese stuffed crescent rolls are one of the earliest recipes I remember learning how to make.
We would’ve used canned crescent rolls, so as a kid, it was pretty easy for me to cut the packaged ham into tiny squares, shred the cheese, and mix the broccoli in with my hands.
Unfortunately, it’s also another one that I don’t have a real recipe for either. (Kinda funny how this one involves broccoli, too.)
The basic breakdown?
- A head of broccoli with florets chopped and boiled or steamed to be tender
- A couple packages of cheap ham – In terms of ham bought from the deli, I’d call it about an inch stack, diced, give or take several bites
- A half a block of cheese (about 4 oz?), shredded
- A very large squirt of mustard….plus a couple small squirts after you taste-test and realize you still want it a little tangier
Mix it all together and pile onto 8 croissant rolls, canned or homemade. If the broccoli is still a bit warm, all the better because it’ll melt the cheese some and help it stick together.
With these croissants, I put the pizza stone in the fridge while I prepared the rest of the ingredients and then worked directly on the cold surface as much as possible before putting everything in the oven.