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.
For me, tortilla pizzas are usually a lazy quick, easy meal that are made of, at most, cheese, pepperoni, and sauce (which may or may not even have seasonings). There might be the occasional fluke where I turn them into Hello Kitty pizzas (oh my god, I don’t have that posted….what is wrong with me??), but usually, they’re nothing special.
The above kicked it up a notch into almost classy. The crust may be a cheap tortilla, but the top was filled with proscuitto, feta, freshly wilted spinach, cheddar, red onions, and olives. Yum.
No matter how classy you try to make them, though, if you’re preparing them with me, it’s guaranteed I’m going to subtract at least 50 points from your efforts. They don’t have to be boring, but they certainly do have to have a smiley face. :P