This was such a hit at the soup swap and so yummy that I made it again for dinner that night along with the tomato soup that I got.
Ham and Cheese Crescent Ring adapted from Cooks.com
1 c. fresh or frozen chopped broccoli (uncooked) - I omitted this.
1/4 c. chopped parsley (or 2 tbsp. parsley flakes) - I used chives.
2 tbsp. finely chopped onion
2 tbsp. prepared mustard - I used dijon mustard.
1 tbsp. butter (softened)
1 tsp. lemon juice
1 c. shredded Swiss cheese
1/2 c. grated parmesan cheese
1 to 2 c. cubed cooked ham
1 (8 oz.) can refrigerated crescent dinner rolls
Heat oven to 350 degrees. Cook and drain broccoli. In large mixing bowl, combine parsley, onion, mustard, butter and lemon juice; blend well. Add cheese, broccoli and ham; mix lightly. Set aside. Separate crescent dough into 8 triangles. On greased cookie sheet, arrange triangles, points toward the outside, in a circle with bases overlapping. The center should be about 3 inches in diameter.
Spoon ham filling in a ring evenly over basis of triangles. Fold points of triangles over filling and tuck under bases of triangles at center of circle.
Bake at 350 degrees for 25 to 30 minutes or until golden brown. Serve hot. 6 servings. To make ahead: cover and refrigerate up to 3 hours. Bake 30 to 35 minutes.