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Have you made plans for your Easter ham leftovers?
I know, I know. You haven’t even cooked the ham yet. Why am I talking about the leftovers?
I usually start thinking of what I will do with the remnants of a spiral ham a week or so before Easter. I actually look forward to the leftovers and making sandwiches, quiche or ham and cheese muffins.
I’m sure you have your favorite leftover recipes as well, but I have a new one you can add to your repertoire that’s similar to a biscuit bomb. Maybe we can call them crescent bombs!
This simple recipe uses refrigerated crescent rolls, ham and cheese and is very simple to make. Just separate the crescent rolls into triangles, place some cubes of ham and cheese in the middle, fold the dough to cover the filling and pinch to seal. Then gently pat the entire crescent into a ball to resemble a biscuit.
Make sure to bake the crescent rolls in a prepared muffin tin so they will hold their shape.
I made these for breakfast Saturday morning and added a little scrambled egg inside mine as well. Although the crescents were good, it was difficult to assemble with the egg. Next time, I will omit egg.
To further complicate my Saturday morning breakfast routine but provide full coverage to my readers, I made biscuit bombs as well. I used my favorite buttermilk biscuit recipe and stuffed the biscuits with ham, cheese and egg. Again, I would omit the messy egg next time. I would also use a chunk of cheddar cheese rather than shredded cheese. That gets messy as well.
Both biscuit bombs and crescent bombs were very good — the crescents are much easier— and would be equally delicious at lunch or dinner.
You don’t need specific amounts for this recipe, so I’m just including ingredients.
Refrigerated crescent rolls (I used reduced fat)
Ham cut into small cubes
Cheddar cheese cut into small cubes
Preheat oven to temperature recommended in crescent roll instructions. Prepare a muffin pan with baking spray.
Unroll crescent triangles. Place one triangle on a plate. Put a small cube of cheese and few small pieces of ham in the center. Bring up edges of crescent to cover filling. Pinch dough to seal. Pick up crescent and gently roll into a ball to resemble a biscuit. Place in a muffin pan. Repeat with remaining crescent rolls.
Bake as recommended in crescent baking instructions or until brown.