1 can Crescent Rolls (Original) 2 cups cubed ham (leftover Easter Ham) 4 ounces softened cream cheese 1 tablespoon minced onion 1⁄2 teaspoon onion powder 1⁄2 teaspoon salt (optional) Pepper (to taste) 1 cup shredded swiss cheese 1⁄4 cup grated parmesan cheese
1 can creamed soup (Potato, Mushroom, Celery, or Chicken) 1⁄2 cup sour cream 1⁄2 cup milk
Preheat oven to 350 degrees.
Prepare 9” x 13” glass baking dish.
Combine ham, cream cheese, seasonings and swiss cheese. Set aside.
Separate crescent rolls into 8 triangles.
Place approximately 1⁄4 cup of ham mixture into large side of triangle. Roll up being sure to pinch all edges to seal.
Prepare sauce: soup, sour cream, and milk. Stir until smooth.
Arrange crescent rolls in two rows in prepared dish. Sauce should go around edges and between crescent rolls. DO NOT COVER crescent rolls.
Sprinkle grated parmesan cheese over crescents. Bake 30-35 minutes or until tops are browned.
About Layne Prescott
Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.
Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.
Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.