Ham and Cheese Crescent Squares
In my household, Sundays have recently become synonymous with football and ham and cheese crescent squares. These flaky, golden-brown savory bites are balanced with a touch of tangy spice and sweetness from pickled pepperoncini peppers, coarse mustard, and apricot preserves. Refrigerated crescent dough makes them easy to assemble for casual get-togethers or when you’ve got a hankering for a deliciously simple but comforting dish that’s ready in 30 minutes. Seriously, it would take more energy to make individual toasted ham and cheese sandwiches.
Ingredients
- Cooking spray
- 2 (8-ounce) tubes refrigerated crescent roll dough, divided
- 8 ounces sliced Swiss cheese or Gruyère cheese, divided
- 8 ounces sliced deli ham
- 3 tablespoons coarse or whole-grain Dijon mustard
- 3 tablespoons apricot preserves (optional)
- 1/4 cup sliced pepperoncini peppers (optional)
- 3 tablespoons unsalted butter, melted
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Heat the oven to 375ºF. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
- Unroll 1 tube crescent roll dough on the foil. Pinch the perforated seams together to seal. Arrange 4 ounces of the Swiss cheese slices evenly over the dough. Fold 8 ounces ham slices in half and place evenly over the cheese. Spread 3 tablespoons coarse Dijon mustard and 3 tablespoons apricot preserves if using over the ham. Sprinkle with 1/4 cup sliced pepperoncini peppers if using. Top with the remaining 4 ounces Swiss cheese.
- Unroll the second tube of crescent roll dough over the cheese, leaving the perforations as they are for steam to escape.
- Bake until the crescent dough is puffed and golden brown, 15 to 20 minutes.
- Mix 3 tablespoons melted unsalted butter, 1 teaspoon Italian herb seasoning, and 1/4 teaspoon garlic powder together in a small bowl. Brush over the top of the crescent dough.
- Return the baking sheet to the oven. Bake until the cheese is bubbling and the pastry is crisped through, 5 to 10 minutes more. Let cool for 10 minutes. Transfer to a cutting board and cut into 16 pieces.