Ham, Cheese, and Broccoli Turnovers

My mom used to make something similar to this when I was growing up. She would take crescent roll dough and roll up a slice of ham, a slice of cheese, and a giant stalk of broccoli in it. There was never a written recipe, just an oral and visual tradition. It was a simple, easy, inexpensive comfort food.

I have written out a recipe, and modified the method slightly: instead of simply rolling things up like a crescent roll, I use the dough to make sealed turnover shapes. This way, the cheese doesn’t run out all over the place while baking. I also use store-bought shredded cheese instead of grating my own; store-bought shredded cheese has a small amount of cornstarch added to prevent clumping, and I find that this prevents the cheese from becoming oily as it melts.

These make a great lunch for kids and adults, and they are quite portable once cooled – if you can wait that long to eat them! They are also fairly healthy: crescent rolls are relatively low in fat, and each turnover contains 2 servings of vegetables.

Ingredients:

  • 1 tube prepared crescent roll dough (I used Grand’s)
  • 4 ounces deli sliced low-fat ham
  • 4 ounces shredded low-fat Cheddar cheese
  • 4 ounces chopped broccoli florets

Directions:

Preheat the oven according to the crescent roll package directions  (in my case, 350 degrees Fahrenheit).

1-dough_triangle

Unroll the crescent roll dough, and place flat.

2-ham

Place 1 ounce each of the ham,

3-cheese

cheese,

4-broccoli

and broccoli onto each of 4 triangles of dough.

5-sealed_dough

Top each with another triangle of dough, and pinch the edges closed. You will probably have to stretch the dough to make it fit: this is perfectly fine. If it tears, simply pinch off an unused portion and use it to patch the hole.

Place the turnovers on a cookie sheet, and bake according to the crescent roll package directions, or until the dough is golden brown and flaky.

6-finished

Serves 4.

Click here for a print-friendly version.

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2 thoughts on “Ham, Cheese, and Broccoli Turnovers

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