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.
- 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
Preheat the oven according to the crescent roll package directions (in my case, 350 degrees Fahrenheit).
Unroll the crescent roll dough, and place flat.
Place 1 ounce each of the ham,
and broccoli onto each of 4 triangles of 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.
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