Crescent Brunch Dish

Enjoy this beautiful and delicious crescent brunch dish baked to perfection with ham, mixed vegetables and egg – a golden brown delight.

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  • prep time 35 min
  • total time 60 min
  • ingredients 12
  • servings 8
 

Ingredients

6
eggs
2
(8-oz.) cans refrigerated crescent dinner rolls
1/4
cup margarine or butter
1/2
cup chopped green onions or onion
1/3
cup all-purpose flour
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
(14 1/2-oz.) can ready-to-serve chicken broth with 1/3 less sodium
1 1/2
cups frozen mixed vegetables
2
cups diced cooked ham
1
egg, beaten
1
to 2 teaspoons sesame seed

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LOCATION

Steps

  • 1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop. Set aside.
  • 2 Meanwhile, heat oven to 375°F. Separate 1 can of dough into 2 long rectangles. Keep remaining can refrigerated. Press rectangles over bottom and 1/2 inch up sides of ungreased 13x9-inch (3-quart) baking dish. Bake at 375°F. for 8 to 13 minutes or until light golden brown.
  • 3 Melt margarine in medium saucepan over medium heat. Add green onions; cook and stir until crisp-tender. Stir in flour, thyme, pepper and broth. Cook 3 to 4 minutes or until mixture boils and thickens, stirring constantly. Reduce heat to low. Stir in vegetables; cook 4 to 6 minutes or until vegetables are crisp-tender.
  • 4 Stir in ham and hard-cooked eggs; cook 3 to 5 minutes or until thoroughly heated. Spoon vegetable mixture over partially baked crust.
  • 5 On sheet of waxed paper, unroll remaining can of dough into 2 long rectangles. Overlap long sides 1/2 inch; firmly press edges and perforations to seal. Press or roll to form 13x9-inch rectangle. Using small star-shaped cookie cutter, cut shapes out of dough; reserve cutouts to place on top. Invert dough rectangle over hot filling; remove waxed paper. Place star cutouts on top of dough. Brush with beaten egg; sprinkle with sesame seed.
  • 6 Bake at 375°F. for 20 to 25 minutes or until deep golden brown.
  • 1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop. Set aside.
  • 2 Meanwhile, heat oven to 375°F. Separate 1 can of dough into 2 long rectangles. Keep remaining can refrigerated. Press rectangles over bottom and 1/2 inch up sides of ungreased 13x9-inch (3-quart) baking dish. Bake at 375°F. for 8 to 13 minutes or until light golden brown.
  • 3 Melt margarine in medium saucepan over medium heat. Add green onions; cook and stir until crisp-tender. Stir in flour, thyme, pepper and broth. Cook 3 to 4 minutes or until mixture boils and thickens, stirring constantly. Reduce heat to low. Stir in vegetables; cook 4 to 6 minutes or until vegetables are crisp-tender.
  • 4 Stir in ham and hard-cooked eggs; cook 3 to 5 minutes or until thoroughly heated. Spoon vegetable mixture over partially baked crust.
  • 5 On sheet of waxed paper, unroll remaining can of dough into 2 long rectangles. Overlap long sides 1/2 inch; firmly press edges and perforations to seal. Press or roll to form 13x9-inch rectangle. Using small star-shaped cookie cutter, cut shapes out of dough; reserve cutouts to place on top. Invert dough rectangle over hot filling; remove waxed paper. Place star cutouts on top of dough. Brush with beaten egg; sprinkle with sesame seed.
  • 6 Bake at 375°F. for 20 to 25 minutes or until deep golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
410
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
6g,
6%
),
Cholesterol
200mg
200%;
Sodium
1180mg
1180%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
4%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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