Ham and Cheese Bat-wiches

(3)
  1 reviews
  • 30|min prep time
  • 55|min total time
  • 6 ingredients
  • 8 servings

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
2
tablespoons honey mustard
1
lb thinly sliced cooked ham
1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
1
egg, beaten
1
tablespoon poppy seed, if desired

Directions

  1. 1 Heat oven to 375°F. Unroll 1 can of dough into 1 large rectangle on ungreased large cookie sheet. Press or roll dough into 13x9-inch rectangle, pressing perforations to seal. Brush with honey mustard to within 1/2 inch of edges. Top with ham; sprinkle with cheese.
  2. 2 Cut 14x12-inch sheet of waxed paper; place on work surface. Unroll second can of dough onto waxed paper. Press or roll dough into 13x9-inch rectangle, pressing perforations to seal. With 2-inch bat-shaped cookie cutter, cut 8 evenly spaced bat shapes in dough (do not remove cutouts).
  3. 3 Use waxed paper to lift dough; invert dough onto cheese. Carefully peel off waxed paper. Seal edges with fork.
  4. 4 Brush bat cutouts with beaten egg. Place cookie cutter over 1 bat cutout; sprinkle cutout with poppy seed. Repeat with remaining cutouts. Brush off any stray seeds not on cutouts.
  5. 5 Bake 18 to 25 minutes or until top is deep golden brown. Cut into 8 pieces.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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