Another great recipe for leftover ham!
2 c ham, chopped
1 c broccoli, chopped
1 c sharp cheddar cheese, shredded
1/2 c mayonnaise
2 t dijon mustard
2 pkgs (8 oz) refrigerated crescent rolls or 1 batch of homemade roll dough
1 egg white, lightly beaten
Preheat oven to 375 degrees. Chop ham and broccoli and place in medium size bowl. Shred cheese into bowl and mix gently. Add mayonnaise and mustard and combine thoroughly.
Unroll 1 package of rolls--do not seperate--arrange longest sides of dough across width of baking sheet. Repeat with second package of rolls and then roll the dough to seal all perfortions. On the longest sides of dough cut strips 1 1/2 inches apart adn 3 inches deep leaving 6 inches down the center for the filling.
Spread filling evenly over the middle of the dough. Braid dough over the top of the filling, alternating strips and tucking in the ends to seal at the end of the braid.
Brush egg white over the dough. Back 25-28 minutes or until deep golden brown.
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