Ham and Cheese Crescents - for kids, by kids

Looks like we've had a mutiny around here, as my kiddos have taken over.  These two are always up for a little kitchen experimentation, so when I suggest we try something new - count them in!  I have been wracking my brain about new things to include in little kids' lunchboxes.  Since these are so easy and quick to throw together (obviously I wasn't needed for much of the process), I thought we could bake these up in the morning and jazz up the standard lunchbox ham and cheese sandwich.  The crescent roll dough is flaky and slightly sweet, the ham just the right amount of salty (and crunchy on the edges after baking), and I for one have never been able to resist ooey gooey melted mozzarella cheese.  We gave them a little more pizzazz with a sprinkling of Italian seasoning.

Click for printable recipe 

Ingredients: (makes 8)

• canned crescent roll dough 
• 8 slices of ham
• 4 sticks of mozzarella string cheese
• Italian seasoning

Step-by-Step:

Separate and open cheese sticks

Dry each slice of ham - both sides.

Cut each cheese stick in half

Sprinkle dough with Italian Seasoning

Roll the ham around the cheese

Roll the ham and cheese roll into the crescent dough

Arrange on a foil lined baking sheet

Bake per package directions until golden brown.  About 15 minutes.

I'm thinking these would be great slathered with basil pesto, filled with rotisserie chicken, sun dried tomatoes, and mozzarella.  Yummm.  Endless variations.

Written Directions: 
Preheat the oven to 350 degrees F.  Line a pan with aluminum foil for super easy cleanup.  Cut the cheese sticks in half.  Pat dry each side of the ham slices (the extra moisture could result in soggy rolls).  Sprinkle the crescent dough with Italian seasoning and then separate them into triangles.  Roll each piece of cheese into a piece of ham, then roll into the dough - starting at the wide end.  Arrange them on the foil-lined pan and bake.  I baked these about 15 minutes until golden brown.  You can expect some of cheese to start oozing out of the ends.  Allow to cool.


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