Or your delightful darling angels? You know, whichever.
In the great tradition of easy Monday night dinners, I’m going w/ the old standby of the broccoli, ham, and cheese ring — only because my large baking stone was ruined w/ soap, I actually did two braids instead and put them on a cookie sheet. I think the original recipe is from Pampered Chef, but at this point, I just toss the ingredients together however I feel they need to be proportioned any given time.
I use, give or take:
One package of frozen chopped broccoli, thawed and warmed
One package diced ham (or about a cup)
One cup of shredded cheese (you can use cheddar or whatever; I used Mexican four-cheese blend)
Tablespoon or two of dijon mustard
1/4 to 1/2 cup of mayonnaise (enough to get a decently scoopable consistency)
Two packages of crescent rolls
A little onion powder
If you want to minimize your family’s fat intake, use low fat crescent rolls and reduced fat mayo. I want my kids to have something to complain about when they’re older, so I like the full-fat variety. Hell, I’d stuff some extra butter in it if I could get away with it.
Smoosh everything but the rolls together. Seriously, that’s it. Put filling inside of rolls arranges in some sort of order.
You unroll the rolls and either make them into a ring like this or a braid like this or two smaller braids (which is what I did tonight), one per package. Drop the filling in big ol’ dollops into the middle of the crescent rolls, fold them up to whichever shape you’re shooting for, and bake the whole shebang according to the package instructions of the crescent rolls, usually around 375 degrees (350 convection). Takes anywhere from 20 to 35 minutes, dependent upon your oven and how you arranged your rolls.
Eat, enjoy, revel in your mixing of food groups.
