Unlike the vast majority of Americans, I didn’t make a turkey or even the typical feast on Thanksgiving. Instead, I prepared a little precooked ham, some homemade mashed potatoes, frozen bread sticks, and a little can of creamed corn.
It wasn’t anything fancy, but it was good.
Cooking Note: When heating up a precooked ham, put in a baking dish with about a half cup of water and cover with foil. Then put it in the oven for around 30 minutes. I put mine in for 20 minutes and it was lukewarm to cold by the time we sat down to eat it.
But we also wound up with a lot of leftover ham. Ham for days isn’t a bad thing because, well, I like ham and I like eating leftovers; having leftovers is one of my favorite parts of Thanksgiving. My husband, on the other hand, doesn’t eat a lot of leftovers.
This brought me to the dilemma of how to make ham and potatoes more appealing for him so that all of it would get eaten.
Yesterday, I remembered that I had bought a two pack of Pillsbury Crescent Rolls. I also remembered that it seems like there’s a very real possibility that everything tastes good when stuffed in a crescent roll.
Except, perhaps, things like gummy bears.
So, when I got home, I told my husband that I was planning on putting cheese and ham in some crescent rolls.
In response, he said, “what about the potatoes?”
Hmmm…what about the potatoes, indeed?
After popping open one container of roll dough, I decided to leave them in twos. Two crescent rolls left attached = one square/rectangle that is easier to stuff.
When doing this, try to make sure that you press the seams together to try to prevent food from escaping while it’s baking.
After setting the oven to preheat at 375 degrees, I filled each with two small spoonfuls of mashed potatoes, which I sprinkled with salt and pepper; a pinch of mild cheddar cheese; and ripped up pieces of ham.
I put these on a baking sheet lined with Reynolds Parchment Paper and then baked them for what wound up being a total of 12 minutes.
These were super tasty, but still a little doughy. So, in the future, I think I’ll bake them for 15 minutes instead. Also, I think it would be good to mix up chopped up ham and shredded cheese into the mashed potatoes to use to stuff the rolls instead of just layering them like I did.
Recipe
Ingredients
- 1 package of Pillsbury Crescent Rolls
- Precooked ham; I didn’t have the honey variety
- Shredded cheese; I used mild cheddar
- Already prepared mashed potatoes
- Salt & pepper, to taste
Directions
- Preheat oven to 375 degrees
- Line baking sheet with parchment paper and use as your work surface. Once you’ve opened the crescent rolls you’ll find that 2 rolls together create a square/rectangle. Spread these out and pinch the seams that connect the two together
- In a bowl, gently mix together the rest of the ingredients
- Using a spoon place portions of your filling into the middle of your squares of crescent dough. Then, fold the ends of the dough together and over the filling so that there aren’t any openings
- Bake for about 15 minutes depending on your oven
Cooking Note: As you can tell, I didn’t really measure anything when I made this the other day. Use however much and whatever type of ham and cheese and potatoes you want. Also, one pack of crescent rolls yields 4 pockets of ham goodness.
The next time that I make these, I don’t think I’m going to use potatoes. I’m going to see what happens with just ham and cheese.
No Penny Required 