Ham-It-Up Crescent Rolls


  • 1 (8 ounce) package of crescent roll dough
  • 8 slices deli ham
  • 4 teaspoons Dijon mustard
  • 1 cup shredded swiss or cheddar cheese
  • 2 tablespoons sesame seeds


  1. Clean and sanitize your kitchen work surface. Unroll the crescent roll dough onto your kitchen work surface. Firmly press diagonal perforations to seal and separate into 4 long rectangles.
  2. Place 2 deli ham slices on each of the rectangles. Be sure to wash your hands after handling the ham.
  3. Spread 1 teaspoon of Dijon mustard on each rectangle and sprinkle with 1/4 cup of swiss or cheddar cheese.
  4. Starting at the shortest side, roll up each rectangle, press and seal. Coat each roll with sesame seeds.
  5. Cut each of the 4 rolls into 5 slices forming 20 slices. Place cut side down on an ungreased cookie sheet.
  6. Preheat oven to 375°F. Bake the rolls in the preheated oven for 15-20 minutes. After 15 minutes insert the cooking thermometer into the center of your largest roll. Continue baking until the internal temperature reaches 140°F and the crescent is golden brown.
  7. If you are not serving right away, set the oven to a temperature that will keep the crescent rolls internal temperature above 140°F. Keep the crescent rolls in the oven until it is time to eat.

Additional Food Safety Notes Related To This Recipe:

  • Always start and finish with a clean work area by washing cutting boards, dishes, countertops, and cooking utensils with hot soapy water.
  • Older adults, people with weakened immune systems, and people with chronic illnesses should not eat deli or luncheon meats cold without reheating until steaming hot.
  • If purchased before the expiration date, an unopened package of deli or luncheon meat has a recommended storage time of 2 weeks in the refrigerator. After 2 weeks the deli or luncheon meat should be thrown into the garbage. An opened package only has a recommended storage time of 3-5 days in the refrigerator. Be sure you seal the package tightly after opening.
  • When storing in the refrigerator, place deli or luncheon meats on a separate shelf or in a refrigerator bin away from raw meat, poultry, and seafood. 
  • Follow the 2 hour rule. The 2 hour rule states that refrigerated or cooked foods left in the danger zone for longer than 2 hours when the air temperature is 40-80˚F must be thrown into the trash. If the air temperature is above 90˚F, the food must be thrown into the trash after 1 hour.
  • When storing leftovers, divide into small portions and place into a clean, airtight storage container. Do not forget to label the container with the name and date.

Recipe Source: http://www.food.com/recipe/ham-it-up-crescent-rolls- 86644#ixzz1zZUX1GiE