I usually keep a can of crescent rolls around in case I ever need to go MacGyver on something. There have been many evenings when Husband and I have wanted something sweet and those crescents have become cinnamon apple swirls or chocolate chip turnovers. And sometimes I use them with hotdogs to make Hogs-in-a-Bedspread (what I call the bigger version of Pigs-in-a-Blanket).
I’ve never blogged about any of these because most folks can manage stuff like that on their own but when I made these Ham & Cheddar Roll-Ups yesterday I decided to dress them up with a dipping sauce and that is what really knocked my socks off.
I wanted a cross between honey mustard and honey butter so I just mixed equal parts butter, honey and mustard and viola, it was exactly what I was looking for. It’s sweet and tangy and creamy all at the same time. Holla!
I think I’m going to keep these in mind for appetizers. You can use the mini-crescents and make smaller roll-ups and serve them on a platter with a bowl of the dipping sauce.
Ham & Cheddar Roll-Ups
with Honey Butter Dipping Sauce
1 can crescent rolls
24 thin slices smoked ham
1 cup finely shredded cheddar cheese
3 tablespoons honey
3 tablespoons butter*, softened
3 tablespoons yellow mustard
Line a baking sheet with aluminum foil and lightly spray with cooking spray. To assemble roll-ups, separate dough triangles from the can of crescent rolls. Sprinkle cheddar cheese on each triangle. Folding ham slices to fit, arrange 3 slices of ham on each triangle. Starting at the wide end, roll triangles and place each roll-up on the cooking sheet with the end point of the dough tucked under the roll-up to prevent it from opening up during cooking (see picture below). Bake at 375 degrees for 11-12 minutes.
To prepare dipping sauce, whisk together honey, butter and mustard in a microwave safe bowl. Mixture will likely be grainy. Microwave for 20 seconds and whisk until smooth. You may have to microwave for an additional 20 seconds if the mixture doesn’t whisk together smoothly.
*With this and all of my recipes, real (salted) butter is used.