Broccoli & Ham Crescent Roll Bake
Recipe type: Dinner
Total time: 
Serves: 4
An easy, family-friendly meal that takes only 30 minutes from start to finish thanks to refrigerated crescent roll dough.
  • 1-2 cups diced, cooked ham
  • 1 cup fresh broccoli, chopped and blanched in boiling water for 3-4 minutes and thoroughly drained
  • 4-5 sliced mushrooms (optional)
  • ½ cup chopped red bell pepper
  • 1 clove garlic, minced
  • 1 cup shredded Cheddar cheese
  • ½ cup mayonnaise
  • ¼ cup diced red onion
  • ¼ tsp salt
  • ½ cup bread crumbs (I used Panko)
  • ¼ cup grated Parmesan cheese
  • ½ tsp Italian seasoning
  • 1 roll refrigerated crescent dough, such as Pillsbury
  1. Preheat oven to 375 degrees.
  2. In large bowl, toss together ham, broccoli, mushrooms, pepper, garlic, cheddar cheese, mayo. onion, and salt.
  3. In a separate small bowl, mix bread crumbs with Parmesan cheese and Italian seasoning.
  4. Unroll crescent roll dough on large cookie sheet, stretching slightly (some cracks are fine along the perforations). Dump ham mixture down centre of dough and pull up sides and ends of dough an inch or two to enclose it a bit. We aren't looking for perfection here, we just want the filling to stay in. Cover the centre with the bread crumb mixture.
  5. Bake for 25 minutes, or until heated through and dough is puffed and golden brown.
This is best eaten hot from the oven - the crescent roll dough loses it's crispness when reheated.
Recipe by Hidden Ponies at