Ham and Cheese Crescent Squares

Prep: 10 mins

Cook: 30 mins

Difficulty: Easy

Servings: 12 Servings

In my household, Sundays have recently become synonymous with football and ham and cheese crescent squares. These flaky, golden-brown savory bites are balanced with a touch of tangy spice and sweetness from pickled pepperoncini peppers, coarse mustard, and apricot preserves. Refrigerated crescent dough makes them easy to assemble for casual get-togethers or when you’ve got a hankering for a deliciously simple but comforting dish that’s ready in 30 minutes. Seriously, it would take more energy to make individual toasted ham and cheese sandwiches.

Ingredients

Cooking spray
2 (8-ounce) tubes refrigerated crescent roll dough, divided
8 ounces sliced Swiss cheese or Gruyère cheese, divided
8 ounces sliced deli ham
3 tablespoons coarse or whole-grain Dijon mustard
3 tablespoons apricot preserves (optional)
1/4 cup sliced pepperoncini peppers (optional)
3 tablespoons unsalted butter, melted
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder

Instructions

Heat the oven to 375ºF. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
Unroll 1 tube crescent roll dough on the foil. Pinch the perforated seams together to seal. Arrange 4 ounces of the Swiss cheese slices evenly over the dough. Fold 8 ounces ham slices in half and place evenly over the cheese. Spread 3 tablespoons coarse Dijon mustard and 3 tablespoons apricot preserves if using over the ham. Sprinkle with 1/4 cup sliced pepperoncini peppers if using. Top with the remaining 4 ounces Swiss cheese.
Unroll the second tube of crescent roll dough over the cheese, leaving the perforations as they are for steam to escape.
Bake until the crescent dough is puffed and golden brown, 15 to 20 minutes.
Mix 3 tablespoons melted unsalted butter, 1 teaspoon Italian herb seasoning, and 1/4 teaspoon garlic powder together in a small bowl. Brush over the top of the crescent dough.
Return the baking sheet to the oven. Bake until the cheese is bubbling and the pastry is crisped through, 5 to 10 minutes more. Let cool for 10 minutes. Transfer to a cutting board and cut into 16 pieces.