Valerie Bertinelli’s Cranberry, Ham and Swiss Crescent Rolls | Valerie’s Home Cooking | Food Network

Valerie uses leftover cranberry sauce to create perfect crescent rolls that are sweet, salty and a little bit nutty!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Cranberry, Ham and Swiss Crescent Rolls
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 30 min
Active: 15 min
Yield: 8 rolls

Ingredients

One 8-ounce tube refrigerated crescent-roll dough
2 tablespoons plus 2 teaspoons cranberry sauce
8 slices Black Forest ham
8 slices Swiss cheese, cut from the short side of a rectangular block, each about 1/4 inch thick
Dijon mustard, for serving

Directions

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.

Unroll the crescent roll dough and cut along the perforated lines to separate it into individual triangles. Arrange each triangle on a work surface with the short side closest to you.

Place about 1 teaspoon cranberry sauce on each triangle and use the back of a spoon to spread it evenly over the dough, leaving 1 inch of the tip bare. Place a piece of ham on the short side of the dough on top of the cranberry sauce and top with a slice of cheese. Wrap the sides of the ham over the short ends of the cheese to keep it intact.

Start from the short side of the dough and roll it up and over to encase the ham and cheese. Place on the prepared baking sheet. Bake until the dough is golden brown and the cheese is slightly oozing, about 15 minutes.

Transfer to a serving platter and serve with Dijon mustard.

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Valerie Bertinelli’s Cranberry, Ham and Swiss Crescent Rolls | Valerie’s Home Cooking | Food Network

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