Ham and Swiss Crescent Ring: A Perfect Blend of Taste and Convenience
If you’re in search of a simple, yet impressive dish that brings both comfort and flavor to the table, look no further than the Ham and Swiss Crescent Ring. This delightful recipe features flaky, buttery crescent dough wrapped around savory ham and gooey Swiss cheese, all brought together with the subtle kick of Dijon mustard. It’s the kind of dish that turns an average weeknight meal into something special, or serves as a show-stopping appetizer at your next gathering. Trust me, once you try it, you’ll see why it’s become a staple in my kitchen.
What makes this recipe special
This Ham and Swiss Crescent Ring offers an array of benefits that make it a must-try for any home cook. For starters, it’s incredibly quick to prepare—perfect for those busy weeknights when you want something delicious without all the fuss. It’s also budget-friendly, using just a few affordable ingredients that you likely already have on hand. Kids love it! The fun shape and cheesy filling make it a hit with the little ones, while adults will appreciate its savory flavor profile.
"This is my go-to recipe for brunch. It’s a crowd-pleaser every time—so easy and so good!" — Jamie P.
Step-by-step overview
Making a Ham and Swiss Crescent Ring is easy and fun! This dish combines simple prep and cooking techniques to create a beautiful centerpiece for any meal. Whether you’re crafting it for a family dinner or a festive gathering, here’s what to expect: you’ll unroll your crescent dough, layer it with ham and cheese, roll it up into a ring, and bake until golden. It truly couldn’t be simpler!
Gather these items
To whip up this delicious crescent ring, you’ll need the following ingredients:
- 1 can refrigerated crescent roll dough
- 8 slices of ham
- 8 slices of Swiss cheese
- 2 tablespoons of Dijon mustard
- 1 egg, beaten
- Everything bagel seasoning, for topping
Pro tip: Don’t have Swiss cheese? Feel free to swap it out with your favorite melty cheese, like cheddar or provolone.
