This was good, but not fantastic. I would make it again though.I sauted the onions, ham & broccoli a bit before baking. As other reviews suggested, I sprinkled seasoning salt over dough before baking &that added great flavor. Presentation is beautiful (& impressinve!) Thanks for the recipe.

A very easy and different way to prepare ham leftovers! I did tweek this recipe a bit based on user reviews. I used cheddar (thats what I had on hand) and because some users felt that it was a bit dry I tossed a half a can of cream of chicken soup in the mix for a nice creamy consistancy. I also found that my dough didn't cook all the way through so I would suggest a longer cooking time. Bake on a silicone or silipat liner to prevent the bottom being burned with the longer cook time. Other than that it way great. We all really liked it, it actually tasted like a homemade Hot Pocket!!

This was good but after reading previous reviews..made many alterations. I opted to use the pizza crust and only one, used about a cup and a half of ham and just eyed the brocoli,cheese, and mayo.Heated the mixture in microwave for about 3-5 min. stirring. Next time I would make even less filling (serving two people) and possibly try using velveeta the shredded cheese is much too greasy and made for soggy left-overs..Also I sprinkled the crust with Mrs.Dash seasoning mix after cutting strips which really boosted the flavor..Other than that very yummy..Good with chicken too!! And it really does look beautiful when golden brown.

Good recipe that used up the rest of our leftover Easter ham. But I wouldn't rush to make it again soon. As other reveiwers mentioned, maybe it was the mustard that overpowered the recipe.

This was excellant. I made some changes based on the remarks above. I added an extra half cup broccoli. I also used 3/4 a tbsp of yellow mustard and 1/4 tbsp of dijon mustard and 4 oz of sour cream. I sauteed the onions in butter until soft and the broccoli I steamed for about three mins. I prepared the filling early in the day and put in the refrigerator until dinner time. I then took the filling and put into waxpaper rolled to a tight roll the size of the filling. Then I did an eggwash on the pastry and it turned out great. I will definately do this again and will also try with different veggies and meats.

My kids really liked this, as is (in fact, this morning they asked if they could have it again). I used a pizza dough rather than the cresent roll mix.

i'm giving it this many stars ONLY because of the alterations i made. like other said, i cooked the onions and brocolli a bit before putting it in the cresent roll dough. instead of 2 tablespoons of mustard i put 1 tablespoon and 1/2 cup sour cream. the filling turned out moist and creamy and delicious! and i brushed a little butter on the top of the cresent dough(which was reduced fat) before putting it in the oven. i LOVED how it turned out and would definitely make it my way again.

I agree w/ the others- saute onions first, cut back on the mustard a bit,( i used spicy brown) and the dough was a PAIN to work with, but after you get it together - it tasted really good, hot or cold

Looked beautiful! However, I agree with some of the previous reviews, the amount of Dijon was a little overpowering (and I'm a mustard lover). Next time I will reduce and perhaps add a touch of mayo. Also my husband and son agreed that the onions were all wrong. Either they need to be omitted completely or the amount should be reduced and sauteed in butter before adding to the filling.

I cut back on the mustard as others suggested and added a bit of mayo. Still not anything I would ever make again. Taste was too pungent.

This was an eye-catching, appetite-inspiring dish ... until I tasted it. The more I ate, the worse it got. Then, I realized what was wrong: the mustard. Though I usually like a little mustard with ham, in this recipe it was over-powering and gave the ham/broccoli/bread a sharp sour taste. I'll make something similar, based on this recipe, because I think that giving it a chance without the mustard (maybe with a little sour cream ?)will result in a tasty, attractive dish.

Good, easy, and impressive-looking. Only downside is onions were not cooked all the way through. Next time I'll saute them first as other reviewers have suggested. Here's my changes: I don't like mustard, so I used 2 tbsp Miracle Whip and 4 tbsp cottage cheese. It stuck together nicely without being too runny. Also substituted cheddar cheese since I didn't have swiss on hand. For herbs, I used 6 big leaves of fresh cilantro and a little chopped basil.

Great, but hard to get together. It may be easier to set the mixture in fridge for 30 minutes and then roll in wax paper to give it a more firm shape before placing it on dough for braiding. Also, the mustard was a bit strong - I would use less next time - 1 TB Dijon Mustard, 1 TB Mayo - to keep the consistency without being so pungent. It was hard to taste the other flavors over the mustard. I will definitley make again - just tweaked a little.

I've had better ham braids. The onion should be pre-cooked a little, because the oven time just isn't enough to cook them. It was also a bit dry with only the dijon mustard as a sauce. Looked more beautiful than it tasted. I'll keep searching for a better recipe.

We liked this a lot, I have made it with broccoli and also with frozen asparagus. Its very helpful to precook the veges in microwave before putting into the braid. I made these as an appetizer for a party, everyone raved, no leftovers. Many copies of the recipe were requested. Use your imagination for other fillings.

Great..and filling...was a big hit!

Very filling. The directions weren't very clear as I used a large cookie sheet & had left over dough. (didn't know if I should double up the dough or not) Also the braiding part was confusing, but figured it out later. (I was used to having long stripes when braiding not short ones) I accidently bought smoked swiss with cheddar cheese & it was excellent, but next time I'd use only 1/2 what it calls for since the smoke cheddar taste is strong. Will make again.