Reviewed: Jan. 3, 2009

Thank you for this delicious recipe. I used cheddar because that was what I had; however, will try swiss at some later time - will definitely use again. Thanks again1

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Shari

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Reviewed: Dec. 29, 2008

I make this after Christmas every year using the left over ham and turkey. I change the cheeses up by using monteray jack and chedder. I use half of the mustad because it can be over powering. Over all it is a great dish.

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PunkinLPN

Home Town: Seaford, Delaware, USA

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Reviewed: Dec. 29, 2008

A very good recipe for my big family. It is part of our regular rotation now.

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Patty F.

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Dec. 27, 2008

Absolutely wonderful!! I made the same changes that below reviewers made, and it was absolutely delicious! I am making it again tonight!!

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wildarabian

Cooking Level: Beginning

Home Town: Beckley, West Virginia, USA

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Reviewed: Dec. 22, 2008

This would have been good if it was made with a different protein. The ham made the recipe far too salty.

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sensmommy

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Reviewed: Nov. 28, 2008

This recipe was just ok with me. I thought the filling was a little rich. To much ham mabye. I liked the crust though and how nice it looked with the braid. I think I will use the braid now with many different fillings. would be great a fruit filling and glazed on top! mmmmm.

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cards7

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Reviewed: Nov. 15, 2008

5** My husband and I thought this recipe was 5star stars! We tweaked it a bit to our liking, but we both were raving about it! I don't usually make things twice, but this I will make again & again!

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Ann-Marie

Cooking Level: Expert

Living In: Berkley, Massachusetts, USA

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Reviewed: Nov. 11, 2008

I used others advice and used 1/4 cup sour cream & 1/4 cup mayo. I also substituted monterrey Jack for Swiss & turkey ham for pork ham. I cooked my braid on a pizza stone and it took atleast 15 minutes longer to cook. I don't know if it was because I cooked it on the stone or not, but just FYI!

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janalynn505

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 4, 2008

I'm allergic to mustard, so I skipped the dijon and instead of swiss, tried cheddar since I had it on hand. I loved it, but my husband thinks the swiss would make it better. I did saute the broccoli and onion together in margarine, which helped to soften them. I was completely happy with my little altered version, and will make it again.

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KK

Cooking Level: Beginning

Home Town: Osceola, Indiana, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 3, 2008

I wanted this to work because I liked the ingredients. It turned out well & was easy to make, but I did not like it. It was too salty, & I felt like I was eating something too processed & unhealthy. Sorry, but I won't be making this again.

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LA

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Reviewed: Nov. 1, 2008

Excellent!!! This was a huge hit with my hubby's card party fellas. They all raved and asked for more. I did add a Tbs. of garlic powder and a couple Tbs. of lemon juice. I have left over filling and hubby picked up more crescents...wants more for the game Sunday.

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Susan F.

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

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Reviewed: Oct. 28, 2008

Very quick and easy. Great recipe for fast working Day meal. I made some changes by adding 2 oz sour cream and 2 tablespoon mayo and 1 teaspoon tabasco thrown in. Made this with broccoli and without - Good either way.

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scotting

Home Town: Lawton, Oklahoma, USA

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Reviewed: Oct. 28, 2008

Great!!! We loved this. Next time we will use a little less onion though

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Adelina

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Reviewed: Oct. 28, 2008

Really great recipe, good flavor and my husband LOVED it... but very rich. I think maybe in my own personal *tweaking* I'll cook the onions first with some butter before hand, and maybe even try some cheddar rather than swiss.

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Manders

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Reviewed: Oct. 28, 2008

Although I love crescent rolls, I found them too sweet for this recipe. Will try it again with pizza crust or maybe biscuit dough. Also thought it rather bland; my brother suggested adding pepperoni slices; sister suggested more onion and less broccoli! I thought one reviewer's asparagus suggestion was interesting, too.

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Oct. 27, 2008

Very good...Nice way to use leftover ham!! Mine did not look at all like the picture...but it tasted great.

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brraja

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Woodinville, Washington, USA

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Reviewed: Oct. 27, 2008

This is an easy,quick meal! I made it for my 14 mo. old and he loved it! I too cooked the broccoli(chopped fine) and onion, then added mozz. cheese. The mustard mix, I added mayo and sour cream to taste, and sprinkled oregano with the parsley. We loved it!

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laurie

Cooking Level: Intermediate

Home Town: Rolling Prairie, Indiana, USA

Living In: Fairview, Illinois, USA

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Reviewed: Oct. 27, 2008

Loved it! I made several changes after reading some other reviews. Added sour cream, mayo, not as much mustard and sprinkled with seasoning salt. Will make again!

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Aagnew

Cooking Level: Beginning

Home Town: Riverview, Michigan, USA

Living In: St. Thomas, Ontario, Canada

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Reviewed: Oct. 26, 2008

Fast and easy. The guys in my family loved this quick main dish. Also, easy way to sneak in the broccoli.

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Yvonne

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Reviewed: Oct. 24, 2008

I make similar recipe using a can of drained tuna, a package of thawed and well drained spinach, a cup of drained cottage cheese and a tsp. of minced garlic or garlic powder. Mix this together and put it down the center of the crescent roll dough. Top with overlapping rounds of sliced provolone cheese and braid the dough over the top. Bake according to the instructions on the crescent roll package. This makes a delicious complete meal for 4 people.

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