Reviewed: Sep. 18, 2009

After making it the way it was written I tried a variation. We wanted a bit more flavor so I used chopped pepperoni, italian spices and some hot sauce. That way it was good and I'll keep trying different combinations. It's a good recipe to play with and add what you like.

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pickbet

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Reviewed: Sep. 15, 2009

My kids aren't egg lovers and I decided to try this recipe on them for breakfast. The girls didn't notice the egg in them. I didn't really measure the ingredients, just sort of mixed it together. Although I love onion, I thought there was too much. I omitted the mustard and used mayo since this was going to be eaten for breakfast. I also slightly secured the top corners of the crescent and they turned out almost like stuffed muffins. The kids, my husband, and I really liked these. I can't wait to try them again with mustard. I like these better than the breakfast pies I made from this site. By using the crescent rolls vs. biscuits allows for more filling in the middle.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

We liked these. I used a regular sized muffin pan and they came out like little ham and cheese topped dinner rolls. I used a couple Tbsp. of dried onions instead of fresh ones.

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britebow

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Reviewed: Jun. 2, 2009

Needed some garlic or something. Way too bland for me but they did cook and set well. I might try them with some sausage or something a bit spicier next time. My teens devoured them.

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kcj

Cooking Level: Intermediate

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Reviewed: May 4, 2009

These were pretty good, but did not "wow" me. However, some of my overnight guests enjoyed the leftovers as a late night snack. Next time I will try them with biscuit mix, an extra egg and more cheese.

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AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Apr. 19, 2009

Yum!!! The minor changes I made were: cheddar not swiss, made 12 large not 24 small, and cut WAY back on the egg because I don't like egg and wasn't sure if it would be eggy tasting. I threw in a bit of mayo--again, personal preference. Very easy to throw together and delicious! Thanks for sharing!

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mrsoofie

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Reviewed: Apr. 7, 2009

I used the pie crust IV recipe from the site instead of crescent dough. I rolled out to about half an inch thickness, cut circles out of the dough with a circle shaped cookie cutter, and placed them into regular sized muffin tins (they looked like mini pies). I baked at 350 for approx 25 minutes until lightly browned. My boyfriend and his sis devoured them all in less than a day... I made 16 of them!

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 26, 2009

Like another review posted, I think the instructions are a little vague. To divide the dough into more or less equal portions, I just cut, with kitchen scissors, the tube of rolled dough in half. I took one half and cut into 12 discs then did the same with the other half. I pressed the discs into the bottoms and up the sides of the muffin cups. I think the only thing I would do differently is chop the ham and onion even smaller, and add some spices. The taste is a little too plain for me.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 25, 2009

I used pepper jack and cheddar as my husband doesn't care for swiss and they turned out great! Everyone loved them! Great snack at room temp too. Thanks for the great post!

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camille

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Reviewed: Feb. 26, 2009

This was surprisingly excelent. I make them on Sunday and my family snacks on them all week. I also sometimes use the refrigerated biscut dough and cut each biscut in three thinner biscuts because I find this easier than cutting and forming triangles.

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Culinary Genius

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Reviewed: Feb. 25, 2009

Really great. Everyone here liked it, but next time I might cut back on the onion a bit or use spring onions instead -- they'd add a nice dash of color to which would be an extra bonus.

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JessicaPellien

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Reviewed: Feb. 15, 2009

i used the new Pilsbury dough sheets and sliced them into squares. very easy and yummy.

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JONESBOND

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Reviewed: Feb. 8, 2009

Couldn't keep these on the table at all! Had to make more in the middle of a party to keep people happy! I didn't use the onion; used cheddar instead of swiss; used spicy brown mustard, and then used a mini-loaf tray with some of the roll dough on top of each one. They came out like mini breakfast breads. Yum!

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Brian

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Reviewed: Jan. 13, 2009

Okay, so I thought the directions were a little vague. Or, I'm just slow. I ended up taking two packages of the crescent rolls and making twelve pastry bowls. I was able to fit the ham mixture into the twelve pastry bowls, minus the onion. I also added 1 tbsp. of mayonnaise to the ham mixture to get it to stick together better.(My kids don't care for onion and I'm not eating any, so I omitted it.) I'll update how the family liked them after dinner. EDITED: When I made them in the way I did, they turned out like muffins. They were inhaled by my husband and kids, though I think they would make a better breakfast food this way. I'll make them again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 3, 2009

Very good flavor. I needed to use up leftover ham from the holidays, so I used leftover spiral ham added some fresh crispy bacon chopped, a bit of red pepper flakes and a bit more pepper. I like it spicy! I only got 12 mini's instead of 24. I used too much filling in each cup. So the leftover crescent roll dough I formed over the top of each cup to make a filling stuffed bread ball. Superb, wife could not stop eating them. Thanks for the recipe it is now in my recipe box. AA++

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AWRIGHT533

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 1, 2009

This is an awesome recipe. I used cheddar and it was very tasty!

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GRMUELLE

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Reviewed: Dec. 31, 2008

Really good.

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CWEBB38

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Reviewed: Dec. 30, 2008

Oh my gosh - so easy to make! These were the 1st thing gone at my party!!

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Heather

Cooking Level: Intermediate

Home Town: Maple Shade, New Jersey, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Dec. 26, 2008

These were so great! I am desperately looking for new ham recipes to use up Christmas leftovers. I just came upon this and whipped it up in just a few minutes and my husband and I were so happy! I only used ham and cheddar because it was all I had on hand. Thanks for sharing!

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 24, 2008

Quite good! I made these for a Christmas Eve party and they were gobbled up fast! I admittedly didn't measure any of the ingredients but used all the same ingredients. The best part is that you can eat these room temperature so you don't have to worry about serving them hot. Will definitely use this again. Maybe try cheddar next time. Turkey. Etc. Thanks for a versatile snack!

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