Reviewed: Feb. 23, 2012

Excellent use of leftovers!

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Reviewer:

TAROTTER

Cooking Level: Intermediate

Home Town: Dickinson, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: May 2, 2010

Bland as written - but a fantastic basic idea that can be customized in SO many ways. My photograph is of chicken, swiss, dijon, diced onion, garlic, and carrots as the filling. Next time I'll be doing it with chicken, wing sauce, blue cheese crumbles, diced carrots and celery. Use your imagination with this one!

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Reviewer:

Shanna Sarr

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Feb. 19, 2010

It turns out great! I omit mushrooms and parsley, and used chedder cheese instead because I didn't have them on hand.

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Reviewer:

keiko

Reviewed: Nov. 19, 2009

Really delicious and a great way to use up leftover ham! Instead of using the crescent dough triangles, I use a Pillsbury Crescent Dough Sheet; if you don't need a decorative ring, this is quick as you don't have to arrange or pinch together all the triangles. Lay the dough sheet on a lined baking pan and spread the ham filling down the center of the dough, mounding it so the dough to the right and left of the filling is exposed. Use a knife to cut 1 inch wide strips in the exposed dough. Fold the side strips over the ham like a braid, alternating strips from each side. Pinch to seal. Tasty and fast!

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Reviewer:

RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 6, 2009

My husband and I loved this! Neither of us like onions much, but this dish wouldn't be near as wonderful without them! It was delicious! I actually forgot the mustard, and it was still excellent! Next time, I might double the ingredients to make the ring thicker.

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Reviewer:

millercook

Reviewed: Apr. 16, 2009

I actually changed this up a lot-not because I doubted the recipe, but because I didn't have all the ingredients on hand. I doubled the ingredients and made two "logs" (I don't have a round pan). I sauteed my veggies in a homemade garlic olive oil along with the butter and added some fresh spinach. I didn't have any Swiss, so I used a Cheddar/Monterey blend. I also left out the mustard (we don't like it) and the lemon juice and parsley (didn't have any), but added some black pepper for seasoning. I served it with a side of broccoli and a homemade mushroom gravy. It was a very tasty meal, but a bit salty. Next time I make it I'd like to try to reduce the sodium.

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Reviewer:

A Turtle in the Kitchen

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

Reviewed: Apr. 3, 2009

Very easy, very satisfying! My whole family loved this, including my 2-year-old and 4-year-old! I am looking forward to serving this again. Thanks for this wonderful recipe!

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Reviewer:

catndhat

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Cooking Level: Expert

Home Town: Fernley, Nevada, USA

Reviewed: Jan. 5, 2009

Outstanding. I made this for a weeknight family dinner using leftover ham and mushrooms, but this is nice enough to serve for guests! Will definitely make again.

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