Welcome back football season! In the recent weeks my mind has shifted from light summer dishes toward finger foods, appetizers, and Crock-pot dishes. Oh my, I can’t even begin to tell you how many Crock-pot ideas I have…how will I ever find them time to post them all?! Fall weekends are the best! For weeks I have been looking forward to weekend morning at the Farmer’s Market followed by weekend afternoons filled with college football. Living in a college town kinda forces your life to revolve around football. Huge crowds, road closures, traffic to avoid….after 14 years I’d like to think I have it down. 😉 Now the time is finally here and I need some football snacks!
Some of my favorite football snacks are Crock-pot spinach artichoke dip (which remains the most viewed recipe on this blog), veggies and dip, taco dip with tortilla chips, Crock-pot meatballs, and any type of cookie or brownie you could dream of. This year I am expanding my horizons a little bit and introducing ham and cheese croissants!
These babies are adorable! I have said it before, and I will say it again, there is nothing better than cute food! Except maybe cute food that tastes great! Just a few ingredients from the grocery store are needed to put these little ham and cheese beauties together. I start with the beloved crescent dough and top each triangle with dijon mustard, ham, swiss cheese, and arugula. This recipe is a nod to the classic ham/swiss combination…but better. The crescent dough becomes crispy on the top and flaky in the middle. You will never make plain crescent rolls again!
- 1 package crescent dough
- 2-3 tbsp. dijon mustard
- 1/2 c. baby arugula (or you could use baby spinach)
- 4 slices deli ham
- 4 slices swiss cheese
- nonstick cooking spray
Preheat oven to 350 degrees F.
Open the crescent dough package and separate pieces along the perforated lines. If you have a hard time opening the canister, tap it on the edge of the counter…it should pop right open! Roughly chop slices of deli ham and swiss cheese and set aside.
Spread a thin layer of dijon mustard on the crescent triangle, arrange a few leaves of baby arugula, then top with a few pieces of ham and cheese. Starting with the wider end, roll the crescent dough around the filling until completely enclosed.
Transfer the rolled dough to a baking sheet sprayed with nonstick cooking spray. Continue filling all triangles of dough.
Pop into the oven for 15-18 minutes until the filling is warmed through and the dough is deep golden brown and crispy.
Remove from the oven and transfer to a pretty platter for serving.
Salty ham, ooey-gooey melty cheese, tangy dijon mustard, and crispy buttery pastry….oh goodness! A perfect football finger food. These would also be great for breakfast or served for dinner with a green salad…so many options! Enjoy!