A Recipe from Silver Anniversary Bake-Off Cookbook 100 winning recipes from BAKE-OFF 25 (1974)
About the Recipe
A simple, fun twist (or should I say fold?) on snack sandwiches, this recipe is a great use of the refrigerated crescent rolls. I know these days deviled ham sounds a little dubious, but it works really here. I can see these being a hit for kids and adults alike, olives and all.
I used cheddar cheese on mine, and substituted the Everything Bagel Seasoning again for the seeds. In the moment, I misread the teaspoon of topping for a tablespoon of topping, and while that doesn’t sound like a big change in theory, it was a LOT of topping. The end result for me was a bit saltier than some may prefer, but for me – heaven!
For more recipes in the Pillsbury Challenge, click here!
About the book
This sounds like an odd thing to note in a cookbook, but if you’ve looked at as many as I have in as short a span as I have it makes a massive difference – the index in the back of this book is finally arranged more closely to the modern indexes we see today. I can finally search for all things “Sandwich” and find all of the sandwich recipes. Joy!
I do love the closing sentence in the forward – “…one theme as remained the same since a quarter of a century ago — to hare with you the exciting world of cooking.” It’s so true, and I feel it every time I open one of these booklets.
About the glassware
My Old Town Blue Corelle platter at it again. An interesting history note – this pattern was developed for Corelle and there were Pyrex pieces created as a compliment instead of the other way around, which is usual. Must have been a popular pattern! And as it was released in 1970, it felt right to use with this ’74 dish.
8-oz. can Pillsbury Refrigerated Quick Crescent or Italian Flavor Crescent Dinner Rolls
1 t prepared mustard
1/3 cup sliced stuffed green olives or pitted rip olives, if desired
4 1/2 oz. can deviled ham
1 cup (4 oz.) shredded Swiss or Cheddar cheese
1 egg, slightly beaten
1 t sesame seed, if desired
Preheat oven to 375*F. On ungreased 15×10-inch jelly roll pan, separate crescent dough into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.
In small bowl, combine mustard, olives and deviled ham. Spread ham filling lengthwise down center third of dough to within 1 inch of ends; sprinkle with cheese.
Make cuts 1 inch apart on each side of rectangle just to edge of filling. Fold ends of dough 1 inch over filling. Fold strips of dough at an angle halfway across filling, alternating from side to side. Brush with egg; sprinkle with sesame seed.
Bake 15-20 minutes until golden brown. Refrigerate any leftovers. About 1 dozen snacks.