Alright! Day #2 of my Finger Lickin' Good Football Foods is actually my husbands. He loves making this and we had it today for lunch. I hope that you enjoy his recipe for the Ham and Veggie basket. If you do not like ham you can substitute cubed turkey. The great thing about this recipe is you can use the leftover black olives from Day #1's recipe: Ready in a Pinch Crab Ragoon.
Ham & Veggie Basket
Ingredients:
2 - 12 oz pkgs of Croissant Rolls
1 - pkg cubed ham1 - cup Swiss cheese
3/4 - cup chopped broccoli1/2 - cup chopped black olives
1/2 - cup chopped red and green bell peppers (optional)
Salt and Pepper to taste
(Spicier Version: substitute 1 cup pepper jack cheese for the Swiss and 1/2 cup jalapenos for the broccoli)
Directions:
Pre-heat oven as directed on your package of croissant rolls, varies from 325 to 375 degrees. Spray a baking sheet with olive oil and flatten one of the croissant rolls down on to the bottom of the tray. It does not need to stretch across the tray, just ensure the seams are closed. Once your crust is ready sprinkle with cheese, ham, veggies and season with salt and pepper. Use your next package of croissant rolls to weave a basket over the filling. You can do this by tearing each individual croissant and twisting it. Then attach the one side of the rolled croissant to the bottom crust, place over filling and attach to the opposite side of the crust. See picture attached. This one is more rounded then what I make but it will give you an idea of how to criss-cross the croissants as a crust. When croissant crust is ready place inside oven and bake as directed on croissant package. Let cool. Cut into squares and serve. Enjoy!
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