The same night I made my 5-Minute Fudgy Brownies for some friends in our Sunday School class, I made these super quick and easy appetizers. I don't know why but I just love crescent rolls from the can. When we were growing up, and my mom would make them as a quick side dish with our meal, there'd be 8 of them in the bread basket and 4 of us at the table. My sister would always ask, "Now, how many have you had?" to each of us to make sure that we weren't taking any more than our allotted 2 crescent rolls. If one of us decided we just wanted one, she'd, of course, snatch the extra up as her third. Then, to make matters more annoying, she'd suddenly have to go to the bathroom when the table needed to be cleared and the dishes done. I would be stuck with doing everything and, magically, just as the last dish was getting dried she'd be done in the restroom. How lovely for her, right? I'm not bitter, really. But I digress. Everyone at dinner really enjoyed these little pockets of deliciousness and they were gobbled up almost as soon as they were on the platter...hence the lack of pictures beyond the baking sheet! Enjoy and try to snap a picture or two before your guests arrive and gobble the bad boys up!
Cheesy Ham Bites
Yields: a lot
2 packages crescent rolls
2 packages Carl Buddig cooked ham lunch meat
2 cups shredded sharp cheddar cheese
ketchup and mustard for dipping
Preheat oven to whatever it says on the can...probably 375. Cut each triangle of crescent roll dough into two so you end up having 32 small triangles (8 rolls per can, each cut into 2 for 16 triangles).
Chop up the lunch meat into small squares. Using your thumb and first two fingers, grab a small amount of ham and put it in the center of the crescent roll triangle; do the same with the cheese.
Fold the top corner towards you over the cheese, then fold the two side corners up over that.
Pinch the openings together so you have a fat little stuffed triangle. Arrange on your largest cookie sheet in nice, tidy rows (as opposed to chaotic rows like my sister would do). :-) Bake for about 8-10 minutes, or until crescent rolls are golden brown. Serve with a side of ketchup and mustard for dipping.