Friday, January 16, 2009

Chilly Days=Warm Meals

I don't know about you, but I have already had enough of this cold weather thing called winter. And unfortunately, it's only about half over(at least here in Minnesota). The past week or so, our area has been featured on the national Weather channel, which is unusual, due to our cold temps getting down to -50 F with windchill. It is actually dangerous to be out for more than a couple minutes and they try to tell all people to stay inside as much as you possibly can. To me, that's just a good excuse to stay inside and cook up a creation that will warm you from the inside out, which is exactly what this ham and cheese brunch ring does. Not only is it a great way to use up some leftover ham you have sitting around(which was another reason for making this), but it pairs perfectly with a steaming bowl of tomato soup! Believe me, you will get rave reviews, no doubt! Of course, if you don't like ham, or any other of the ingredients, you can change it up to your liking, and possibly come up with a completely different and stunning recipe!

Ham and Broccoli Brunch Ring
Adapted from Pillsbury Cookbook
Makes: 8 servings Time: 1 hour

1 tablespoon margarine or butter
1 1/2 cups frozen chopped broccoli, thawed
1/4 cup chopped onion
1 package (3 oz) cream cheese, softened
6 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup diced cooked ham (4 oz)
1/2 cup shredded Cheddar cheese (2 oz)
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner

Heat oven to 375°F. Spray large cookie sheet or 14-inch pizza pan with cooking spray. In 12-inch nonstick skillet, melt margarine over medium heat. Add broccoli and onion; cook 2 to 3 minutes, stirring frequently, until tender.
In medium bowl, beat cream cheese until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in ham and Cheddar cheese.
Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4-inch round opening in center. Lightly press short sides of dough to flatten slightly.
Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
Bake 25 to 30 minutes or until deep golden brown.

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