3 tb Butter (45mL) 3 c Mushrooms, sliced (750mL) 3 tb Green onion, sliced (45mL) 1 1/2 tb Flour (25mL) 3/4 c Milk (175mL) Salt Pepper 4 lg Croissants, halved 8 sl Ham 6 oz Swiss cheese, sliced (170g) Melt butter in saucepan. Saut mushrooms and onions until tender and mushroom liquid has evaporated. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil and thickens. Add salt and pepper to taste. On bottom half of each croissant layer 2 slices of ham, one quarter of the cheese and one quarter of the mushroom sauce; replace top of croissant. Bake in 350F180C oven about 15 min. or until heated through.
INGREDIENTS 2 cans (8 oz each) refrigerated crescent dinner rolls 1 cup mozzarella cheese ½ cup pepperoncinis ¼ cup fresh basil ⅓ pound salami ⅓ pound ham ¼ pound prosciutto 8 slices provolone, halved Salt and pepper to taste Olive oil and balsamic vinegar for the dip *optional
PREPARATION 1. Preheat the oven to 375˚F / 190˚C. 2. Unroll cans of dough, separate into triangles. On a large cookie sheet, place a bowl in the center(about 5 inches in diameter). Arrange the triangles in ring around the bowl, dough should overlap. 3. Layer cheese, pepperoncinis, basil, salami, ham, prosciutto, and provolone on each triangle closest to the ring. Season with salt and pepper. 4. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed. 5. Bake for 30 minutes or until the dough is golden brown. 6. Cool 5 to 10 minutes before cutting into serving slices. 7. Serve with olive oil and balsamic. 8. Enjoy!
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