Refrigerated crescent roll dough make these savory breakfast pockets a snap to prepare. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ham & Egg Pockets
Ingredients
- 1 large egg
- 2 teaspoons 2% milk
- 2 teaspoons butter
- 1 ounce thinly sliced deli ham, chopped
- 2 tablespoons shredded cheddar cheese
- 1 tube (4 ounces) refrigerated crescent rolls
Directions
- Preheat oven to 375°. In a small bowl, combine egg and milk. In a small skillet heat butter until hot. Add egg mixture; cook and stir over medium heat until egg is completely set. Remove from the heat. Fold in ham and cheese.
- On a greased baking sheet, separate crescent dough into 2 rectangles. Seal perforations; spoon half the filling down the center of each rectangle. Fold in ends and sides; pinch to seal. Bake until golden brown, 10-14 minutes.
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