Florentine Garden Ring

Index

Breakfast & Brunch

from Pampered Chef

• 8 ounces thick sliced deli ham coarsely chopped
  
• 1/3 cup chopped onion
  
• 1/2 cup finely chopped carrot
  
• 1/2 cup pitted ripe olives, sliced
  
• 1 1/2 cups(6 ounces) shredded swiss cheese,divided
  
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  
• 1/3 cup mayonnaise
  
• 2 cloves garlic, pressed
  
• 2 packages (in rolls, 8 ounces each) refrigerated reduced fat cresent rolls.
  
• 2 plum tomatoes, sliced

1. Preheat oven to 375
   
2. Mix ham, onion, carrot, olives, 1 1/4 cup of the cheese, spinach, mayo and garlic.
   
3. Unroll cresent dough, separate into 16 triangles.
   
4. Arrange triangles, overlapping on a large round baking stone. The wide ends are overlapping in the center and the pointed ends extend over the edges of the stone.
   
5. Press the wide ends towards center to make a 5-inch opening.
   
6. Spoon mixture evenly over dough in a continuous circle.
   
7. Arrange tomatoes over filling.
   
8. Bring points of triangles up over filling and tuck under dough at center to form a ring.
   
9. Sprinkle with remaining cheese.
   
10. Bake 25-30 minutes or until golden brown.