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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 24 |
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A friend found this is a Pilsbury cookbook a few years back. They can be assembled up to 2 hours ahead and refrigerated (covered tightly). I make these frequently for appetizers when we get together. They are also an interesting addition to a brunch buffet. Ingredients:
1 (8 ounce) can crescent rolls |
2 tablespoons thick sweet and sour sauce |
1 cup finely shredded swiss cheese |
4 ounces thinly sliced baked ham, cut into short thin strips |
1 (8 ounce) can crushed pineapple, well drained |
Directions:
1. Heat oven to 375 F.
2. Lightly spray a cookie sheet with cooking spray.
3. Unroll dough into 2 long rectangles; press perforations to seal.
4. Cut each rectangle into 12 squares.
5. Place squares on a sprayed cookie sheet.
6. Top each square with 1/4 tsp.
7. sweet-and-sour sauce.
8. Layer squares with half of cheese, all of ham, remaining half of cheese and all of pineapple.
9. Bake for 11 to 12 minutes or until edges are golden brown.
10. Serve warm.
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