A super easy sandwich that kids can help make and love to eat!
Ham and Cheese Crescent Roll Ups
- 1 can Pillsbury refrigerated crescent dinner rolls
- 8 thin slices cooked ham
- 4 thin slices Cheddar cheese, each cut into 4 strips
Heat oven to 350 degrees. Separate dough into 8 triangles. Place one slice of ham on each triangle; place 2 strips of cheese down the center of ham. Roll up each crescent. ( Typically, you start rolling from the wide end of the triangle but I started from the tip because it was easier to add a little more ham without worrying about making sure it all “fit” as I rolled them.) Place rolls on an ungreased cookie sheet. (I accidentally greased mine but they turned out fine. 🙂 ) Bake 15 to 19 minutes or until golden brown. Serve warm.
I’ve been wanting to make homemade sloppy joes for a while. Today was the day. BUT I made the mistake of starting to make them without making sure I had all of the ingredients first. After I browned the ground beef, I realized we had no barbeque sauce or worcestershire sauce and one or both were required for the recipes I had saved. We always have these! I decided to improvise (with frozen pizza in mind in case it didn’t work out). This is what I came up with instead and Scott said it was great. So, it’s an accidental keeper!
If I wasn’t making this for the kids, I would probably add diced green peppers and onions but I thought they’d eat them better plain. It’s hard to say what I’ll do next time though because Scott told me not to change a thing! 🙂
- 1 pound ground beef
- 8 ounces tomato sauce
- 1/4 cup chili sauce
- 1 teaspoon minced garlic
- 1/8 cup brown sugar
- 1 tablespoon dijon mustard
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion flakes
- dash of steak seasoning
- salt and pepper, to taste
- hamburger buns
Brown ground beef and drain. Add remaining ingredients, mix well, simmer on low for about 15 minutes. Serve on hamburger buns.
Inspired by: Taste of Home and Food Network
This was the first recipe that I ever tried for egg salad and Scott loved it. I’d planned to add relish to it because my mom always used it but I didn’t have any. When I told Scott he was happy because he likes it without relish anyway! So, this was a good recipe for him. He’s been asking me to make it again for a while now… I finally got around to it! When I remember, I also add a few sprinkles of Old Bay seasoning in the salad and/or Paprika over the top.
Egg Salad Sandwiches
- 8 hard-cooked eggs, diced
- 1 cup mayonnaise
- 1/4 cup dried onion flakes (I use about an 1/8 of a cup)
- 1/2 teaspoon salt
- 1 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon dill weed
- 8 slices white bread
In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.
If using promptly, begin by placing onion flakes in a small bowl and adding 1/4 cup hot water. Let sit 10 minutes, or until soft. Drain and discard the water, then add the rest of the ingredients to the onion, blending well.