Sweet and savory island flavors like ham and pineapple are the stars of this summer recipe. Hawaiian crescents are easy to make but taste like an artisan pastry. Refrigerated crescent rolls are versatile and easy to work with. Just keep a few easy tips in mind, and you can produce foolproof deliciousness every time.
Sweet and savory island flavors like ham and pineapple are the stars of this summer recipe. Hawaiian crescents are easy to make but taste like an artisan pastry. Refrigerated crescent rolls are versatile and easy to work with. Just keep a few easy tips in mind, and you can produce foolproof deliciousness every time.
Always work with cold dough. Crescent rolls should be kept refrigerated until the moment before constructing this recipe for optimum baking and final crescent shape. Run your hands under cold water and pat dry before handling dough to keep it from sticking to warm fingers.
Do not overstuff crescents; you can easily wind up with burned ingredients leaking out the sides.
Finally, make sure filling isn’t too wet. Use
olive oil sparingly, and be sure to drain the pineapple thoroughly before spooning it inside.
Ingredients
1/2 lb fully cooked honey ham, finely chopped
1/2 tsp ginger root, ground or minced
1 clove garlic, minced
1 cup fresh spinach, julienned
1 tbsp olive oil
1/4 cup bean sprouts, chopped
1/4 cup crushed pineapple, drained
1 stalk green onion, chopped
1/2 tsp salt
1/8 tsp crushed black pepper
1 can cold crescent rolls (8 pieces)
1/4 cup agave (garnish)
2 tbsp fresh chives, finely chopped (garnish)
Yields 8 crescents
Instructions
Preheat oven to 375 degrees. In a frying pan over medium heat, lightly sauté spinach, garlic and ginger in olive oil for 1 to 2 minutes, then move to a large bowl. Add chopped honey ham, bean sprouts, crushed pineapple, green onion, and salt and pepper and mix until combined.
Remove rolls from refrigerator, separate crescents and place on flat surface. Spoon one heaping tablespoon of mixture toward large bottom end of dough triangle and lightly roll to pointed end. Make sure point is facing down on the roll and gently fold in side corners to make a crescent shape.
Place stuffed rolls 1 to 2 inches apart on an ungreased baking sheet and bake at 375 for 11 to 14 minutes, or until crispy and golden brown. Remove from oven and brush very lightly with agave to create a sweet glaze, then sprinkle with chopped chives.
Allow crescents to cool for 5 minutes and then serve.
