Ingredients
1 package (8 ounces) refrigerated crescent rolls1/2 cup spinach dip4 slices black forest ham (about 4 ounces)1 cup shredded cheddar cheese
Preparation
Preheat oven to 350°. Unroll crescent dough and separate into 4 rectangles; press perforations to seal.
Spread each rectangle with 2 tablespoons dip to within 1/2 in. of edges. Top with ham and cheese. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll crosswise into thirds; place in greased muffin cups, cut sides down.
Bake until golden brown, 12-15 minutes. Run a knife around edges to remove from pan.
