Ingredients
3 cups cubed fully cooked ham1 package (16 ounces) frozen sliced carrots, thawed1 can (10-3/4 ounces) condensed cream of potato soup, undiluted1 package (10 ounces) frozen creamed spinach, thawed1/4 cup water1/4 teaspoon pepper1/8 teaspoon salt1 tube (4 ounces) refrigerated crescent rolls
Preparation
In a large skillet coated with cooking spray, cook ham over medium heat until lightly browned. Stir in the carrots, soup, spinach, water, pepper and salt; heat through. Pour into a greased 8-in. square baking dish.
Unroll crescent dough; separate into 2 rectangles. Seal perforations. Cut each rectangle lengthwise into 4 strips; make a lattice crust over that ham mixture. Bake at 375° until filling is bubbly and crust is golden brown, 18-22 minutes.
