Ingredients
3/4 cup mayonnaise2 tablespoons Dijon mustard2 tablespoons honey1/8 teaspoon hot pepper sauce2 cups chopped fully cooked ham (about 10 ounces)1 cup shredded Swiss cheese or crumbled goat cheese1 cup chopped fresh broccoli florets1 cup chopped fresh spinach2 tubes (8 ounces each) refrigerated crescent rolls1 large egg white, lightly beaten
Preparation
Preheat oven to 375°. For filling, mix first 4 ingredients; stir in ham, cheese and vegetables.
Unroll 1 tube crescent dough onto an ungreased baking sheet; seal perforations to form 1 long rectangle. Spoon half the filling lengthwise down center third of rectangle. On each long side, cut 1-in.-wide strips at an angle to within 1/2 in. of filling. Starting at 1 end, fold alternating strips at an angle across filling; seal ends. Brush with egg white. Repeat with remaining dough and filling.
Bake 20-25 minutes or until dark golden brown, rotating pans halfway through baking. Cool 5 minutes before slicing.
