Friday, December 21, 2012

Ham & Cheese Mornay

This is so delicious! I love making crescent roll braids stuffed with pizza fillings, tuna melt and so much more. My friend Lindsey Brown shared this idea with me and it was fabulous! It's easy, tasty and filling!

Braided Ham & Cheese Mornay
  • 2 cans crescent refrigerated crescent rolls
  • 1 cup sliced mushrooms
  • 2-4 cups of thick sliced ham
  • 2 cups sharp white shredded cheddar cheese
  • 1/2 cup sliced green onions
Mornay Sauce
  • 2 tablespoons butter 
  • 6 tablespoons flour
  • 3 cup milk
  • 2 chicken bouillon cubes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2-1 teaspoon Worcestershire sauce
  • 1 cup shredded Parmesan cheese
  • pinch of ground nutmeg
Flour a clean surface. Roll out crescent roll dough into one long rectangle. Place on a cookie sheet. Down the center sprinkle ham, onions, mushrooms and white cheddar cheese. Take a knife and cut two inch slits spaced an inch apart down both sides of the dough. Fold them over the top of the filling in a braided fashion, pressing the dough together so it stays. Sprinkle with a little cheddar cheese on top. Bake at 375 degrees for 16 minutes.

While in the oven, in a saucepan on medium high melt butter. Stir in 2 Tbsp of the flour. Add 1 cup of milk. Then gently sprinkle remaining flour over top and stir well. In the microwave in a glass dish add bouillon cubes, red wine vinegar, dijon mustard, and Worcestershire sauce. Heat liquid and then stir cubes until dissolved. Pour into milk mixture on stove. Stir well. Add nutmeg and Parmesan cheese. Sauce should begin to thicken and bubble. Set aside.

Remove braid from oven. Slice up and serve with Mornay sauce spooned over top. Enjoy!