Crescent Roll Casserole
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This cozy bake starts with a tube of dough and ends with clean plates all around.
Ingredients:
For a convenient option, assemble the crescents and let them cool completely before adding the egg mixture and remaining cheese. Cover and refrigerate for up to 12 hours, then bake when ready to serve.
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Image credit: The Pioneer Woman
Ingredients:
- 2 Tbsp. salted butter, plus more for the baking dish
- 4 green onions, thinly sliced, whites and greens separated
- 1 medium yellow onion, diced small
- 1 medium red bell pepper, diced small
- 1 tsp. kosher salt
- 3/4 tsp. black pepper
- 2 (8-oz.) tubes refrigerated crescent roll dough (not sheets)
- 8 slices American cheese, halved diagonally
- 16 pieces thinly sliced deli ham (about 1 lb.)
- 8 large eggs
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 8 oz. pepper jack cheese, coarsely grated (about 2 c.)
- Hot sauce, for serving (optional)
- Prep & Preheat
Begin by preheating your oven to 350°F. Take a 9x13-inch baking dish and lightly coat it with butter to prevent sticking. - Sauté the Vegetables
Melt butter in a large skillet over medium-high heat. Add the white parts of green onions, diced yellow onion, bell pepper, and season with ¼ teaspoon each of salt and pepper. Cook, stirring occasionally, until the vegetables soften and turn lightly golden, about 5 to 7 minutes. Remove from heat and let cool slightly. - Prepare the Crescents
Unroll the crescent dough and separate it into individual triangles along the perforated lines. Place one triangle of cheese and a folded slice of ham onto each piece of dough, then roll them up into crescents. Arrange them seam-side down in the prepared baking dish. Bake for 15 minutes until they begin to puff up. - Whisk the Egg Mixture
While the crescents bake, whisk together eggs, heavy cream, milk, and the remaining salt and pepper in a large bowl. Stir in the sautéed vegetables and half of the shredded pepper jack cheese. - Assemble & Bake
After the initial 15 minutes of baking, remove the dish from the oven and carefully pour the egg mixture over the crescents, ensuring even distribution of vegetables and cheese. Sprinkle the remaining pepper jack cheese on top. Return the dish to the oven and bake for another 40 to 45 minutes, rotating once halfway through, until the casserole is puffed, golden brown, and set in the center. Let it cool for 10 minutes before slicing. Garnish with the green parts of the onions and serve with hot sauce if desired.
For a convenient option, assemble the crescents and let them cool completely before adding the egg mixture and remaining cheese. Cover and refrigerate for up to 12 hours, then bake when ready to serve.
Add this recipe from The Pioneer Woman to your kitchen repertoire today! For more like this, visit our Cooking & Recipes forum.
