They’re baked in a 13 x 9-inch (33 x 23 cm) dish, making them perfect for feeding a crowd and sure to please everyone.
°125 ml (½ cup) grated cheddar cheese
°60 ml (1/4 cup) mayonnaise
°125 ml (½ cup) diced peppers, drained
°60 ml (1/4 c) green onions
°15 mL (1 tbsp) jar pickled jalapeño peppers, finely chopped
°5 ml (1 tsp.) Worcestershire sauce
°0.5 ml (1/8 tsp) ground red pepper (cayenne), if desired
°2 boxes (8 units each) Pillsbury™ Refrigerated Croissants
°8 slices of deli sliced ham
- Preheat the oven to 190°C (375°F). Spray a 33 x 23 cm (13 x 9 in.) glass dish with a capacity of 2.85 L (3 quarts) with cooking spray. In medium bowl, beat chili cheese ingredients with electric mixer on medium speed 1 to 2 minutes or until creamy; refrigerate 15 minutes.
- Unroll the contents of a box of croissants on a work surface; reshape to form a 30 x 20 cm (12 x 8 in) rectangle. Gently spread half of the spiced cheese mixture over the crescent dough, leaving 2.5 cm (1 inch) of space at the small ends to seal the edges together. Placing 4 slice ham evenly on layer of cheese. Starting at the top short side of the rectangle, roll up tightly and pinch the edges together. Repeat for the other box of croissants.
- Using a serrated knife, carefully cut each roll into 6 slices about 3 cm (1 1/4 in.) wide and arrange spiral sides up in the dish, restoring the slices to their original shape. round shape, as needed. With piece waxed paper, gently press tops of croissants to slightly flatt them.
- Bake for 25 to 30 minutes or until the pastry is golden brown and cooked through. Garnish with more sliced green onions, if desired. Serve hot.