ANN COX EASTES - KROGER
DIJON HAM SPREAD
3 c diced, cooked ham or country ham
1 T Dijon mustard
1 (8-oz) pkg neufchatel cream cheese, softened
1/4 c chopped green onions
Combine all ingredients in bowl and mix completely. Spread on party rye or favorite bread for sandwiches. Yield: 3 1/2 cups.
2 (8-oz) pkg reduced fat refrigerated crescent rolls
1 (10-oz) pkg frozen chopped spinach, cooked and drained
1 (13-oz) can mushroom stems and pieces, drained
1 1/2 c shredded Swiss cheese.
1 recipe Dijon Ham Spread (above)
Place one package of crescent rolls in a 9 X 13-inch baking dish, coated with vegetetable spray. Press rolls together being sure to seal the seams. Bake at 375 F for 6-8 minutes. In a large mixing bowl place spinach, mushrooms, Swiss cheese and ham spread; mix to combine. Spread filling evenly over crust. Unroll remaining crescent rolls and place on top, sealing seams. Spray top of crust with vegetable spray and bake for 30 minutes or until crust is golden brown. Yield: 16-24 squares.