Ham & Bacon Pastry Ring

Ham & Bacon Pastry Ring

by Chef Alli

  • TOTAL PREP TIME50 minutes
  • SERVINGS8 - 10
  • DEGREE OF DIFFICULTYMedium

Ingredients

1 cup ham, diced
½ cup chive and onion cream cheese spread
2 Tbs. Caesar salad dressing
1 apple, skin on, seeded and chopped
½ cup red grapes, halved
½ cup red onion, finely chopped
¼ cup green bell pepper, diced
2 cans refrigerated crescent rolls, 8 oz. each
1 egg, beaten
¼ cup chopped cooked bacon

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Preparation

In a large mixing bowl, combine cream cheese spread with Caesar dressing; add ham, apple, grapes, red onion and bell pepper, gently stirring until combined; set aside.

Unroll both cans of crescent roll dough and separate dough. Arrange dough triangles on a greased pizza stone, overlapping with the shortest side of each roll toward the center leaving a 5-inch circle open in the center.  Points of crescent dough triangles may hang over the edges of pizza stone.  Press overlapping dough and flatten out, using fingers to close center circle to 4 inches. 

Spoon prepared mixture evenly around widest part of dough.  Pull points of dough over filling and tuck these points underneath the dough edge at the center.  This will complete the ring of dough; some filling will still be visible.  Using a pastry brush, brush dough with beaten egg.  Bake pastry in preheated 375 degree F. oven, on center rack, uncovered, for 25-30 minutes, or until golden brown.  Remove from oven and cool on pizza stone for 5 minutes.  Use a large spatula to loosen pastry ring from pizza stone, then slide from the pizza stone to a platter.  Sprinkle pastry ring with bacon and slice to serve. 

Springer Family

Meet the Springer Family

Sycamore, Kansas

My family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.

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