Ham and Cheese Crescent Squares

Step 1

Heat the oven to 375ºF. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.

Step 2

Unroll 1 tube crescent roll dough on the foil. Pinch the perforated seams together to seal. Arrange 4 ounces of the Swiss cheese slices evenly over the dough. Fold 8 ounces ham slices in half and place evenly over the cheese. Spread 3 tablespoons coarse Dijon mustard and 3 tablespoons apricot preserves if using over the ham. Sprinkle with 1/4 cup sliced pepperoncini peppers if using. Top with the remaining 4 ounces Swiss cheese.

Step 3

Unroll the second tube of crescent roll dough over the cheese, leaving the perforations as they are for steam to escape.

Step 4

Bake until the crescent dough is puffed and golden brown, 15 to 20 minutes.

Step 5

Mix 3 tablespoons melted unsalted butter, 1 teaspoon Italian herb seasoning, and 1/4 teaspoon garlic powder together in a small bowl. Brush over the top of the crescent dough.

Step 6

Return the baking sheet to the oven. Bake until the cheese is bubbling and the pastry is crisped through, 5 to 10 minutes more. Let cool for 10 minutes. Transfer to a cutting board and cut into 16 pieces.

Recipe Notes