Ingredients
2 cans (8 oz each) refrigerated crescent roll dough
1/4 cup jalapeño jelly
8 oz sliced ham
1 cup shredded Gruyere cheese
1 cup shredded Pepper Jack cheese
1 egg, beaten (for egg wash)
Instructions
Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the dough:
Unroll the crescent roll dough and separate into individual triangles.
Arrange the triangles in a circular pattern on the parchment-lined baking sheet, overlapping the wide ends to form a ring. The narrow points should face outward, creating a sunburst shape.
Assemble the wreath:
Spread the jalapeño jelly evenly over the wide ends of the dough.
Layer the sliced ham, Gruyere cheese, and Pepper Jack cheese on top of the jelly.
Wrap the wreath: Fold the narrow points of the dough triangles over the filling, tucking them under the wide ends to secure.
Apply egg wash: Brush the beaten egg over the dough to give it a golden, shiny finish.
Bake: Place in the preheated oven and bake for 20-25 minutes, or until the dough is golden brown and cooked through.
Serve: Allow to cool for 5 minutes before slicing and serving. Enjoy warm!
This Hot Ham and Cheese Wreath is a crowd-pleaser, perfect for any gathering!
