Corny Ham Bundles Recipe
Corny Ham Bundles Recipe photo by Taste of Home

Corny Ham Bundles Recipe

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"These savory little sandwiches taste great, use up leftover ham and come together easily with a tube of refrigerated crescent rolls," shares Sandy DeMars from her home in Crown Point, Indiana.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon celery seed
  • 1 cup cubed fully cooked ham
  • 1/2 cup fresh or frozen corn
  • 1/4 cup shredded Monterey Jack cheese
  • 2 teaspoons finely chopped onion
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 tablespoon butter, melted
  • 1 tablespoon finely crushed corn chips

Nutritional Facts

1 serving equals 456 calories, 31 g fat (12 g saturated fat), 57 mg cholesterol, 1,047 mg sodium, 29 g carbohydrate, 1 g fiber, 15 g protein.

Directions

  1. In a small bowl, beat the cream cheese, mayonnaise, mustard and celery seed until blended. Stir in the ham, corn, cheese and onion. Unroll crescent roll dough and separate into four rectangles; seal perforations.
  2. Spoon about 1/2 cup ham mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with butter; sprinkle with corn chips.
  3. Transfer to an ungreased baking sheet. Bake at 375° for 15-20 minutes or until golden brown. Yield: 4 servings.
Originally published as Corny Ham Bundles in Quick Cooking January/February 2004, p56

Nutritional Facts

1 serving equals 456 calories, 31 g fat (12 g saturated fat), 57 mg cholesterol, 1,047 mg sodium, 29 g carbohydrate, 1 g fiber, 15 g protein.

Reviews for Corny Ham Bundles

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 28, 2013

"I have used these and substituted broccoli and also spinach but I do have trouble getting them to hold together sometimes. We love them so much, we eat them anyway!"

MY REVIEW
Reviewed Nov. 16, 2009

"My husband and I love this recipe. My personal taste is less of the celery seed and more of the ground mustard."

MY REVIEW
Reviewed Nov. 6, 2009

"Easy to prepare and tastes great. Plan to substitute asparagus or maybe even broccoli for corn soon."

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