Ham and Broccoli Lattice Pie
Honey Carrots and Mixed Green Salad
Ingredients
- 3 (8-oz) cans refrigerated crescent roll dough sheets
- 1 (16-oz) pkg cubed cooked ham, drained
- 1 (12-oz) pkg broccoli florets
- 1 (10.75-oz) can cream of chicken soup
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1¼ cups milk
- 1 Tbsp Dijon mustard
- 1 tsp onion powder
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°F. Unroll 2 cans crescent dough sheets and press into bottom and up sides of a lightly greased 15-x-10x-1-inch rimmed baking sheet.
- Bake 10 minutes or until golden brown.
- Meanwhile, stir together ham, broccoli, soup, cheese, milk, Dijon, and onion powder in a bowl; season with salt and pepper, if desired. Spoon ham mixture over baked crust.
- Unroll remaining can of crescent dough sheets. Cut into 1-inch strips. Arrange in a lattice pattern over filling; brush dough with beaten egg. Bake 20 minutes or until golden brown.
Side Dish Ingredients
- 2 (10-oz) pkg frozen honey-glazed carrots
- 1 (9-oz) pkg premium romaine salad mix
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Heat carrots according to package directions.
- Toss salad mix with vinaigrette just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
709
|
111
|
820
|
| Fat (g) | 34 | 6 | 40 |
| Sat. Fat (g) | 15 | 2 | 17 |
| Protein (g) | 36 | 1 | 37 |
| Carb (g) | 64 | 14 | 78 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 2490 | 238 | 2728 |
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