These little stuffed crescents are the sort of simple party bite that never seems to go out of style, and I can understand exactly why a magazine clipping from 1965 would earn a permanent place in the kitchen drawer. With just 4 ingredients, they come together quickly, bake up golden and flaky, and bring that old-fashioned harvest supper feeling to the table. They are hearty enough to satisfy hungry folks hovering around the kitchen, yet easy enough to make any time you need a warm appetizer in a hurry.
Serve these crescents warm with a relish tray, pickles, or a bowl of soup for a simple supper spread, or set them out alongside other potluck favorites like deviled eggs, cheese cubes, and a vegetable platter. They also pair nicely with a crock of chili, tomato soup, or a crisp green salad when you want to turn them into more of a meal.
Oven Baked 4-Ingredient Flaky Stuffed Party Crescents
Servings: 8
Ingredients
2 cans refrigerated crescent roll dough
Directions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
2. In a medium bowl, mix the softened cream cheese, chopped ham, and green onion until well combined.
3. Unroll the crescent dough and separate it into triangles. Place a spoonful of filling on the wide end of each triangle.
4. Roll up each crescent, starting at the wide end and tucking the filling inside, then place them on the prepared baking sheet.
5. Bake for 11 to 14 minutes, or until puffed and golden brown.
6. Let them cool for 5 minutes before serving warm.
Variations & Tips
Turkey version: Swap the ham for finely chopped cooked turkey for a lighter flavor that is especially good after the holidays when you have leftovers to use up.
Cheddar addition: If you do not mind stretching beyond the original 4 ingredients, a handful of shredded cheddar stirred into the filling gives these a richer, heartier taste.
Make-ahead tip: You can mix the filling a day ahead and keep it covered in the refrigerator, which makes assembly much quicker when company is on the way.
Sealing tip: If a little filling wants to peek out, simply pinch the dough gently around it. They do not need to look perfect to bake up beautifully.
Serving tip: These are best warm from the oven, but they also reheat nicely for a few minutes in a low oven if you need to freshen them up before setting out the basket.
