Ham and Broccoli Cheddar Crescent Bake Tips, FAQ & printable recipe

Tips for success

For a more robust flavor, sprinkle a small amount of smoked paprika or freshly cracked black pepper over the broccoli before adding the sauce. This adds a subtle depth that complements the richness of the cheddar. If you prefer a bit of heat, a dash of red pepper flakes mixed into the sauce before pouring can provide a pleasant contrast to the buttery dough.

To achieve a more uniform browning on the crescent dough, you can lightly brush the surface with a small amount of melted butter or an egg wash before baking. This step is optional but helps create a more professional finish.

Be careful not to apply too much, as the dough is already quite rich. Keep a close eye on the oven during the final few minutes of baking to prevent the crust from over-browning.

Variations

• Bacon and Cheddar: Replace the diced ham with crispy cooked bacon bits for a smokier flavor profile. The saltiness of the bacon pairs perfectly with the creamy cheddar sauce and broccoli.
• Herb-Infused Crust: Sprinkle a teaspoon of dried Italian herbs or fresh chopped parsley over the top of the crescent dough before baking to add a fragrant, aromatic element to the dish.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 3 days in an airtight container.

Freezer

Freezing is not recommended as the texture of the crescent dough and the consistency of the creamy sauce can be compromised upon thawing.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and the crust is crisp.

Store any leftovers in an airtight container to maintain moisture. The dish can be kept in the refrigerator for up to 3 days.

When ready to serve, it is best to reheat individual portions in the oven rather than the microwave to preserve the texture of the crescent crust, which can become soft when microwaved. Ensure the leftovers are cooled completely before sealing and refrigerating to maintain food safety standards.

You can assemble the base of the bake, including the ham, broccoli, and sauce, up to 24 hours in advance and store it covered in the refrigerator. However, add the crescent dough topping only right before you are ready to bake.

If the dough is added too early, it may become soggy from the moisture in the sauce. Simply unroll and place the dough on top just before putting the dish into the preheated oven.

Serving ideas

This bake is best served hot, directly from the baking dish. It pairs exceptionally well with a crisp side salad featuring a bright vinaigrette, which helps cut through the richness of the cheddar sauce.

For a more substantial meal, serve it alongside roasted carrots or green beans, which can often be cooked in the oven at the same time if the temperature allows.

When serving, use a sharp spatula to cut through the crust cleanly. Present each portion on a flat plate, ensuring that the bottom layer of ham and broccoli remains intact. The dish is visually appealing when served in the original baker, making it an excellent choice for a simple family dinner where everyone can serve themselves directly from the pan.

Frequently asked questions

Recipe card

Ham and Broccoli Cheddar Crescent Bake

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 6

Ingredients

• 2 cups diced cooked ham
• 2 cups broccoli florets, chopped small
• 1 cup creamy cheddar sauce, store-bought or made ahead
• 1 can crescent dough sheet

Instructions

1. Preheat the oven to 375°F (190°C). In a large 9x13 inch enameled baking dish, distribute the diced cooked ham evenly across the bottom. Add the broccoli florets on top of the ham, ensuring they are spread out to cover the base of the dish uniformly.
2. Pour the creamy cheddar sauce over the ham and broccoli mixture, using a spatula to spread it so that all the ingredients are well-coated. Carefully unroll the sheet of crescent dough and lay it flat over the top of the filling, stretching it gently if necessary to reach the edges of the baking dish.
3. Place the baking dish into the preheated oven and bake for 25 minutes, or until the crescent dough is puffed and golden brown. Remove from the oven and let the dish rest for 5 minutes before slicing into neat squares to serve while hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

32 g

Fat

24 g

Fiber

2 g

Sugar

5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.