2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2
cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated
flaky dough sheet
2 cups chopped cooked ham
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 1/2 cups shredded Swiss cheese (6 oz)
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and
green peppers, drained
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
6 eggs
1 cup milk
1/2 teaspoon salt, if desired
1/4 to 1/2 teaspoon pepper
Heat oven to 375°F.
If using crescent rolls: Unroll both cans of dough into 4 long
rectangles. Place crosswise in ungreased 15x10x1-inch pan; press
firmly over bottom and 3/4 inch up sides to form crust. Press edges
and perforations to seal. If using dough sheets: Unroll both cans of
dough. Place crosswise in ungreased 15x10x1-inch pan; press firmly
over bottom and 3/4 inch up sides to form crust.
Sprinkle ham, Monterey Jack cheese, Swiss cheese, corn and mushrooms
evenly over crust. In medium bowl, beat eggs, milk, salt and pepper
until well blended. Pour evenly over ham, cheeses and vegetables.
Bake 35 to 40 minutes or until crust is deep golden brown, egg
mixture is set and knife inserted in center comes out clean. Cool 5
minutes. Cut into squares.
Bake 37 to 42 minutes.
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