This recipe came right out of a cookbook that my mother put together for each of her daughters at least 5 years ago. I love this book. It's got all of my mom's best recipes. Some of them came from friends and most of those are given credit. This one didn't have anyone else's name on it so I'm assuming my mom made it up. Of course, 20 years ago, when she first made it, she could have found it in a Betty Crocker cookbook. But my mom is famous for changing recipes (that's where I get it from). So, if you look hard enough, you may find a recipe like this one out there somewhere...
Broccoli Ham Ring
1 cup chopped ham
1 cup chopped broccoli
1 1/2 cups shredded cheddar cheese
1/4 cup fresh chopped parsley
2 Tbsp. Dijion mustard
1 tsp. lemon juice
2 packages refrig. crescent rolls
Preheat oven to 350. Mix all ingredients together, except rolls. Set aside mixture. Unroll crescent dough and separate into 16 triangles. Arrange 4 triangles with the wide end corners touching to make a square. Fill the gaps with 4 more triangles (wide ends towards the middle). Now there are 8 gaps so fill them with the remaining 8 triangles. There will be lots of overlapping. (Maybe I should have photographed this part too!) Scoop the ham mixture evenly in a circle around the wide ends of the triangles. Bring the outside points over the mixture and tuck under the wide ends. Some of the mixture may still show through. After doing this, I molded mine into a circle by squishing a little here and there. Bake for about 30 minutes, until golden brown.
In case you have lots of leftover ham from Thanksgiving (or soon to be Christmas) and don't know what to do with it, this is a great time to use it! That's what I used in mine and it was FABULOUS! After I finished my little portion of dinner I thought about taking a picture of the inside too, but my husband had already eaten the rest of the circle!