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[quote=Anonymous][quote=Anonymous]This has always been popular when I've served it and they always go:

Get refrigerator croissants.  Unroll on a flat surface.  Wipe a thin layer of crisco or softened butter on the top surface of the croissants.  Dice some ham  and scallions.  I use Smithfield VA Country Ham, but and flavorful ham or bacon will do; make sure that whatever you use is cooked (I like the smoked ham that is already cooked and ready to go).  Sprinkle a light layer of ham and scallions.  Sprinkle a light dash of salt on each croissant.  Roll and bake according to the directions on the package (note this will not cook the filling, which is why the meat needs to be ready-to-eat).  These can be served and appreciated either at room temp or warmed.  I make them ahead of time, take off one or two minutes from the cooking time and then reheat in the oven or toaster oven for 5-6 minutes to warm the up.  Because of the croissants, people think they're really fancy.[/quote]

You know I would probably eat these at a party but man do they sound disgusting when you break it down.  Packaged crescent rolls (fat) smeared with fat and filled with ham (salt and fat). [/quote]

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