Savory Slab Pie

Savory Slab Pie

This “man food” is gobbled up at football game time, but I make the vegetarian version and serve it as appetizers at parties. 

1 – 8 ounce can crescent dinner roll

3 tablespoons Durkee’s or honey mustard

1/4 pound thinly sliced cooked ham (from the Deli)

4 slices sharp cheddar cheese

1 egg, slightly beaten

1 tablespoon poppy seeds (optional)

 

On a cookie sheet lined with parchment, press half of the crescent dough to make an approximately 6 X 4 rectangle. Evenly spread the mustard on top of the dough, top with the sliced ham and then the sliced cheese.  Place the second half of the dough on top, press together the seams and tuck the edges under the bottom to seal.  Brush the top with the beaten egg and sprinkle with poppy seeds. Bake at 375 for 15 - 20 minutes, until golden brown on top. Cool 5 minutes and slice.   Makes 8 servings.

 

Vegetarian Slab Pie

 

Begin the original recipe with the dough on parchment and spread the mustard. In place of the sliced ham, place a thinly sliced apple on top of the mustard and crescent dough, sprinkle with walnuts and top with the sliced cheese.  Continue with the second half of dough, press together the seams, brush with the egg and sprinkle with the poppy seeds. Bake as directed above.