Ham and Cheese Pie

Tracey Fortier


I love to eat this breakfast for dinner. So cheesy and so good.

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★★★★★ 2 votes
30 Min
50 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
The entire Kitchen Crew gobbled this ham and cheese pie up in no time. The Monterey Jack cheese melts really smooth and is rich, but the savory ham balances out the pie. The crescent dough makes the perfect buttery light crust. So good!

Note: Sometimes rolling crescent dough can be sticky. I find if you spray a bit of cooking spray it helps to keep things from sticking.


1 can(s)
refrigerated crescent rolls
8 oz
monterey jack cheese, cut into 1/2 inch cubes
1/8 tsp
1/8 tsp
1 Tbsp
Parmesan cheese, grated
2 large
eggs, slightly beaten
12 oz
ham, cut into 1/2 inch cubes


Step 1 Direction Photo

1Unroll crescent rolls and separate into eight triangles. Preheat oven to 325. Place five triangles in a 9-inch pie pan. Press pieces together to form crust. Reserve three triangles for the top crust.

Step 2 Direction Photo

2Combine remaining ingredients in a large mixing bowl. Pour into crust.

3Roll out each remaining triangle until longest side is 8 inches

Step 4 Direction Photo

4Cut into 1/2 inch strips. Criss-cross strips over filling to form lattice top. Flute the edge.

Step 5 Direction Photo

5Bake 40 to 50 minutes until knife inserted 2 inches from the edge comes out clean. Do not over bake.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Collection: Comfort Classics