Real Recipes From Real Home Cooks ®

ham and cheese pie

(5 ratings)
Blue Ribbon Recipe by
Tracey Fortier
Richmond Hill, GA

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

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For ham and cheese pie

  • 1 can
    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 lg
    eggs, slightly beaten
  • 12 oz
    ham, cut into 1/2 inch cubes

How To Make ham and cheese pie

Test Kitchen Tips
Sometimes rolling crescent dough can be sticky. We find if you spray a bit of cooking spray it helps to keep things from sticking.
  • 1
    Unroll 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.
  • 2
    Combine remaining ingredients in a large mixing bowl. Pour into crust.
  • 3
    Roll out each remaining triangle until longest side is 8 inches
  • 4
    Cut into 1/2 inch strips. Criss-cross strips over filling to form lattice top. Flute the edge.
  • 5
    Bake 40 to 50 minutes until knife inserted 2 inches from the edge comes out clean. Do not over bake.