5 : lg Baking potatoes, peeled and
Thinly : Thinly sliced
4 : lg Red potatoes, unpeeled and
Thinly : Thinly sliced
1 : ts Minced garlic
1 : tb Fresh thyme leaves, chopped,
Or : Or 1 tsp. dried
1 : ts Salt
1/4 : ts Pepper
8 : oz Gruyere cheese, shredded
1 : Can chicken broth (3 3/4oz)
2 : tb Butter cut into small pieces
1 : /2 c Raw potato; peeled, sliced
-thin : -thin
2 : c Ham; cubed
1/2 : c Green pepper; chopped
2 : Green Onions; Chopped
0: Preheat oven to 375 degrees
1: In a 13 x 9 inch baking pan, melt 5 tablespoons of butter
2: Stir in brown sugar, water and pecans
3: Separate each can of crescent roll dough into 4 triangles, and seal perforations
4: Spread with 3 tablespoon softened butter
5: Combine granulated sugar and cinnamon, sprindle over buttered dough
6: Roll up each triangle from the short side
7: Cut each roll into 4 slices
8: (It will be easier to slice if chilled
9: ) Place in prepared pan, cut side down
10: Bake for 20 - 25 minutes
11: Invert immediately and spoon remaining sauce over tops of rolls
12: Rolls can be made and sliced the night before and kept in refrigerator
13: Add "syrup" the next day
14: These freeze beautifully
15: Recipe By : Rhapsody of Recipes (Chattanooga Symphony Youth Orchestra) From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini