Broccoli and Prosciutto Bake
Yield: 8 servings (6 for heartier appetites)
Quick and easy on a busy night, this dish may be fully prepared in advance and reheats beautifully in the oven. Freezes well, too. It's actually one of those meals I think tastes better after the second round in the oven. The family-friendly recipe is also a great dinner to take to a friend or neighbor in need.


  • 2 large eggs
  • ½ cup milk (I use non-fat; whole or 2% work well, too)
  • 1 (8-ounce) package Original Pillsbury Crescent Rolls
  • 1 (10-ounce) package frozen broccoli spears, thawed with moisture squeezed out (see helpful hints)
  • ¼ pound thinly sliced prosciutto
  • ¼ pound your favorite ham*
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • ½ cup (2 ounces) shredded mozzarella cheese


  1. Preheat the oven to 375℉.
  2. In a small bowl, lightly beat the eggs with the milk and set aside.
  3. Unroll the crescent rolls and line the bottom of an ungreased 9×13 baking dish with them. These will serve as the crust. (Helpful hint: I keep the rolls attached at the seams and stretch them a little ways up the sides of the dish. Don’t worry if there are a few small gaps in the seams.)
  4. Tear the prosciutto and ham into strips or pieces (or purchase it chipped) and distribute over the rolls. Do the same with the broccoli. (There is no need to cook the broccoli unless you didn’t have time to thaw it fully. Either way, just make sure to remove the excess water.)
  5. Sprinkle the cheeses evenly over the top. Then drizzle the egg and milk mixture evenly over the top.
  6. Bake for 30-35 minutes or until golden brown.

Notes & Tips:

*While a mixture of prosciutto and ham provides nice flavor in this recipe, using all ham is fine and may be a more economical choice. I choose my favorite basic deli ham and asked for it to be chipped for extra ease.

Helpful hints:
My favorite trick to remove all the moisture from frozen and thawed broccoli (and spinach, for that matter) is to literally wring it out in a clean dish towel. Less moisture is often the trick to a better end result when baking with these vegetables.
I prefer to purchase frozen broccoli crowns. When not marked as such, the bags often contain as many stem pieces as crowns (although I use the stems, too). Also, for more even coverage if the spears are large, I tear them into smaller pieces after removing the moisture. Lastly, broccoli fans may use a 16-ounce bag of frozen broccoli crowns instead of the stated 10-ounce bag.
If I have some spinach in my vegetable drawer, I sometimes wilt that (the last time I used half a 5-ounce bag), squeeze out all the excess moisture and add it with the broccoli.


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