The leftover ham recipe you can make now, serve later.

8 oz. can Pillsbury refrigerated quick crescent or Italian flavor crescent dinner rolls
2 eggs, slightly beaten
1 tbsp. Kraft grated Parmesan cheese
Salt
Pepper
2 c. (8 oz.) Kraft natural Monterey Jack cheese, cut into 1/2" cubes
2 c. ham, cut into 1/2" cubes
2 tbsp. chopped green pepper, if desired

Preheat oven to 325 degrees. Separate crescent dough into 8 triangles. Place 5 triangles in 9 inch pie plate, pressing together to form a crust. Reserve 3 triangles for top crust.

In large mixing bowl, combine remaining ingredients; pour into crust. Roll out remaining triangles so longest side is 9 inches. Cut into 1/2 inch strips. Twist strips, crisscross over filling and tuck under bottom crust to form a lattice top. Press edge with fork to seal. Bake at 325 degrees for 50-60 minutes until crust is golden brown. Refrigerate any leftovers. Makes 5-6 servings.

Tip: Pie may be prepared ahead of time, covered with plastic wrap and refrigerated for 2-3 hours before baking.