Directions
Preheat oven to 350°. Grease an 8-x-8" baking pan with cooking spray.
On a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Spread mustard onto each rectangle. Top with sliced ham and cheese. Starting with one short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 5-6 slices. Place cut side up in baking pan.
In a small bowl, whisk together melted butter, garlic powder and parsley. Brush over pinwheels, then sprinkle poppy seeds on top. Bake for 12-15 minutes, until the rolls are golden.
Directions
Heat broiler. In a small bowl, combine paprika, garlic powder, and cayenne and season with salt and pepper. On a large rimmed baking sheet, toss shrimp with paprika mixture, then broil, flipping once, until pink, about 5 minutes.
Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to let drain, then chop.
Make dressing: In a small bowl, whisk together olive oil, lime juice, a pinch of cayenne, and a pinch of sugar until combined. Add romaine to salad bowl and top with shrimp, bacon, and tomatoes. Drizzle with dressing and serve.
Ingredients
1 (8-oz.) tube crescent roll dough
1/2 lb. deli sliced ham
2 tbsp. Dijon mustard
8 oz. sliced Swiss cheese
4 tbsp. butter, melted
1/4 tsp. garlic powder
2 tbsp. chopped parsley
1 tsp. poppy seeds
Ingredients
1 tbsp. paprika
1/2 tbsp. garlic powder
1/2 tsp. plus a pinch cayenne pepper
kosher salt
Freshly ground black pepper
1 lb. large shrimp, peeled and deveined
4 slices thick-cut bacon
3 tbsp. extra-virgin olive oil
Juice of 1 lime
Pinch of sugar
1 head romaine, chopped
1 c. cherry tomatoes, halved
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