Broccoli and Ham Stromboli with Old Fashioned Root Beer Floats
2 cans (8 ounces each) refrigerated crescent roll dough (**sale** $1.66)
1 ½ cups shredded Swiss cheese (**sale** WF 8 oz. cuts assorted $2.00)
½ cup fully cooked ham, diced (**sale** Farmland Lean Whole Boneless Ham $1.29/lb.)
2 ¼ cups chopped fresh broccoli (**sale** $0.89/lb.)
1 small onion, chopped (**sale** 3 lb. bag medium yellow onions $1.50)
¼ cup minced fresh parsley
1 teaspoon lemon juice
½ gallon vanilla ice cream (**sale** WF $2.50)
1 2-liter root beer (**sale** Howie’s $0.88 each)
1 8oz. tub Whipped Topping (**sale** $0.99)
1 jar maraschino cherries
Preheat oven to 375 degrees. Unroll crescent dough and place triangles on a 12 inch pizza pan or stone, forming a ring with the pointed ends facing the outer edge on the pan, wide ends overlapping. Lightly press wide ends together. Combine the remaining ingredients, and spoon over the wide ends of rolls. Fold points over filling and tuck under wide ends. The filling will be visible and that is o.k. Bake for 20-25 minutes or until golden brown. Makes 6-8 servings.
Slice tomatoes about ¼ inch thick. Drizzle with olive oil and salt and pepper as desired.
In serving glasses, place desired amount of ice cream followed by desired amount of root beer. Repeat in each serving glass. Top each serving with a dollop of whipped topping and 1 maraschino cherry.