Dishing Sisters

Pigskin Party – revisited

{Posted on February 5, 2011}

Ok, here’s one more idea for you. It’s one of my favorites as far as appetizers go, but it’s also great for a “soup and sandwich” kind of meal! I always have two boxes of puff pastry in my freezer, it’s so great to work with and everyone thinks you’ve spent hours in the kitchen preparing a masterpiece. (I’ll definitely do a segment on these recipes…stay tuned!)

Ham and Cheese Puff Pastry

1 Pkg frozen puff pastry, defrosted (best if defrosted in frig overnight)

2 Tbs. Dijon mustard

2/3 Lb. of thinly sliced Black Forest Ham

1/2 Lb. thinly sliced Gruyere cheese (you can shred it also, or use shredded/sliced mozzarella or cheddar cheese…I love the little bite of the Gruyere – makes the dish!)

1 Egg, beaten with 1 tsp of water for egg wash

Preheat oven to 450 degrees. Place a piece of parchment paper on a baking sheet.

Lay pastry sheet out on a floured surface. Roll dough out to about 10×12 inches. Put it on a sheet pan and brush the center of the dough with the mustard, leaving about 1 inch border on all sides. Place the layer of ham, then the layer of cheese on top of that, continuing to leave the 1 inch border. Brush the border with the egg wash, that will seal the top to the bottom.

Place the second sheet of pastry dough on the floured surface and roll out to same size as the first. Place this layer on top of the other, lining up the edges. Press edges together lightly to seal. With a sharp knife, cut the edges to make a nice clean edge. Brush the top with the egg wash and cut a few slits in the top to allow steam to escape while baking.

Bake 20-25 degrees until puffed and deep golden brown. Cut up in pieces and serve warm or at room temp. Delish!!

~Recipe courtesy of Ina Garten, Food Network~

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