Tuesday, May 26, 2009

Ham and Swiss Puffs

I made these babies a few months back when I hosted book club. They were a big hit. They have quickly become a family favorite.

Ham and Swiss Puffs
Preheat the oven to 250 degrees and lightly spray a mini-muffin pan; set it aside. Next you will need:

3 T. finely chopped onion
1 c. shredded Swiss cheese (you can use any kind you prefer-we love Swiss w/ham)
2 T. finely chopped fresh parsley
2.5 ounces finely chopped processed ham (get the good quality deli ham!)
Then mix together and set aside.

In a small bowl mix together:
1 egg, slightly beaten
1 T. Dijon mustard (can use 2 T. if you love Dijon!)
2t. Worcestershire sauce
1 t. garlic powder
salt/pepper to taste
Then add the ham/cheese mixture to the egg mixture and toss until everything is coated; set aside.

Roll out one can of crescent rolls into a large rectangle (pinching seams together). Cut dough into 24 even squares. Place one square into each of the mini-muffin slots.
With a tart-shaper slightly coated in flour (if you don't have one of these, you can use the end of a wooden spoon, or something smooth and round in it's place), press each square of dough shaping it like a mini pie crust. Generously fill each cup with some of the ham and cheese mixture. Bake in the preheated oven for about 15 minutes or until the cheese is melted and the dough is slightly golden. Remove and cool for a few minutes before serving. (You can cover tightly with saran and refrigerate until you need to bake them)

Original recipe source here.

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