Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Ham And Cheese Crisps Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 17 oz pkg frozen puff pastry
2 Tablespoon(s) Honey
2 Tablespoon(s) Dijon mustard
1/4 Cup(s) Parmesan or romano cheese
grated
6 Ounce(s) Thinly sliced fully cooked
Ham
1 Egg
2 Teaspoon(s) Water
Directions:
Let folded pastry stand at room temperature for 20 minutes to thaw.
Line baking sheets with parchment or plain brown paper. Stir
togetherhoney & mustard; set aside.On a lightly floured surface, unfold
1 pastry sheet. Spread with halfof the honey mustard mixture. Sprinkle
with half of the cheese; top withhalf of the ham. Starting at a long
edge, roll pastry, jelly roll style,to center of dough. Repeat from
opposite edge, forming 2 rolls that meetin the center. With a sharp
knife, cut the pastry roll crosswise into1/2" thick slices. (If roll is
too soft to slice easily, chill for a fewminutes.) Arrange the slices
2" apart on the prepared baking sheets.Repeat with remaining pastry,
honey mustard mixture, etc. (If desired,place baking sheet in the
freezer till pastries are solid. Transferfrozen pastries to freezer
containers or bags. Freeze for up to 1month.)Combine egg and water;
brush onto pastries. Bake fresh or frozenpastries in a 400 oven for 15
to 18 minutes or until golden. Remove fromsheet, cool on a rack. Serve
warm or at room termperature. Makes 40.Posted to FOODWINE Digest 4
October 96Date: Fri, 4 Oct 1996 18:13:45 -0400From: Laura Hunter
<LHunter722@AOL.COM>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 345
Calories From Fat: 207
Total Fat: 23.1g
Cholesterol: 32.9mg
Sodium: 453mg
Potassium: 77.7mg
Carbohydrates: 24g
Fiber: <1g
Sugar: 3.3g
Protein: 10.5g


Scale this recipe to Servings [?]