Ham And Cheese Strudels Appetizer Paula Deen Recipes

HAM AND CHEESE STRUDELS APPETIZER ( PAULA DEEN)

Steps:

• In a large skillet, melt butter over medium heat. Add onions; reduce heat to medium- low, cover, and cook for 15 minutes, stirring occasionally.
• Uncover and increase heat to medium high.
• Continue cooking onions, stirring frequently for 3 to 4 minutes or until onions are caramel colored.
• Stir in vinegar, and remove from heat; set aside.
• Preheat oven to 400 degrees.
• Line 2 baking sheets with parchment paper.
• On a lightly floured surface roll 1 sheet puff pastry into a 16x10 inch rectangle.
• Place on prepared baking sheet.
• Using the times of a fork, prick a 1/4 inch border around the edge of the pastry.
• In a small bowl, lightly beat egg yolk; lightly brush over border of pastry. Prick remaining pastry with the tines of a fork in the 1/8 inch intervals.
• Repeat procedure with remaining pastry and beaten egg yolk.
• Bake for 12 minutes or until golden brown.
• In a small bowl combine mayo and mustard. Spread evenly over each baked pastry.
• Top each evenly with ham and cheeses.
• Spread caramelized onions evenly over cheeses.
• Bake for 8 to 10 minutes or until hot and bubbly.
• Cut into 2 1/2 inch squares.
• Serve immediately.

HAM & CHEESE BREAKFAST STRUDELS

Steps:

• In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt., In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling., Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.

CRANBERRY HAM & CHEESE APPETIZERS (OR WRAPS)

Steps:

• To tortillas, spread cream cheese all the way around to edges. Sprinkle with cranberries, and chopped green onion. Lay ham slices to cover top.
• Roll up tightly, wrap in plastic and refrigerate at least one hour.
• Eat as wraps or to make pinwheels: Trim off the very ends of each log, then slice each log into 8 slices and lay flat. Place a half cherry (if using) onto the center of each pinwheel. Arrange decoratively onto a serving platter.

HAM AND CHEESE BREAKFAST STRUDELS

Steps:

• In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
• In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
• Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 inches from a short side. Fold side and edges over filling and roll up.
• Brush with butter. Repeat. Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately.
• To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
• Place 2 inches apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.

HAM AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
• Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
• Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
• Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.