Ham And Cheese Strudels Appetizer Paula Deen Recipes

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HAM AND DOUBLE CHEESE TURNOVERS WITH HONEY-MUSTARD DIPPING SAUCE



Ham and Double Cheese Turnovers With Honey-Mustard Dipping Sauce image

You can make these ham and cheese pockets easily with pre-made pie crust. Ham, mozzarella and Gruyere cheese are stuffed into these turnovers. Serve with honey mustard sauce.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

1/3 cup finely chopped yellow onion
1 tablespoon butter
1/3 cup shredded Gruyere cheese
1/3 cup shredded mozzarella
1 (14.1 oz) package refrigerated pie crust
1 lightly beaten egg
4 oz chopped deli ham
1/3 cup honey
1/4 cup spicy brown mustard
2 tablespoons whole grain mustard

Steps:

  • Preheat the oven to 375 °F. Line 2 baking sheets with parchment paper.
  • In a medium skillet, cook the onions in the butter over medium heat until translucent. Remove from the heat and cool. In a small bowl, combine the shredded cheeses.
  • Unroll both pie crusts and stack on top of each other on a clean work surface. Roll the crusts together to a 1/8-inch thickness. Cut twelve 3 1/2-inch circles from the dough, re-rolling the dough as necessary.
  • Brush the edges of the circles with the egg wash, and fill each with 1 teaspoon onion, 2 teaspoons ham and 2 teaspoons cheese. Fold in half and crimp the edges to seal. Place on the prepared baking sheets. Cut 3 small slits on top of each to vent, and brush with the remaining egg wash. Bake until golden, 12 to 15 minutes. Serve with Honey-Mustard Dipping Sauce.
  • Honey-Mustard Dipping Sauce:
  • In a small bowl, whisk together the honey and mustards. Yield: about 1/2 cup.

HAM & CHEESE BREAKFAST STRUDELS



Ham & Cheese Breakfast Strudels image

These get the morning off to a cheery start! Sometimes I assemble the strudels ahead and freeze them individually, then bake them as needed. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup whole milk
1/3 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
5 large eggs, lightly beaten
1/4 pound ground fully cooked ham (about 3/4 cup)
6 sheets phyllo dough (14x9-inch size)
1/2 cup butter, melted
1/4 cup dry bread crumbs
TOPPING:
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

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.

Nutrition Facts : Calories 439 calories, Fat 33g fat (18g saturated fat), Cholesterol 255mg cholesterol, Sodium 754mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

HAM AND CHEESE STRUDELS APPETIZER ( PAULA DEEN)



Ham and Cheese Strudels Appetizer ( Paula Deen) image

This is a recipe that I found in Paula Deen's special magazine publication May/June 2009. It is the party issue. This recipe was inhaled by guests and family at our house. It is definitely time consuming so plan on it taking more time than you think but it is worth it. It is definitely a keeper flavor wise as the caramelized onions bring out the ham and cheeses. The honey mustard mayo is a great undercurrent. Great for parties and gatherings like baby showers, showers, brunches, etc. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Ham

Time 1h12m

Yield 15-20 , 15-20 serving(s)

Number Of Ingredients 10

3 tablespoons butter
3 large sweet onions, thinly sliced
1 tablespoon balsamic vinegar
1 (17 1/3 ounce) box frozen puff pastry sheets, thawed (17.3 oz)
1 egg yolk
1/4 cup mayonnaise
1 tablespoon honey mustard
1 (8 ounce) package mini cubed ham (drained and divided)
1 cup shredded cheddar cheese, divided
1 cup shredded mozzarella cheese, divided

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.

Nutrition Facts : Calories 307.3, Fat 21.6, SaturatedFat 7.8, Cholesterol 42.7, Sodium 417.2, Carbohydrate 19.4, Fiber 1, Sugar 2.2, Protein 9.1

HAM AND CHEESE STRUDEL



Ham and Cheese Strudel image

Yawns will be gone from the breakfast table when you serve Jo Groth's strudel. The Plainfield, Iowa cook wraps phyllo dough around a creamy filling of ham, cheese and egg substitute to create pretty golden-brown roll-ups that taste terrific!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon butter
2 tablespoons all-purpose flour
1 cup fat-free milk
1/4 pound fully cooked lean ham, finely chopped
1/3 cup shredded reduced-fat Swiss cheese
4 tablespoons grated Parmesan cheese, divided
1-1/4 cups egg substitute
12 phyllo dough sheets (14 inches x 9 inches)
Nonstick cooking spray
Refrigerated butter-flavored spray
1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley

Steps:

  • In a saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham; heat through. Remove from heat. Stir in Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is melted; set aside. In a nonstick skillet coated with cooking spray, cook and stir egg substitute over medium heat until completely set. Stir into cheese mixture., For each strudel, place one sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with cooking spray; fold in half lengthwise. Coat with cooking spray; spritz with butter-flavored spray. Sprinkle with 1 teaspoon bread crumbs. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides. Roll up dough, starting at end with egg mixture., Place seam side down on an ungreased baking sheet. Coat with cooking spray; spritz with butter-flavored spray. Bake at 375° for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough during baking). Sprinkle each with parsley and remaining Parmesan cheese.

Nutrition Facts : Calories 218 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 576mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

HAM AND CHEESE STRUDEL



Ham and Cheese Strudel image

Yawns will be gone from the breakfast table when you serve Jo Groth's strudel. The Plainfield, Iowa cook wraps phyllo dough around a creamy filling of ham, cheese and egg substitute to create pretty golden-brown roll-ups that taste terrific!

Provided by Allrecipes Member

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1 cup fat-free milk
¼ pound fully cooked lean ham, finely chopped
⅓ cup shredded reduced fat Swiss cheese
4 tablespoons grated Parmesan cheese, divided
1 ¼ cups egg substitute
6 sheets phyllo dough (18 inches x 14 inches)
1 Nonstick cooking spray
1 Refrigerated butter-flavored spray*
¼ cup dry bread crumbs
2 tablespoons minced fresh parsley

Steps:

  • In a saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham; heat through. Remove from heat. Stir in Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is melted; set aside. In a nonstick skillet coated with nonstick cooking spray, cook and stir egg substitute over medium heat until completely set. Stir into cheese mixture.
  • For each strudel, place one sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with nonstick cooking spray; fold in half lengthwise. Coat with nonstick cooking spray; spritz with butter-flavored spray. Sprinkle with 2 teaspoons bread crumbs. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides. Roll up dough, starting at end with egg mixture.
  • Place seam side down on an ungreased baking sheet. Coat with nonstick cooking spray; spritz with butter-flavored spray. Bake at 375 degrees F for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough during baking). Sprinkle each with parsley and remaining Parmesan cheese.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 18 g, Cholesterol 22.4 mg, Fat 9.9 g, Fiber 0.7 g, Protein 16.7 g, SaturatedFat 4 g, Sodium 561.8 mg, Sugar 2.8 g

CRANBERRY HAM & CHEESE APPETIZERS (OR WRAPS)



Cranberry Ham & Cheese Appetizers (Or Wraps) image

Although these are colorful for the yuletide holidays, they are so easy to make, you can have them year round. You can also serve them as 2 individual wraps which are great for lunch on the go, sweet snack (cranberries) included! 1 wrap has about 300 calories. Enjoy.

Provided by 2Bleu

Categories     < 15 Mins

Time 10m

Yield 16 appetizers

Number Of Ingredients 6

2 large flour tortillas (spinach tortillas preferred)
4 ounces reduced-fat cream cheese, softened
1/2 cup dried cranberries, sweetened
2 -3 tablespoons chopped green onions
8 slices lean ham, deli thin sliced
8 maraschino cherries, cut in half (green and red) (optional)

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.

PAULA DEEN'S CHEESE STRAWS



Paula Deen's Cheese Straws image

Tasty little morsels from a collection of Paula Deen's recipes featured in the Nov 09 issue of Good Housekeeping. Cheese straws must have been the inspiration for Cheez-Its (which I happen to love). These are cheesy, buttery, and delicious. A nice savory little treat, and very simple. Prep time does NOT include time needed to bring cheese to room temperature.

Provided by Lightly Toasted

Categories     Lunch/Snacks

Time 1h15m

Yield 4 dozen, 24-48 serving(s)

Number Of Ingredients 4

2 cups self rising flour
1/4 teaspoon ground cayenne pepper
1 cup softened butter
7 ounces sharp cheddar cheese, at room temperature

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl, beat butter and cheese until well blended at medium speed.
  • Add flour and cayenne pepper, and beat in well, for 5 minutes, or until VERY creamy.
  • Put mixture into pastry bag or cookie press that is fitted with a star tip.
  • Pipe 5-inch long strips about 1-inch apart from each other onto an ungreased cookie sheet.
  • Bake ONE COOKIE SHEET AT A TIME, 18-20 minutes until lightly golden.
  • Put the pastry bag/cookie press into the fridge or freezer while each tray is cooking. Otherwise, the butter and cheese gets too soft, and you get cheese "crackers" instead of straws!
  • Cool each tray for 5 minutes, (I prepare the next tray while they are cooling) then move the cooled straws to a wire rack.
  • Keeps well in air-tight containers.

Nutrition Facts : Calories 138.1, Fat 10.5, SaturatedFat 6.6, Cholesterol 29, Sodium 238.1, Carbohydrate 7.8, Fiber 0.3, Sugar 0.1, Protein 3.2

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