Hot Ham & Cheese Slices

I am kind of nerdy when it comes to recipes.  I LOVE to look and browse through cook books, recipes, Pinterest.  My cookbooks probably have a million tabs in them of recipes I want to try out.  I literally get so excited seeing all the yummy possibilities for dinners, lunches, treats….basically anything new I haven’t tried yet.

I have this new Cookbook/Magazine I am loving, “Taste of Home Most Requested Recipes.”  It is FULL of gems I am just itching to try out!  This is a recipe I have been eyeing for a little while now and finally got a chance to make it.  It was full of flavors that I love and that also compliment one another so well.  You need to try this recipe out.  You will LOVE it! And bonus, it is SO EASY to make!

 

First saute your chopped up vegetables….

 

Then lay out your Puff Pastry sheet and layer on the ham…

 

Then the cheese….

 

Then the yummy sauteed vegetables….

 

Fold it up and pinch the seams shut.

 

Bake until golden brown and enjoy your slice of heaven! :)

HOT HAM & SWISS SLICES
recipe from: Taste of Home Most Requested Recipes

1 cup sliced fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 Tbsp. butter
1 package (17.3 ounces) frozen puff pastry, thawed
1/2 pound thinly sliced deli ham
1/2 pound sliced Swiss cheese

In a large skillet, saute the mushrooms, pepper and onions in butter until tender.  Set aside.
Unfold pastry.  Layer ham, cheese and mushroom mixture off-center on each sheet of pastry.  Fold pastry over filling; pinch seams to seal.
Place in a greased 15-in x 10-in x 1-in baking pan.
Bake at 400 degrees F for 18-22 minutes or until golden brown.  Let stand for 5 minutes.  Cut each with a serrated knife into 4 slices.

Enjoy!


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Comments

  1. That sounds yummy! Question — if you wanted to add a mustard of some sort, would you add that before you put on the ham or would it have to be served as a dipping sauce? I <3 mustard on my ham & swiss!

  2. I yried it tonight, but the bottom was still soggy, if I cooked it longer it would have burned on top. Not sure what went wrong.

    • Next time you try it, try baking it on a small cookie rack that you can put on your cookie sheet. I do this with any kind of chicken I bake that has a coating (onion chicken, parmesean mayo chicken, etc) and it keeps the juices away from the bottom if they do leak out. It also allows the heat to get to both sides of the item you are cooking at the same time, cooking it a touch faster. Try it!

  3. I yried it tonight, but the bottom was still soggy, if I cooked it longer it would have burned on top. Not sure what went wrong.

  4. Hi, can i just say that a) these look absolutely amazing and b) i adore the face that you have a "pin it" button in your posts? I can pin things straight from my Google Reader…and I can't do that with any other blog. keep up the fabulous cooking! Marisawww.pinterest.com/marisalmartinez