Cheese 'n Ham Spirals

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video by: kraft

Swirls of a delicious cheese and ham mixture run through small circles of pastry. Your guests will never know how easy they are to make!

time

prep:

15 min

total:

29 min

servings

total:

12 servings

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What You Need

egg

Tbsp. water

sheet frozen puff pastry (1/2 of 17-1/4-oz. pkg.), thawed

1/4

cup KRAFT Grated Parmesan Cheese, divided

1/4

tsp. ground red pepper (cayenne)

slices OSCAR MAYER Deli Fresh Smoked Ham

Make It

HEAT oven to 400°F.

BEAT egg and water until blended. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut lengthwise in half. Brush both pastry halves lightly with egg. Sprinkle 1 pastry piece with 3 Tbsp. cheese and pepper; cover with ham and remaining pastry piece, egg-side down. Roll gently with rolling pin to seal. Brush lightly with some of the remaining egg.

ROLL up tightly into 14-inch log, starting at 1 long side; cut crosswise into 24 slices. Place, cut-sides down, on parchment-covered baking sheet. Brush with remaining egg; sprinkle with remaining cheese.

BAKE 12 to 14 min. or until golden brown.

Kraft Kitchens Tips

Make Ahead

Prepare spirals as directed but do not slice or bake. Wrap securely; freeze. When ready to serve, thaw, slice and bake as directed.

Note

Serve warm or at room temperature.

Substitute

Prepare using KRAFT Reduced Fat Parmesan Style Grated Topping.

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bfoell

posted:10/24/2006

I agree that these are bland, and the red pepper just didn't taste right with the other ingredients

Sodapop3217

posted:9/27/2006

Weren't good at all. Bland and greasy, my husband wouldn't even finish one.

suzmuffin

posted:9/21/2006

These weren't as big as I thought they'd be, but they were good.

hatw

posted:9/17/2006

Good & Easy. This was a hit at a cocktail party, especially with the "meat and potatoes" crowd. Easy to make ahead & freeze. Take out just the amount needed and cook.

earline13

posted:8/18/2006

tried this on my family and everyone loved them. They melt in your mouth, disappeared like magic. I guess you could say they were a hit

mom2emnlogan

posted:8/6/2006

Came out bland, very few were eaten...

Heather1382

posted:8/4/2006

I skipped the egg mixture completely. I just rolled the ham and cheese in the pastry and baked. Should have doubled the recipe....they went quickly.

BUBZADIE

posted:7/8/2006

These were little nothings, very little taste, and quite greasy. disappointing.

a cook

posted:5/17/2006

These were good. I was a little too slow at making them though, so my dough got very soft & was smashing as I was slicing. Maybe next time I'll put in freezer for 20-30 minutes or so to harden before slicing. I used shredded cheddar instead of grated parmesan so made very greasy. Next time I will try parm. I used more than 8 slices of ham & I used Kraft's new Virgina ham. THAT HAM IS SOOO GOOD! I had more egg mixture at the end, but I used it all like the recipes states. They were supposed to be done baking, but they were soggy, (from the extra coating of egg mixture?) so I baked a little longer & the ham ended up drying out & tasting like very hard bacon. Next time maybe I will follow the recipe & not use all the egg mixture, just coat til moist....A cook in St. Louis, MO

a cook

posted:4/26/2006

mmmmmm................warm and toasty! They were a party hit, but tastes best if you can keep them warm.