KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Cheese 'n Ham Spirals

This player is created by Blackwell Team for testing.
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
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
10/24/2006
I agree that these are bland, and the red pepper just didn't taste right with the other ingredients
posted:
9/27/2006
Weren't good at all. Bland and greasy, my husband wouldn't even finish one.
posted:
9/21/2006
These weren't as big as I thought they'd be, but they were good.
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.
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
posted:
8/6/2006
Came out bland, very few were eaten...
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.
posted:
7/8/2006
These were little nothings, very little taste, and quite greasy. disappointing.
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
posted:
4/26/2006
mmmmmm................warm and toasty! They were a party hit, but tastes best if you can keep them warm.
K:46840v0:89390
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email