Comida Kraft
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Cheese 'n Ham Spirals

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Cheese 'n Ham Spirals is rated 4.116666666666666 out of 5 by 180.
Prep Time
15
min.
Total Time
29
min.
Servings

12 servings

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!

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What You Need

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Make It

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  • 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.

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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 130
Total fat 9g
Saturated fat 2.5g
Cholesterol 20mg
Sodium 170mg
Carbohydrate 9g
Dietary fiber 0g
Sugars 0g
Protein 4g
% Daily Value
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I make this once per week now that I know what puff pastry sheets are. I make this once per week now that I know what puff pastry sheets are. I couldn't be happier let me tell you. And: it doubles if you buy 1/2 lb. of the brown sugar ham which is just as nice, I also want to say that it can get stressful every week cutting it into 24 slices, but I have doubled it and cut it into 24 larger slices vs. 48 slices on a doubled recipe. Yes it is superb!!!! Also: I bake mine 3 to 5 minutes longer so it doesn't taste doughy (even after preheating for 12 minutes) preheat 12 minutes bake for 14 minutes bake an additional 3 to 5 minutes let cool 5 minutes eat and smile with some juice or milk or water!!!!!!
Date published: 2006-01-24
Rated 3 out of 5 by from I made this recipe for my New Years party and they were a hit! I made this recipe for my New Years party and they were a hit! Instead of using puff pastry, I used crescent rolls and just kind of sealed them together. Then I used the egg wash, sprinkled the cheese and place the ham over the whole sheet. I just rolled the whole thing up, brushed on the egg wash, sprinkled the cheese and then cut into slices. The only thing I did not like about this recipe was that it was kind of confusing to just read and try to do. I thought I was doing what the steps said, but after watching the video I realized that what I did was not what they were instructing. It still turned out great though!
Date published: 2008-01-02
Rated 3 out of 5 by from These were good. 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
Date published: 2006-05-17
Rated 5 out of 5 by from I made this recipe slightly different using ham and mozzarella cheese with Worcestershire sauce and... I made this recipe slightly different using ham and mozzarella cheese with Worcestershire sauce and onion in the egg wash. Tasted good, but burned slight at 400 degrees. Made it again with frozen spinach and crumbled feta, dropped the temp down to 350, baked for 30 min. until golden brown. Tastes really good! Easy recipe to mix and match with. Plan to make a mini pizza version with a little bit of marinara sauce spread on the dough, ground sausage, and a shredded cheese blend. Should be delicious!
Date published: 2009-01-26
Rated 5 out of 5 by from I made these for the first time to bring to a holiday party last night. I made these for the first time to bring to a holiday party last night. They were very good! People loved them and sought out who had made them to inquire how I did it! They thought it was pepperoni because the ham gets a little zing from the cayenne. They were all gone by the time I left the party while dishes were barely touched! I liked how you can eat them hot from the oven or at room temperature. I would definitely make them again.
Date published: 2009-12-20
Rated 1 out of 5 by from I made these to take to a party and was so disappointed that I didn't even take them. I made these to take to a party and was so disappointed that I didn't even take them. They didn't have much flavor, but the cayenne pepper left a slight after-taste and hot sensation in the back of my mouth. I figured my husband would eat them since I didn't take them to the party, but he didn't like them either and also thought they had a weird after-taste. We ended up throwing them away!
Date published: 2007-02-15
Rated 4 out of 5 by from This was a very good recipe because it was easy to make something that looked like you spent more... This was a very good recipe because it was easy to make something that looked like you spent more time on it than you did. My only changes would be to double the amount of ham used (especially if it is thin sliced) and increased the amount of parmesan cheese. The taste of the puff pastry overpowered everything else, in my opinion. I will definitely make this again with the changes.
Date published: 2007-01-17
Rated 5 out of 5 by from I made these and some muffins for my husband to take to an office potluck. I made these and some muffins for my husband to take to an office potluck. Well ... he only took the muffins. We loved these so much that we ate all of them ourselves! I used turkey and shredded parmesan because that was what I had on hand. So good! My advice, though, is make sure you let the puff pastry thaw on the counter for 45 minutes to an hour before trying to work with it.
Date published: 2005-12-16
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