Recipe Swap: Ham and Swiss Double Pinwheels

A Taste of Home Cooking hosted a gameday and tailgating recipe swap this week.  This recipe comes from Life and Kitchen, but I didn't make it for gameday.  Instead, I figured this would be fantastic toddler food.  And I was right.  I omitted the green onion since I was making it for a two year old.  Finley was excited to help make her "hammy cheesy rollups" and was even more excited to eat them.  She ate three for lunch.  I will send some of the leftovers in her lunchbox today.  So whether you are making these for the watching football set or watching Sesame Street set, I recommend them highly.  They remind me of my friend Shelley's Sausage Swirls.  I submitted Lance's Hot Crab Dip to the recipe swap, I hope whoever made it enjoyed it as much as I do.

Ham and Swiss Double Pinwheels

¼ pound cooked ham, cut into pieces
1 ounce cream cheese, softened
1 can (8 ounces) refrigerated crescent dinner rolls
2 tablespoons grated Parmesan cheese
½ cup shredded Swiss cheese

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended. Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. Spread ham mixture over rectangle. Sprinkle with Parmesan and Swiss cheeses. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Pin It Now!

Easter Dinner

I went very simple this Easter since it was a meal for only three people. I found an easy and great recipe from Epicurious for a ham shank. I went with the holiday standard Potatoes Dauphinois and steamed green beans. I didn't bother premaking the potatoes, I just served them straight from the gratin dish, not as fancy, but just as tasty.








Balsamic and Dijon Glazed Ham

1/2 cup (packed) dark brown sugar
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 8- to 10-pound half ham shank, fully cooked, fat trimmed to 1/2-inch thickness

Preheat oven to 325°F. Combine sugar, vinegar, and mustard in bowl for glaze.

Line large roasting pan with foil. Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in pan and roast ~ 2 hours.

Baste ham with some of glaze. Continue to roast ham until deep brown and glazed, brushing ham with glaze every 10 minutes, about 30 minutes longer. Transfer ham to large platter, slice and serve.

Potatoes Dauphinois

1 ½ cups whipping cream
1 cup milk
½ teaspoon each: dried thyme, salt and pepper
5 russet potatoes, peeled
1 sweet potato, peeled (can sub russet potato)
3 cloves garlic minced

Heat oven to 400 degrees. Combine cream, milk, thyme, salt and pepper in a large pot. Cut russet potatoes and sweet potato into 1/8 inch slices, dropping them into the cream mixture as they are sliced. Cook over medium heat, stirring occasionally, until potatoes are evenly coated and cream mixture thickens, about 10 minutes.

Sprinkle garlic over the bottom of an 8 inch square buttered baking pan. Transfer potatoes into pan in layers, placing sweet potatoes in center layers. Pour remaining cream mixture over. Bake until potatoes are golden brown and tender, about 30 minutes. Cool about 1 hour. Cover, refrigerate until firm, at least 8 hours.

Heat oven to 400 degrees. Cut potatoes into rounds with 3 inch ring molds (or cut into triangles). Bake on a parchment lined baking sheet until they begin to bubble, about 10 minutes.

Pin It Now!