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Full Online Book HomeLearning KitchenAppetizers - Ham - Capicola Cheese Whirls
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Appetizers - Ham -  Capicola Cheese Whirls Post by :albefree Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3068

Click below to download : Appetizers - Ham - Capicola Cheese Whirls (Format : PDF)

Appetizers - Ham - Capicola Cheese Whirls

Roll out 1 sheet of Pepperidge Farm puff pastry into a 12'' x 12" square.

Layer thinly sliced spicy capicola (Italian ham) and thin slices of Gruyere cheese on the pastry. Sprinkle with fresh marjoram or oregano leaves (dried will do). Roll pastry tightly into a long cylinder Cut cylinder into approx. 3/4 inch slices Secure end of wheels with a toothpick and place them on a non- stick cookie sheet

Bake in a 400 degree F. oven for 20-25 minutes

Makes approx. 14 cheese whirls

Note: You can substitute prosciuto, roast beef or any thinly sliced meat for the capicola, and replace the cheese as you wish. You might also add some herbs or seasonings as you like.
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Appetizers - Ham -  Deviled Ham Canapes Appetizers - Ham - Deviled Ham Canapes

Appetizers - Ham -  Deviled Ham Canapes
1 can (4 1/2 oz.) deviled ham 1/4 cup sour cream 3 tblsp. chopped dill pickle 1/4 cup butter 2 tsp. lemon juice melba toast pimiento-stuffed olives (for garnish) Mix deviled ham, sour cream, and chopped pickle. Refrigerate several hours. Cream the butter with the lemon juice until fluffy. Spread butter mixture on melba toast. Top with deviled ham spread and garnish with slices of pimiento-stuffed olives. Makes about 3/4 cup spread.

Appetizers - Ham -  Broccoli Ham Ring Appetizers - Ham - Broccoli Ham Ring

Appetizers - Ham -  Broccoli Ham Ring
Source: Pampered Chef Favorites Recipe Book 1/4 pound ham, chopped 1/4 pound fresh broccoli, chopped 1 small onion, chopped 1/2 cup fresh parsley, chopped 6 oz Swiss Cheese, shredded 2 Tab. Dijon Mustard 1 teas. lemon juice 2 cans (8oz) refrigerated crescent rolls Preheat oven to 350° F. Coarsely chop ham, broccoli, onion, and parsley; coarsely grate cheese. Mix all ingredients except crescent rolls and set aside. Arrange crescent triangles in a circle on 13 inch baking stone with bases overlapping in center and points to outside. There should be a 3 inch diameter circle in center.Evenly spoon filling over base.