French Ham-and-Brie Pigs in Blankets

Slices of ham and caramelized onions give these piggies a fun twist. Add creamy Brie, fresh thyme and a croissant-dough "blanket," and you[ have an easy crowd pleaser for your next get-together.]

Total Time:
1 hr 55 min
35 min
30 min
50 min

24 pieces

  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped small
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 8 slices boiled deli ham, about 1/16 inch thick (about 9 ounces)
  • 3 ounces Brie, rind removed
  • One 8-ounce tube crescent roll dough
  • Dijon mustard, for dipping
  • Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat a little, and cook to develop a more golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely.

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

  • Cut each slice of ham into 3 strips about 2 inches by 5 inches. Cut the Brie into 24 pieces about 1/4 inch by 1 inch. On each strip of ham, place 1/4 teaspoon of the caramelized onions and 1 piece of Brie, and roll up tightly.

  • Open the tube of dough, and separate it into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles (for 24 pieces total). Lay 1 ham roll centered on the tip end of a triangle, roll until you reach the flat end and place, seam-side down, on the prepared baking sheet. Repeat with the remaining triangles and ham rolls. Top each finished roll with a dab (about 1/8 teaspoon) of the remaining onions. Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard on the side.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

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