Ham and Cheese in Puff Pastry

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Easy and delicious appetizer. Also have served it for lunch with a side salad. I've made it with swiss cheese as well which was equally as delicious! You can also make it the nice before and bake it when ready!

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I was looking for simple and delicious recipe for appetizers and I found it. It was very easy to assemble and bake. It's very simple, but elegant French-inspired flavor, was delicious. I would highly recommend it.

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WOW! This is fantastic! I used smoked gruyere, dijon mustard, and my favorite brand of thinly sliced ham lunchmeat. Cooked at 425 for 20 minutes and it is golden brown just like Ina's. Everything cooked evenly. I am definitely going to make this for company and parties - it's a keeper!

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Tasty! This is a great appetizer, and looks very professional. What's more, it's easy to make. Everyone who tried it raved about it. I love using puff pastry, and will try using other meats / cheeses next time. As a side note: I have never used an Ina recipe that I didn't LOVE!

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Made this and turn out wonderful and so good. Did check as always with something cooking in the oven and found it didn't need to bake as long. Maybe it was my oven but I check just in time even the paper was starting to brown which shouldn't.Normally my oven temperature is correct.Don't know but all turn out well. thank you.Will make again for sure.

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Easy and fun.

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Home run recipe!!!! Made this for the extended family's holiday party. It was the hit of the party! Very easy to make and turned out beautifully. I will repeat this one for every party this year.

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Didn't use Danish Ham but used one very close to it. Only suggestion is that if you don't use Danish Ham be sure to put ham slices between paper towels to absorb some of he water they purge the hams with. This way your appetize won't get soggy.
Great recipe Ina and so simple and sooooooooooooooo good.

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This was absolutely delicious and so easy to prepare. We substituted a very sharp white cheddar for the gruyere, and it worked just fine, and we baked it at 425 rather than 450, as we didn't want to take a chance on it being overdone. Ina's recipes are the best. They look and taste great!

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I've made this a few times in the past, and for a recent Christmas party I made it with brie instead of gruyere. It was delicious and everyone loved it.