Food Network
Home> Recipes> Pork>
Ham and Cheese in Puff Pastry Recipe

Ham and Cheese in Puff Pastry

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (188)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 188

Showing 111-120 of 188

Sort by:

Newest

  • on November 10, 2009

    Flag

    Dear Ina, Thank you thank you. I made your Pumpkin Roulade and it was absolutely wonderful. I was so proud of myself, because i never made a roll before. Do you have a recipe for a chocolate roll?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 31, 2009

    Flag

    This was absolutely DELICIOUS! First of all, I LOVE puff pastry, so naturally that made it amazing. I used Muenster cheese and brown sugar ham and it was so good... I ate 1/3 of it in one sitting! I baked it at 400 degrees for about 23 minutes and it turned out perfectly. This is a really quick meal and one I will definitely be making again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 28, 2009

    Flag

    A real TaDa with no work. I served this twice to different goups of woman friends with equal success. Thanks for making me look like a star. Easiest recipe you will ever find for a great presentation and no work.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 28, 2009

    Flag

    This was great---I added sliced dill pickles to mimic a cuban sandwich. Turned out great, but don't over stuff or it will be one gooey mess!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 21, 2009

    Flag

    many great options to serve this with different fillings

    serving with cheesy hash brown casserole -as one of the reviewers indicated, and sounds wonderful - can't find this recipe for cheesy hash brown casserole though

    any help much appreciated

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 21, 2009

    Flag

    I've made this recipe twice and both times it left me thinking It needs something creamier, the puff pastry has a rich buttery flavor and that paired with the mustard and cheese went very well together. The black forest ham is a bit salty maybe something more bland like a simple cooked ham would cut some of the richness.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 20, 2009

    Flag

    I am not one to change a recipe much the very first time I make it and it annoys me when someone leaves a bad review when they changed the recipe completely, having said that I follwed the recipe instructions but I used turkey and fontina cheese along with the dijon mustard. Thats what I had and I figured I should just use whats in the fridge. It was really good - the mustard really comes through and makes the dish flavorful. Of course, puff pastry is so versatile anyways. A great afternoon lunch!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 08, 2009

    Flag

    I made this last week for a family get-together, and was immediately told to add this to our Christmas Eve food list. Based on reviews, and because this was the main course, I used 1/2 pound of ham and 3/4 pound of cheese. I did splurge and bought the Black Forest Ham, and used Comte swiss cheese (the cheese shop didn't have enough gruyere, and it really made a difference. While I'm sure you can use plain ham & swiss, if it's a special occasion, go for the good ingredients.

    I baked mine at 425 for 20 minutes, then covered it with foil and baked 5 minutes more, and it turned out perfectly.

    I just can't recommend this recipe enough. I made two to feed 7 people as a main course, and ended up with 1/2 of one left over, which was delicious heated up the next day. We buy ham & cheese croissants from a local bakery on a regular basis, and they're expensive...about $5 each. Now that I have this recipe, I'll just make this instead!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 04, 2009

    Flag

    I made this recipe for a holiday brunch. Everyone loved it! Then I lost the recipe. I'm so glad I looked on foodnetwork and found it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 23, 2009

    Flag

    I just made this and am eating it now. I used Amish Swiss and I did not have any parchment paper, so it went straight on the baking sheet. I recommend using the paper as my puff pastry stuck just a little and was pretty wet. Over all it was good. I got a little too happy with the Dijon mustard so I recommend really measuring it out. I used more ham, as the other reviews suggested, a little under a half a pound. I cooked it at 400 for 25 min to make sure it was brown and well cooked throughout. It came out cooked beautifully. Thanks to everyone for really hammering out the cooking time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 7 8 9 10 11 12 13 14 15 16 17 ... 19 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.