Ham and Double Cheese Turnovers with Honey-Mustard Dipping Sauce

Total Time:
40 min
20 min
20 min

1 dozen

  • 1/3 cup finely chopped yellow onion
  • 1 tablespoon butter
  • 1/3 cup shredded Gruyere
  • 1/3 cup shredded mozzarella
  • One 14.1-ounce package refrigerated pie crust
  • 1 egg, lightly beaten
  • 4 ounces deli ham, chopped
  • Honey-Mustard Dipping Sauce, recipe follows
  • Honey-Mustard Dipping Sauce:
  • 1/3 cup honey
  • 1/4 cup spicy brown mustard
  • 2 tablespoons whole grain mustard
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

  • In a medium skillet, cook the onions in the butter over medium heat until translucent. Remove from the heat and cool. In a small bowl, combine the shredded cheeses.

  • Unroll both pie crusts and stack on top of each other on a clean work surface. Roll the crusts together to a 1/8-inch thickness. Cut twelve 3 1/2-inch circles from the dough, rerolling the dough as necessary.

  • Brush the edges of the circles with the egg wash, and fill each with 1 teaspoon onion, 2 teaspoons ham and 2 teaspoons cheese. Fold in half and crimp the edges to seal. Place on the prepared baking sheets. Cut 3 small slits on top of each to vent, and brush with the remaining egg wash. Bake until golden, 12 to 15 minutes. Serve with Honey-Mustard Dipping Sauce.

Honey-Mustard Dipping Sauce:
  • In a small bowl, whisk together the honey and mustards. Yield: about 1/2 cup.

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