Hot Ham and Cheese Wreath

Name: Hot Ham and Cheese Wreath
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 10 to 12 servings
Ingredients: 2 8-ounce tubes refrigerated crescent roll dough; 1/4 cup jalapeño jelly; 6 ounces deli ham, sliced paper thin; 3 ounces gruyère cheese, shredded (about 1 cup); 3 ounces pepper Jack cheese, shredded (about 1 1/4 cups); 1 to 2 jalapeño peppers, thinly sliced

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Level: Easy

Total: 1 hr
Active: 30 min

Yield: 10 to 12 servings

I love serving something familiar with a twist. Give ham and cheese a few flavor updates and a cute presentation and it′s ready for any party!

Level: Easy

Total: 1 hr
Active: 30 min

Yield: 10 to 12 servings

Ingredients

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2 8-ounce tubes refrigerated crescent roll dough

1/4 cup jalapeño jelly

6 ounces deli ham, sliced paper thin

3 ounces gruyère cheese, shredded (about 1 cup)

3 ounces pepper Jack cheese, shredded (about 1 1/4 cups)

1 to 2 jalapeño peppers, thinly sliced

Directions

Preheat the oven to 375˚ F. Line a large baking sheet or pizza pan with parchment paper or nonstick foil. Place a 4 1/2-inch-diameter bowl upside down in the center of the baking sheet and use it as a guide (it will be the center of your wreath).
Separate the dough into triangles and arrange on the parchment around the bowl with the long points facing outward as the “rays” and the wide bases in the center with the edges overlapping. Brush with the jalapeño jelly. Remove the bowl.
In a small bowl, mix the ham, gruyère and pepper Jack, then sprinkle the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that’s OK! Top with jalapeño slices all the way around.
Bake, rotating the pan halfway through, until golden all over, 20 to 30 minutes. Allow to cool slightly before slicing.