Name: French Ham and Brie Pigs in Blankets
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 24 pieces
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon vegetable oil; 1 large yellow onion, finely chopped; 2 teaspoons chopped fresh thyme; Kosher salt and freshly ground black pepper; 4 thick slices baked honey ham; 3 ounces Brie, rind removed; One 8-ounce tube refrigerated crescent roll dough; Dijon mustard, for serving

Directions

Watch how to make this recipe.

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 slightly and continue to cook to develop a deep 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.
Cut each slice of ham into 12 pieces, each about 1/2 inch by 1 1/2 inches. Cut the Brie into 24 pieces, each about 1/4 inch by 1 inch.
Unroll the dough on a cutting board and separate into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles. Stack two pieces of ham, 1/4 teaspoon of the caramelized onions, and 1 piece of Brie across the tip end of each triangle, roll up in the dough and place seam-side down on the prepared baking sheet. Top each finished roll with a dab of the remaining caramelized onions.
Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard for dipping.

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French Ham and Brie Pigs in Blankets

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