French Ham-and-Brie Pigs in Blankets
- Level: Easy
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 66
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 11
- Sodium
- 172
- Total: 1 hr 55 min (includes cooling time)
- Active: 50 min
Ingredients
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 large yellow onion, chopped small
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
8 slices boiled deli ham, about 1/16 inch thick (about 9 ounces)
3 ounces Brie, rind removed
One 8-ounce tube crescent roll dough
Dijon mustard, for dipping
Directions
- 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 a little, and cook to develop a more 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 paper.
- Cut each slice of ham into 3 strips about 2 inches by 5 inches. Cut the Brie into 24 pieces about 1/4 inch by 1 inch. On each strip of ham, place 1/4 teaspoon of the caramelized onions and 1 piece of Brie, and roll up tightly.
- Open the tube of dough, and separate it into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles (for 24 pieces total). Lay 1 ham roll centered on the tip end of a triangle, roll until you reach the flat end and place, seam-side down, on the prepared baking sheet. Repeat with the remaining triangles and ham rolls. Top each finished roll with a dab (about 1/8 teaspoon) of the remaining onions. Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard on the side.