Artichoke Ham Puffs Food

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups., Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.

25 SIMPLE SAVORY PUFF PASTRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a puff pastry recipe in 30 minutes or less!

ARTICHOKE AND PARMESAN BAGEL BITES

Steps:

• Drain artichoke bottoms and chop and also chop up the green onions. Mix all ingedients until well combined. Spread on mini bagels and broil until brown and bubbly. 5-7 minutes.
• *I guessed on the size can of artichokes, I think they only come in one size though.

PUFF PASTRY SPINACH AND ARTICHOKE PINWHEELS

Steps:

• Preheat oven to 425℉. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large bowl combine the cream cheese, sour cream, mozzarella cheese, parmesan cheese, grated onion, minced garlic, salt and pepper. Stir together.
• Add in the spinach and artichokes. Stir until all combined.
• Spread out the puff pastry, pressing to even out the fold marks, so that there are two whole sheets of pastry.
• In a small bowl combine the egg and the water. Mix with a fork. Brush this onto the top of the puff pastry. Spread a layer of the spinach artichoke dip on the puff pastry.
• Carefully roll it up and using a sharp knife cut into one inch sections. Lay onto the prepared baking sheet. Brush the top of the pinwheels with the egg wash.
• Bake for about 20 minutes. Will be slightly golden. Remove from the oven and allow to cool for a couple minutes. Best when served warm.

ARTICHOKES WITH HAM

Steps:

• Fill a large bowl with ice water. Squeeze lemon into bowl, and add lemon halves; set aside.
• Trim artichokes; snap off tough outer leaves. Slice off the upper 2/3 of bulb and discard. Using a vegetable peeler, remove green outer layer from around heart. Using a melon baller, scoop out choke, and discard. Keep in acidulated water while preparing remaining artichokes.
• Bring a medium saucepan of water to a boil. Add 10 of the artichokes and 2/3 cup oil. Cook until tender when pierced with the tip of a knife. Using a slotted spoon, transfer to a blender. Slowly add 1/3 cup of the cooking liquid and 1/3 cup oil. Blend artichokes until smooth. Season with salt and pepper. Transfer puree to a small bowl; set aside.
• In a small bowl, whisk to combine the vinegar and mustard. While continuing to whisk, gradually add 3 tablespoons olive oil whisking until thickened; set aside.
• Place julienned pigs' ears in a small skillet. Cook over medium-high heat until heated through and golden brown. Remove from heat; set aside.
• Thinly slice the remaining 2 artichokes lengthwise. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the artichokes, and saute until crisp and golden brown. Remove, and set aside. To the same skillet, add remaining tablespoon oil. When the oil is hot, add the shrimp. Saute until pink and just cooked through. Remove and set aside.
• Evenly divide the artichoke puree between 4 plates. Place ham on work surface. Divide shrimp between slices of ham, and wrap to enclose to form bundles. Place 2 bundles in the center of each plate. Garnish with sauteed artichokes and pigs' ears. Drizzle with vinaigrette, and serve immediately.

ARTICHOKE-CHEESE PUFFS

Steps:

• Crush 4 crackers; place crumbs in shallow dish. Mix cheeses in medium bowl until blended; stir in artichokes.
• Roll cheese mixture into 32 balls, using about 2 tsp. cheese mixture for each. Coat evenly with cracker crumbs; place in shallow pan. Refrigerate 30 min.
• Heat oven to 350°F. Place remaining crackers in single layer on baking sheet; top each with 1 cheese ball.
• Bake 15 min. or until heated through.

GRANNYS HAM AND ARTICHOKE CASSEROLE

Steps:

• Drain artichoke hearts.
• Combine soup,onion,sherry and garlic salt.
• Mix well.
• In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture.
• cover and bake for 25-30 minutes in a preheated 375 degree oven.
• One variation of this recipe that i leave out is to add 8 quatered hard boiled eggs to the pan before the soup mixture is poured on.
• I am not a big hard boiled egg fan so I omit it.
• She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven.
• When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.