French Ham And Brie Pigs In Blankets Food

FRENCH HAM AND BRIE PIGS IN BLANKETS

Steps:

• 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.

FRENCH HAM-AND-BRIE PIGS IN BLANKETS

Steps:

• 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.

FRENCH BRIE AND HAM BAGUETTE

Steps:

• Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
• Optional: heat in a 400 degree F oven for 10 to 12 minutes.