HAM AND CHEESE SLAB PIE
Ham and cheese are layered between crescent roll dough and baked into a ham and cheese slab pie, a crowd-pleaser at any party.
Provided by Christina Salinas
Categories Appetizers and Snacks Pastries
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking sheet with cooking spray.
- Unroll 1 package crescent roll dough onto the baking sheet. Pinch seams together and stretch to fit the baking sheet. Cover dough with a layer of Cheddar cheese slices. Top with ham and remaining Cheddar cheese slices.
- Unroll second package of crescent roll dough onto a flat work surface. Pinch seams together. Place over the Cheddar cheese. Press edges with a fork to seal. Cut shallow slices into the top of the dough to allow steam to escape during baking.
- Whisk egg and water together in a bowl; brush over dough. Sprinkle sesame seeds, salt, and pepper over egg wash layer.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 803.9 calories, Carbohydrate 30.8 g, Cholesterol 149.1 mg, Fat 56.6 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 25.3 g, Sodium 2064.5 mg, Sugar 5.8 g
CHEESE-POTATO SLAB PIE
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.
- Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
- Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.
- Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
- Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.
HAM AND CHEESE PIE
This is a wonderful recipe for either a brunch or a refreshing dinner. The eggs, ham, cheese, and croissants give it a wonderfully rich flavor for all occasions.
Provided by CD Gundersen
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
- Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern.
- Bake in preheated oven until golden brown and set, 50 to 60 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 22.5 g, Cholesterol 95.6 mg, Fat 29 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 1075.8 mg, Sugar 4.2 g
HAM-CHEESE PIE
This great quiche recipe is from The Collector's Cookbook (tear-out) of Woman's Day magazine, April 1975 edition. It is a great way to use leftover ham, and makes an easy brunch dish.
Provided by KerfuffleUponWincle
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Combine ham, cheese and onions or dill and place in pie shell.
- Beat eggs, milk, salt, pepper, and cayenne until frothy and pour over ham mixture.
- Bake in preheated 375 degree oven for 45-50 minutes, until set and golden brown.
- Let stand 10 minutes before serving.
- Makes 8 servings.
Nutrition Facts : Calories 254.1, Fat 15.9, SaturatedFat 6.8, Cholesterol 106.3, Sodium 242.8, Carbohydrate 13.4, Fiber 0.7, Sugar 1.2, Protein 13.9
HAM AND CHEESE PIE
This is a modernized version of the 1970's Bisquick Pie, however, no Bisquick is used in this delicious pie. It's easy to make, without the bother of a pie shell, rolling dough, parbaking etc. Can be served warm or at room temperature, or, as an hors d'oevre, cut into 1 - inch squares. Recipe courtesy of Cooks Country.
Provided by gemini08
Categories Lunch/Snacks
Time 50m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to lowest position and heat oven at 350°F
- Grease a 9 inch pie plate with softened butter, then coat the plate evenly with grated Parmesan.
- Combine Gruyere cheese, ham and scallions in a bowl, sprinkle cheese and ham mixture evenly in bottom of prepared pie dish.
- Combine flour, baking powder, pepper and salt in the now - empty bowl, whisk in half and half, eggs, melted butter, mustard and nutmeg until smooth.
- Slowly pour the batter over the cheese and ham mixture in the pie dish.
- Bake until the pie is golden brown and the filling is set, 30 to 35 Minutes.
- Let cool on a wire rack for @ 15 minutes, slice into wedges, serve warm.
Nutrition Facts : Calories 286.1, Fat 20.7, SaturatedFat 11.5, Cholesterol 155, Sodium 476, Carbohydrate 8.9, Fiber 0.7, Sugar 0.5, Protein 15.9
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From stripedspatula.com
Ratings 4Calories 241 per servingCategory Appetizer
- Place one piece of puff pastry onto the baking sheet and spread with mustard, leaving a 1/2-inch border.
- Sprinkle half of the shredded cheese over the mustard. Layer ham slices over the cheese, followed by the caramelized onions, thyme, and remaining cheese.
HAM-AND-CHEESE SLAB PIES | BETTER HOMES & GARDENS
From bhg.com
5/5 (43)Calories 360 per servingTotal Time 55 mins
- Preheat oven to 400°F. Line two large baking sheets with parchment paper; set aside. In a small bowl stir together cream cheese and mustard. On a lightly floured surface roll each sheet of thawed puff pastry into a 15x12-inch rectangle. Transfer each pastry sheet to a prepared baking sheet; spread half of each pastry lengthwise with cream cheese mixture, leaving a 1/2-inch border around outside edges.
- Add individual layers of ham, onion, and Gruyère cheese over cream cheese layer, leaving a 1/2-inch border around outside edges. In a small bowl whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastries. Fold uncovered portion of each pastry rectangle up and over filling. Use a fork to seal edges together. Brush tops with egg mixture. Cut decorative slits in top of each pastry for steam to escape.
- Bake about 25 minutes or until pastries are golden on both the top and bottom. If top browns more quickly than the bottom, cover with foil. Slide pies and parchment paper onto wire racks; cool slightly. To serve, cut crosswise into strips.
HAM AND CHEDDAR SLAB PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 12Total Time 35 minsCategory EntreeCalories 280 per serving
- Heat oven to 375°F. Line large cookie sheet with foil. If using dough sheet: Unroll 1 dough sheet on cookie sheet; starting in center, press into 12x8-inch rectangle. If using crescent dough: Unroll 1 can of dough into 2 long rectangles on cookie sheet. Overlap long sides to form 12x8-inch rectangle; firmly press perforations and edges to seal.
- Unroll second dough sheet (or second can of crescent dough); press into 12x8-inch rectangle as in step 1. Place over ham and cheese; tuck edge of dough under bottom rectangle to seal edges. Brush with egg.
HAM CHEESE AND ONION PUFF PASTRY SLAB PIE- THE BOSSY …
From thebossykitchen.com
Reviews 13Calories 359 per servingCategory Meat And Poultry
- Defrost the puff pastry according to the package. (Do not let it sit at room temperature for more than 40 minutes. More than 40 mins sitting at room temperature, and the puff pastry will be difficult to work with.)
- In a large skillet, heat the butter or the oil and add the onions and ham. Cook them until the onions are soft and slightly caramelized, about 7-10 minutes. Stir often, so the onions don't burn.
HAM & CHEESE SLAB PIE - PLAIN CHICKEN
From plainchicken.com
5/5 (2)Category Appetizer, Breakfast, Main CourseCuisine AmericanTotal Time 35 mins
- Roll each sheet of thawed puff pastry into a 15x12-inch rectangle. Transfer each pastry sheet to the parchment-lined baking sheets.
- Spread half of each puff pastry sheet with cream cheese mixture, leaving a 1/2 inch border around the outer edge.
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From ahintofrosemary.com
5/5 (2)Total Time 2 hrs 5 mins
- In the bowl of a food processor, add the flour, cubed butter, salt & pepper. Give it a few quick pulses until the mixture resembles pea-size crumbs. Add the cut-up cream cheese and steadily pulse until it all comes together. That should happen in less than a minute.
- For the filling, heat the butter and oil over medium-high heat in a medium-large saucepan. Add the chopped leeks and minced garlic. Cook and stir 3 to 4 minutes or until tender. Add the broth and mustard; bring to a boil. Reduce heat and simmer, uncovered, for 1 minute. Remove from the heat. Stir in diced ham, sweet peppers, peas, herbs, parsley, and salt. Cool for 10 minutes. Stir in the Gruyere cheese and flour.
HAM AND CHEESE SLAB PIE - 12 TOMATOES
From 12tomatoes.com
4.2/5 (13)Total Time 30 minsServings 12
- Roll each sheet of puff pastry into a 12x15-inch rectangle and transfer each sheet to prepared baking sheets.
- In a small bowl, whisk together the cream cheese and mustard until smooth. Season to taste with salt and pepper.
- Spread the cream cheese mixture over half of each puff pastry sheet, leaving a 1/2-inch border around the edge.
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From bhg.com
3.5/5 (2)Calories 499 per serving
- On a floured surface, roll one batch of Pastry Dough to a 17 x 12-inch rectangle about 1/8 inch thick. Fold into quarters; unfold into a 15 x 10 x 1-inch baking pan. Ease into sides and corners. Trim to 1/2 inch beyond pan edges. Cover and chill trimmings.
- For filling: In a 3-quart saucepan heat butter and vegetable oil over medium-high heat. Add leeks and garlic. Cook and stir 3 to 4 minutes or until tender. Add chicken broth and mustard; bring to boiling. Reduce heat and simmer, uncovered, 1 minute. Remove from heat. Stir in ham, sweet peppers, peas, herbs, parsley, and 1/2 tsp. salt. Cool 10 minutes. Stir in Gruyère cheese and flour. Transfer filling to pastry-lined baking pan.
- Preheat oven to 375° F. On a floured surface, roll second batch of Pastry Dough to a 17 x 12-inch rectangle about 1/8 inch thick. Trim to a 15 x 10-inch rectangle, keeping trimmings as similar in width as possible; reserve trimmings. Fold pastry into quarters; unfold over filling. (Or see our tip.) Fold edge of bottom pastry over top; pinch to seal.
- Make a decorative edge by twisting reserved trimmings and laying along each edge. If desired, decorate the top with additional reserved trimmings. Beat egg with 1 Tbsp. water; brush over top.
HAM AND CHEESE SLAB PIE - RECIPES AND MEAL IDEAS
From sidechef.com
Reviews 1Total Time 3 hrs 5 minsServings 10Calories 49 per serving
- In the bowl of a food processor, add the All-Purpose Flour (2 1/4 cup), Unsalted Butter (1/2 cup), Salt (1/4 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon). Give it a few quick pulses until the mixture resembles pea-size crumbs.
- Add the cut up Cream Cheese (8 ounce) and steadily pulse until it all comes together. That should happen in less than a minute.
- Place the dough in a gallon-size resealable plastic bag. Gently smooth it out with a rolling pin to form a rectangle. It helps to be sure that the air is removed from the bag before sealing and rolling.
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- Prepare your baking pan with the bottom pie crust. Let it chill in the fridge while you prepare the filling. This recipe was tested using this pie pan. A 9 x 13 baking dish would be the closest substitute.
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