Ham And Cheese Strudels Appetizer Paula Deen Recipes

Steps:

• In a large skillet, melt butter over medium heat. Add onions; reduce heat to medium- low, cover, and cook for 15 minutes, stirring occasionally.
• Uncover and increase heat to medium high.
• Continue cooking onions, stirring frequently for 3 to 4 minutes or until onions are caramel colored.
• Stir in vinegar, and remove from heat; set aside.
• Preheat oven to 400 degrees.
• Line 2 baking sheets with parchment paper.
• On a lightly floured surface roll 1 sheet puff pastry into a 16x10 inch rectangle.
• Place on prepared baking sheet.
• Using the times of a fork, prick a 1/4 inch border around the edge of the pastry.
• In a small bowl, lightly beat egg yolk; lightly brush over border of pastry. Prick remaining pastry with the tines of a fork in the 1/8 inch intervals.
• Repeat procedure with remaining pastry and beaten egg yolk.
• Bake for 12 minutes or until golden brown.
• In a small bowl combine mayo and mustard. Spread evenly over each baked pastry.
• Top each evenly with ham and cheeses.
• Spread caramelized onions evenly over cheeses.
• Bake for 8 to 10 minutes or until hot and bubbly.
• Cut into 2 1/2 inch squares.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Steps:

• In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt., In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling., Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.