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Ham 'n' Broccoli Triangles

2-1/2 cups diced fully cooked ham
2-1/2 cups chopped fresh or frozen broccoli, thawed
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 eggs
1/2 cup heavy whipping cream
1/2 teaspoon minced fresh basil
1/2 teaspoon pepper
1/4 teaspoon Italian seasoning, optional
Dash cayenne pepper
1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
3/4 cup butter, melted
SWISS CHEESE SAUCE:
1/4 cup butter

Printed from tasteofhome.com Oct 6, 2008

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Ham 'n' Broccoli Triangles cont.

1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 cup shredded Swiss cheese
Minced fresh parsley, optional

In a large bowl, combine the ham, broccoli and mozzarella cheese. In a
small bowl, beat eggs; stir in the cream, basil, pepper, Italian
seasoning if desired and cayenne. Stir into ham mixture; set aside.
On a work surface, carefully remove one sheet of phyllo dough and
fold in thirds lengthwise (keep remaining phyllo covered with plastic
wrap and a damp towel to prevent it from drying out). Lightly brush

Printed from tasteofhome.com Oct 6, 2008

Ham 'n' Broccoli Triangles

phyllo strip with butter. Place a rounded tablespoonful of filling in
lower right corner of strip. Fold dough over filling, forming a
triangle. Fold triangle up, then fold over, forming another triangle.
Continue folding, like a flag, until you come to the end of the
strip. Repeat with remaining phyllo sheets and filling. Place
triangles on ungreased baking sheets. Brush with butter. Bake at
375° for 20-25 minutes or until golden brown. Meanwhile, in a
small saucepan, melt butter over medium heat. Whisk in flour until
smooth; add milk and salt. Bring to a boil; cook and stir for 2
minutes or until thickened. Remove from the heat; stir in Swiss
cheese until melted. Sprinkle with parsley if desired. Serve with
triangles.

Yield: 40 appetizers.