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Ham 'n' Swiss Envelopes Recipe
Ham 'n' Swiss Envelopes Recipe photo by Taste of Home

Ham 'n' Swiss Envelopes Recipe

Publisher Photo
These clever envelopes may not hold Christmas cards, but your guests will still be eager to look inside. The hot pockets shaped with refrigerated dough are stuffed with a delicious ham-and-cheese filling.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 3/4 cup diced fully cooked ham
  • 4 teaspoons finely chopped onion
  • 1 teaspoon canola oil
  • 3/4 cup shredded Swiss cheese
  • 1 package (3 ounces) cream cheese, cubed
  • 2 tubes (8 ounces each) refrigerated crescent rolls

Directions

  1. In a large skillet, saute ham and onion in oil until onion is tender. Add cheeses; cook for 3-4 minutes or until melted. Remove from the heat; set aside.
  2. Unroll crescent dough and separate into four rectangles; seal perforations. Place 2 tablespoons of ham mixture in the center of each rectangle. Starting with a short side, fold a third of the dough over filling. On the other short side, bring both corners together in the center to form a point. Fold over to resemble an envelope. Pinch seams to seal.
  3. Place on an ungreased baking sheet. Bake at 400° for 10-12 minutes or until golden brown. Yield: 4 servings.
Originally published as Ham 'n' Swiss Envelopes in Country Woman Christmas Annual 2007, p111

Reviews for Ham 'n' Swiss Envelopes

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 20, 2014

"I made these the other night for a quick dinner. You can use reduced fat rolls and also cooking spray instead of canola oil. I used fat free cream cheese as well to cut some of the calories. To add some extra flavor I used a Chicken and Fish Seasoning from Penzeys called Ruth Ann's Muskego Ave which is a blend of salt, black pepper, garlic, lemon peel and onion."

MY REVIEW
Reviewed Jan. 23, 2013

"This is one of my family's favorites."

MY REVIEW
Reviewed Oct. 1, 2011

"Way too much fat."

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