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Ham and Cheese Cream Puffs

TOTAL TIME: Prep: 45 min. Bake: 20 min. YIELD: 3 dozen.
Cream puffs are a family favorite, but I prefer them savory and not sweet, so this is my take on a unique appetizer that disappears quickly! Crab, chicken or other cooked meat could be used to replace ham.

Ingredients

  • 1 carton (8 ounces) spreadable chive and onion cream cheese
  • 1/2 cup mayonnaise
  • 3 tablespoons 2% milk
  • 1 cup cubed fully cooked ham
  • 1 cup shredded cheddar cheese
  • 3 tablespoons chopped sweet red pepper
  • 1 tablespoon minced chives
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • CREAM PUFFS:
  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • Additional minced fresh parsley and chives

Directions

  • 1. In a small bowl, beat the cream cheese, mayonnaise and milk until blended. Stir in the ham, cheese, pepper, chives, parsley and garlic. Cover and refrigerate until ready to use.
  • 2. In a large saucepan, bring the water, butter, seasoned salt, garlic powder and onion powder to a boil. Add flour all at once and stir until a smooth ball forms.
  • 3. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in the cheese, parsley and chives.
  • 4. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
  • 5. Just before serving, fill cream puffs with ham mixture. Sprinkle with additional parsley and chives.

Nutrition Facts

1 appetizer: 116 calories, 10g fat (5g saturated fat), 46mg cholesterol, 166mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 4g protein.

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