Festive Ham and Cheese Wreath
Prep Time: 45 min
Total Time: 1 hour 10 min
Makes: 1 wreath (40 appetizers)
2 cups finely shredded Swiss cheese (8 oz)
1 1/2 cups chopped cooked ham (about 8 oz)
4 medium green onions, sliced (1/4 cup)
2 tablespoons honey mustard
2 cans (12 oz each) Pillsbury Golden Layers refrigerated buttermilk or flaky original biscuits
1 egg, beaten
1 tablespoon sesame seed or poppy seed
2 tablespoons diced red and green bell peppers, if desired
1 green-onion fan, if desired
Heat oven to 375F. Spray large cookie sheet with cooking spray. In large bowl, stir together cheese, ham, onions and mustard.
Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round.
Place 1 rounded tablespoon cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture.
Arrange 8 balls, seam side down and sides almost touching, to form ring on cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed.
Bake 18 to 25 minutes or until golden brown. Carefully slide wreath from cookie sheet onto 14-inch serving platter. Sprinkle with bell peppers. Place onion fan in center of wreath. Serve warm.
High Altitude (3500-6500 ft): No change.
How-To
To make a green-onion fan, place the tip of a knife at the onion's middle and slit through the green ends. Place the onion in ice water, which will cause the "leaves" to curl; keep the green-onion fan in water until ready to use.
Make-Ahead
Assemble the wreath on a cookie sheet. Cover loosely with plastic wrap and refrigerate for up to two hours. Bake as directed in the recipe.
Make It Special
Place the baked wreath on a large decorative platter (found at your favorite party goods store) and surround it with rosemary sprigs.
