Cheesy Breakfast Pinwheels
If you like warm ham and cheese filled croissants, then you'll adore this simple and easy recipe. Accompany these rich, savory pastries with creamy scrambled eggs and fresh fruit for breakfast. They are also delicious as snacks or cocktail hors d'oeurves.
- 1/4 red onion, halved and thinly sliced (about 1/2 cup)
- 3 tablespoons water
- 1 sheet frozen puff pastry (or home made, if desired)
- 3 teaspoons stone ground mustard
- 1 teaspoon mayonnaise
- 1 cup grated cheese (Swiss, cheddar or other preference)
- 1/4 pound sliced ham, julienned
- 1/4 teaspoon white pepper
- 1 egg, beaten with 1 teaspoon water
Thaw the puff pastry sheet according to the manufacturer's instructions. Preheat the oven to 400 degrees F.. Lightly coat 1 baking sheet with non-stick spray or brush lightly with cooking oil.
While the puff pastry is thawing, heat a small skillet over medium heat. Add the water and the red onion slices. Cook until the onions turn limp and the water has evaporated. Remove from the heat and set aside.
Open the puff pastry sheet flat. If necessary, use a rolling pin to flatten it. Mix together the mayonnaise and mustard. Spread this mixture over the puff pastry surface.
Sprinkle the ham, cheese, red onions and white pepper on top. Brush some of the egg mixture along the long edge of the far side. Roll up the pastry sheet, jelly roll fashion. Place seam side down on a cutting surface and carefully cut the pastry roll into 3/4-inch wide slices. Arrange the slices on the baking sheet, about 1-inch apart. Brush the tops and sides with the beaten egg. Bake 30 minutes, or until golden brown and puffy. Remove with a spatula and serve warm or at room temperature.
©1997, Katherine Heyhoe. All rights reserved.
The Global Gourmet Cookbook
This Archived Page created between 1994 and 2001. Modified August 2007