The perfect savory addition to any brunch spread.
- One sheet of puff pastry, thawed
- 1 TBSP Olive Oil
- 1 TBSP salted butter, melted
- 10 oz thinly sliced deli ham
- 9 slices swiss cheese
- 3 TBSP Beau Monde seasoning
- Everything But the Bagel seasoning, for sprinkling
- Flour, to prevent the pastry from sticking
Preheat and Prep
Preheat the oven to 375. Take one sheet of the puff pastry and open it like a book, laying it flat on a lightly floured surface. Pinch any cracks together, using a couple drops of water to make the pastry easy to manipulate.
Brush the top of the thawed puff pastry with 1 TBSP butter and 1 TBSP olive oil, covering every nook and cranny. Sprinkle the beau monde seasoning evenly over the butter/olive oil combo.
Next, layer the ham on top of the seasoned butter. Finally, add the swiss cheese, If you are more comfortable rolling from left to right, add the swiss on the left side, leaving some room on the right side without cheese. If you are more comfortable rolling from front to back, add the cheese to the bottom of your “square” puff pastry, leaving room at the top.
Carefully roll (either left to right or bottom to top) tightly until you have a log.
Slice and Bake
Slice the roll into 15-18 slices. Place on a parchment covered baking sheet and bake for 22-25 minutes, or until golden brown.
Best served warm, however can be served at room temp!
- Your Puff pastry box will most likely come with two sheets of pastry and will be frozen. I use Pepperidge Farm Puff Pastry. It shouldn’t take too long to thaw out, but if you don’t want to use both sheets (i.e. you’re not making two batches), do not thaw and re-freeze the puff pastry. Only take out whatever sheets you are going to be working with.
Keywords: ham and swiss pinwheel