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Ham and Cheese Pockets Recipe

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This recipe for Ham and Cheese Pockets, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
St. Jude's member
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 package (17 1/4oz) frozen puff pastry, thawed about 20 minutes at room temperature
Dijon style mustard
6 oz. sliced Swiss cheese, cut into 3 1/2 x 2 inch strips
6 oz. sliced baked or boiled ham, cut into 3 1/2 x 2 inch strips
1 egg beaten

Directions:
Directions:
Roll each sheet of puff pastry cut to a 12 inch square on a lightly floured board or pastry cloth. Cut into 4 inch squares. Repeat with remaining sheet of pastry. Spread each square lightly with mustard. Top half of each square with a strip of cheese. Place a strip of ham over each cheese strip. Fold squares of pastry in halves in line with the long edges of ham strips, moistening edges and pressing with a fork to seal. Place pastries about 2 inches apart on ungreased baking sheets. Brush lightly with egg. Pierce top of each pastry in several places with a fork. Bake a 400 degrees until puffed and golden brown (15-18 minutes). Serve hot.

 

 

 

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