Slices of ham and caramelized onions give these piggies a fun twist. Add creamy Brie, fresh thyme and a croissant-dough “blanket,” and you have an easy crowd pleaser for your next get-together.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 50 min |
| Yield: | 24 pieces |
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped small
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 8 slices boiled deli ham, about 1/16 inch thick (about 9 ounces)
- 3 ounces Brie, rind removed
- One 8-ounce tube crescent roll dough
- Dijon mustard, for dipping
Instructions
- Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat a little, and cook to develop a more golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cut each slice of ham into 3 strips about 2 inches by 5 inches. Cut the Brie into 24 pieces about 1/4 inch by 1 inch. On each strip of ham, place 1/4 teaspoon of the caramelized onions and 1 piece of Brie, and roll up tightly.
- Open the tube of dough, and separate it into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles (for 24 pieces total). Lay 1 ham roll centered on the tip end of a triangle, roll until you reach the flat end and place, seam-side down, on the prepared baking sheet. Repeat with the remaining triangles and ham rolls. Top each finished roll with a dab (about 1/8 teaspoon) of the remaining onions. Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard on the side.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 66 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 11 mg |
| Sodium | 172 mg |
Reviews
Not bad. Not something I would make again they were bland and the flavors just didn’t align for me. I dipped in raspberry sauce.
Fantastic recipe. A million times better than traditional pigs in a blanket.
Very yummy but super oniony. Because they are small, you do get a mouth full of onion. Still very good. I dipped them in raspberry jam