Best Ham Cheese And Mushroom Turnovers Recipes

CHEESY HAM AND MUSHROOM STRATA

Cheesy Ham and Mushroom Strata image

Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 10

Ingredients

Unsalted butter, for the baking dish
2 tablespoons olive oil
12 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf rustic Italian bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Swiss cheese
6 ounces diced ham

Steps:

Butter a 9-by-13-inch baking dish.
Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
On the day of baking, preheat the oven to 325 degrees F.
Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

HAM AND CHEESE TURNOVERS

Ham and Cheese Turnovers image

These turnovers can be assembled, wrapped tightly, and then refrigerated up to 12 hours in advance. Once cooked, they will last for up to 5 days in the refrigerator if sealed tightly in bags or containers. Reheat in 350 F oven until warm.

Provided by bobmandyg

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (1 lb) package refrigerated pizza dough
8 ounces deli ham, thinly sliced
4 ounces swiss cheese, thinly sliced
1/2 yellow onion, cut into thin rings

Steps:

Heat oven to 400 F.
Roll the pizza dough into a 14 inch circle and cute into 8 triangles.
Stack a piece of ham, cheese, and onion on the bottom of each triangle and roll the dough up around the filling. (Some of the filling will stick out the ends.).
Transfer the rolls to a parchment-lined baking sheet. Bake until golden and crisp; about 20 minutes.

Nutrition Facts : Calories 205.9, Fat 12.8, SaturatedFat 6.7, Cholesterol 58.4, Sodium 794.3, Carbohydrate 5.1, Fiber 0.9, Sugar 1, Protein 17.2

GRILLED HAM, CHEESE AND MUSHROOM SANDWICHES

Grilled Ham, Cheese and Mushroom Sandwiches image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 to 3 tablespoons unsalted butter
1 10-ounce package white mushrooms, thinly sliced
3 tablespoons chopped fresh parsley and/or chives
Kosher salt and freshly ground pepper
8 slices crusty bread
Dijon or whole-grain mustard, for spreading
1/3 pound white cheddar cheese (about 8 slices)
1/2 pound deli-sliced ham (8 to 12 slices)
1/3 pound muenster cheese (about 8 slices)

Steps:

Heat a large nonstick skillet over medium-high heat. When very hot, add 1/2 tablespoon butter and half of the mushrooms; cook, stirring, until tender, about 5 minutes. Transfer to a bowl and repeat with 1/2 tablespoon more butter and the remaining mushrooms; transfer to the bowl. Add the herbs to the bowl and toss; season with salt and pepper. Wipe out the skillet.
Build the sandwiches: Spread each slice of bread with mustard and sandwich with the cheddar, ham, mushroom mixture and muenster.
Melt 1 tablespoon butter in the skillet over low heat. Add the sandwiches and cook, turning once and adding more butter if needed, until the bread is golden and the cheese melts, about 12 minutes.

Nutrition Facts : Calories 652, Fat 34 grams, SaturatedFat 19 grams, Cholesterol 113 milligrams, Sodium 1678 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 37 grams

HAM AND CHEESE IN PUFF PASTRY

Ham and Cheese in Puff Pastry image

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash

Steps:

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.