Happy Holiday!!!

I tried a fabulous new appetizer Christmas evening prior to my family dinner. I had seen it prepared first on Barefoot Contessa. It seemed so easy I had to add it to my menu. It was a Ham and Gruyere cheese in puff pastry. I changed a few things from the original recipe. Instead of Gruyere I just used Swiss cheese. I had it on hand and it also is a fraction of the cost. I also cut the recipe in half by using one sheet of puff pastry and cut the pastry sheet in half. This made 12 pieces.

The Recipe:
*One sheet of thawed puff pastry. Cut in half. Roll out on flour board to equal sizes. Spread bottom pastry with a ample amount of Dijon mustard. Top with Ham (great use of left over ham from the holiday) and slices of Swiss cheese. Use egg wash to brush pastry border. top with remaining puff pastry. Crimp with a fork on all four sides. Brush top with egg wash. cut three slits on top to release steam. Bake at 375 until golden brown. Cut into squares. It should yield
12.

Enjoy!!!