Ham N Swiss Strudel Recipes

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HAM 'N' SWISS ENVELOPES

These clever envelopes will make people eager to look inside. The hot pockets shaped with refrigerated dough are stuffed with a delicious ham and cheese filling. -Tammy Burgess, Loveland, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Ham 'n' Swiss Envelopes image

Steps:

  • In a large skillet, saute ham and onion in oil until onion is tender. Add cheeses; cook 3-4 minutes or until melted. Remove from the heat; set aside. , Unroll crescent dough and separate into 4 rectangles; seal perforations. Place 2 tablespoons ham mixture in the center of each rectangle. Starting with a short side, fold a third of the dough over filling. On the other short side, bring both corners together in the center to form a point. Fold over to resemble an envelope. Pinch seams to seal. , Place on an ungreased baking sheet. Bake at 400° for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 603 calories, Fat 36g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 1272mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 0 fiber), Protein 21g protein.

3/4 cup diced fully cooked ham
4 teaspoons finely chopped onion
1 teaspoon canola oil
3/4 cup shredded Swiss cheese
3 ounces cream cheese, cubed
2 tubes (8 ounces each) refrigerated crescent rolls

HAM & CHEESE BREAKFAST STRUDELS

These get the morning off to a cheery start! Sometimes I assemble the strudels ahead and freeze them individually, then bake them as needed. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14



Ham & Cheese Breakfast Strudels image

Steps:

  • In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt., In a large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and the cheese sauce; heat through. Remove from heat., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter; sprinkle with 2 teaspoons bread crumbs. Fold phyllo in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling., Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.

Nutrition Facts : Calories 439 calories, Fat 33g fat (18g saturated fat), Cholesterol 255mg cholesterol, Sodium 754mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup whole milk
1/3 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
5 large eggs, lightly beaten
1/4 pound ground fully cooked ham (about 3/4 cup)
6 sheets phyllo dough (14x9-inch size)
1/2 cup butter, melted
1/4 cup dry bread crumbs
TOPPING:
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

MINI STRUDELS 4 WAYS RECIPE BY TASTY

Why make one strudel when you can just as easily make four? Switch up the filling between crispy sheets of puff pastry to transform a sweet dessert into a savory appetizer. No matter which strudel you choose, you're in for a flavorful flaky treat.

Provided by Betsy Carter

Categories     Snacks

Time 1h

Yield 8 servings

Number Of Ingredients 12



Mini Strudels 4 Ways Recipe by Tasty image

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
  • Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
  • Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
  • Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
  • Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
  • Bake the strudels for 30 minutes, until puffed and golden brown.
  • Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 35 grams, Fat 24 grams, Fiber 1 gram, Protein 6 grams, Sugar 5 grams

2 sheets frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons peach jam
2 tablespoons blueberry
2 tablespoons orange marmalade
2 tablespoons fresh cranberries
2 slices swiss cheese, quartered
2 slices ham, quartered
½ teaspoon freshly ground black pepper
4 slices prosciutto
10 pieces asparagus, cut into 2 in pieces (5 cm)
½ teaspoon freshly ground black pepper

HAM STRUDEL

This is a yummy savory strudel filled with ham, rice, and cheese. From the Junior League of Rochester, NY.

Provided by breezermom

Categories     Ham

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10



Ham Strudel image

Steps:

  • Saute onion in 1 tbsp melted butter in a large saucepan over medium-high heat, stirring constantly, until tender. Add the chicken broth and bring to a boil. Stir in rice; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and the liquid has been absorbed. Set aside, and let cool. Stir in parsley.
  • Work with 1 sheet of phyllo at a time, keeping the remaining sheets covered with a slightly damp towel so they don't dry out. Layer phyllo sheets on a work surface, brushing each sheet with the remaining 3/4 cup plus 3 tablespoons melted butter. Spoon the reserved rice mixture over phyllo, spreading to within 1 inch of sides. Sprinkle the ham over the rice mixture, then top with the cheeses.
  • Starting at the short side, fold the phyllo over 1 inch; fold each long side over 1 inch. Roll up phyllo, starting with the short side. Place the phyllo, seam side down, on a lightly greased broiling rack in a broiler pan. Brush with any remaining melted butter. Make several diagonal slits, about 1/4 inch deep, across the top of the pastry with a sharp knife. Sprinkle with paprika. Bake uncovered at 375 degrees for 35 to 40 minutes or until golden.
  • Let stand 5 minutes before serving.

1 large onion, finely chopped
1 cup butter, melted and divided
1 1/2 cups chicken broth
3/4 cup long-grain rice, uncooked
1 -2 tablespoon fresh parsley, minced
10 sheets frozen phyllo pastry, thawed
4 ounces cooked ham, thinly sliced, cut into very thin strips
1 cup swiss cheese, shredded
1 cup cheddar cheese, shredded
paprika

HAM AND CHEESE BREAKFAST STRUDELS

I have been going through all of my TOH magazines pulling out the recipes I had marked to try. This recipe is so versatile and can be made ahead and frozen, then just take out of bake. Can replace swiss cheese with another cheese (I like cheddar also) and could use bacon or sausage for the the ham. In first step, melt butter, could add in minced onion/shallot/garlic or red/green bell pepper to soften and then continue with recipe. Also could use light for reduced fat butter and cheeses, egg substitute and skim milk to reduce the calories. Have fun with the recipe and make it fit your family preferences!!! Update 7/31/11 - I made these this morning as written except subbing cheddar cheese for the Swiss and I added some sliced green onion. What a great breakfast or brunch recipe, as they can be made ahead, frozen and then baked on the day you want to serve it.

Provided by diner524

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13



Ham and Cheese Breakfast Strudels image

Steps:

  • In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
  • In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
  • Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 inches from a short side. Fold side and edges over filling and roll up.
  • Brush with butter. Repeat. Place desired number of strudels on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately.
  • To freeze and bake strudels: Individually wrap uncooked strudels in waxed paper and foil. Freeze for up to 1 month.
  • Place 2 inches apart on a greased baking sheet; sprinkle with cheese and parsley. Bake at 375° for 30-35 minutes or until golden brown.

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/3 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1/4 teaspoon salt
5 eggs, beaten
1/4 lb ham, fully cooked (about 3/4 cup)
6 sheets phyllo dough
1/2 cup butter, melted
1/4 cup dry breadcrumbs
2 tablespoons parmesan cheese, grated
2 tablespoons fresh parsley, minced

HAM AND SWISS CASSEROLE

When I prepare this noodle casserole for church gatherings, it's always a hit. It can easily be doubled or tripled for a crowd. -Doris Barb, El Dorado, Kansas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 7



Ham and Swiss Casserole image

Steps:

  • In a greased 13x9-in. baking dish, layer half the noodles, ham and cheese. , In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 360 calories, Fat 18g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 815mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

1 package (8 ounces) egg noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups shredded Swiss cheese
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup sour cream
1/2 cup chopped green pepper
1/2 cup chopped onion

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