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August 12, 2011
Ham & Swiss Strudel
Hearty Meat Dishes
Prep time:
24 minutesbaking time:
15-20 minutes“The rich sauce was the very best part of these wonderful strudels.”
Ingredients
Serves 12
- 2 cups finely chopped cooked ham
- 1 cup shredded Swiss cheese
- 1 (4-ounce) can mushroom stems and pieces, drained
- 1/4 cup sliced green onions
- 1 large egg, lightly beaten
- 3 (8-count) cans refrigerated crescent rolls
- 5 tablespoons butter, melted, divided
- 1/2 cup each sour cream and mayonnaise
- 1 1/2 tablespoons dry mustard
- 1/2 teaspoon granulated sugar
Directions
1
Preheat the oven to 350ºF. Grease baking sheets.
2
Combine ham, Swiss, mushrooms, green onions and egg in a large bowl and mix well.
3
Unroll crescent roll dough. Press the perforations of the dough to seal. Cut into 24 squares. Spoon equal portions of ham mixture onto the center of each square. Pull up corners of dough to enclose filling; press to seal. Arrange on prepared baking sheets.
4
Brush the tops of the strudels with 3 tablespoons butter. Bake until golden, about 15 to 20 minutes.
5
Combine the sour cream, mayonnaise, remaining butter, dry mustard and granulated sugar in a small saucepan. Cook sauce over low heat, stirring continually, until heated through. Serve with the strudels.
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Grandma's Secret Tip
Grandma's Secret Tip
These pastries freeze nicely once they are baked, making them a handy snack or appetizer, or a quick lunch. Grandma would prepare a batch, let them cool on the baking sheets, then place the sheets in the freezer to quick-freeze the pastries. Once they were frozen, she packed them into resealable plastic bags. For the best texture, she used them within three months.
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