Time 30m Yield 4 servings. Number Of Ingredients 6 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.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Separate crescent rolls into eight triangles. Combine the ham, cheese, mustard and onion; place 2 tablespoons in the center of each triangle. Fold points toward center and pinch edges to seal. Place on a lightly greased baking sheet. Bake at 375 degrees F for 11-13 minutes or until lightly browned.
Yield Serves 4 Number Of Ingredients 6 Steps:
Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.
Time 2h50m Yield 8 Number Of Ingredients 5 Steps:
Spread the bread cubes into a shallow pan and let the bread sit until the cut surfaces are somewhat dried with the insides remaining soft, 2 to 3 hours. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Put bread cubes into a large bowl. Pour honey mustard over the bread and mix to coat. Layer about half the bread cubes into the bottom of the prepared baking dish. Sprinkle 2/3 cup Swiss cheese over the bread cubes; top with 1 cup ham. Spread relish in a layer over everything. Layer remaining ham, 2/3 cup Swiss cheese, and remaining bread cubes, respectively, atop the relish layer. Finish by topping with the remaining Swiss cheese. Cover entire dish with aluminum foil. Bake in preheated oven until hot in the center, about 30 minutes. Let cool 5 minutes before cutting to serve.
