Ham Onion Cheddar Puffs

• Meat

  • 2 cups Ham, small cooked

• Produce

  • 3 large cloves Garlic
  • 3 Onions, medium
  • 1/2 tsp Oregano, dried

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1 Salt & pepper

• Bread & Baked Goods

  • 2 sheets Pepperidge farms puff pastry, frozen

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Cheddar, sharp
  • 1 1/2 cups Cheddar, white
  • 1/2 cup Parmesan, fresh grated

• Liquids

  • 1 tsp Water

Found on smalltownwoman.com

Description

Ingredients

• 2 sheets frozen puff pastry (Pepperidge Farms)
• 2 tablespoons butter
• 3 medium onions peeled, sliced in half and cut in thin half moon shapes
• 3 large cloves of garlic minced
• 2 cups small diced cooked ham
• 1 1/2 cups sharp cheddar shredded
• 1 1/2 cups white cheddar shredded
• 1/2 cup fresh Parmesan grated
• 1/2 teaspoon dried oregano
• Salt & pepper to taste
• 1 egg white
• 1 teaspoon water

Directions

• Defrost puff pasty according to box instructions.
• While the pastry is defrosting melt 2 tablespoons butter in large skillet over medium heat. Add onions and cook until tender about 5-7 minutes stirring frequently. Lower heat and add garlic and ham; cook for 1 minute. Remove from heat and allow to cool 10 minutes. Add cheddars, Parmesan, oregano and salt & pepper.
• Preheat oven to 375 degrees. Cover two large baking sheets with parchment paper. Using ruler and pizza cutter; roughly cut each piece of dough into 16 pieces; each will be approximately 2 x 2. So you will have 32 of them. In small bowl beat egg white and water. Brush egg white mixture over the puff pastry.
• Place heaping tablespoon onto each pasty section. Bake for 22-25 minutes or until golden brown. Puff Pastry is sensitive to heat fluctuations so resist the urge to take them out and check them. Instead peek in.