Festive Ham and Cheese Wreath
1 hour, 10 min/40 appetizers
Source: www.bettycrocker.com
- 2 cups finely shredded Swiss cheese (8 oz)
- 1 1/2 cups chopped cooked ham (about 8 oz)
- 4 medium green onions, sliced (1/4 cup)
- 2 tbsp honey mustard
- 2 cans (12 oz) refrigerated buttermilk or flaky original biscuits
- 1 egg beaten
- 1 tbsp sesame seed or poppy seed
- 2 tbsp diced red and green bell peppers (optional)
- 1 green-onion fan (optional)
Heat oven to 375 F. Spray large cookie sheet with cooking spray. In large bowl, stir together cheese, ham, onions and mustard. Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. Separate each biscuit into 2 layers. Press each biscuit layer to form 3 1/2-inch round.
Place 1 rounded tbsp cheese mixture on each dough round. Wrap dough around cheese mixture, pinching edges to seal. Repeat with remaining can of dough and cheese mixture. Arrange 8 balls, seam side down and sides almost touching to form ring on cookie sheet, leaving 3-inch hole in center. Arrange 14 balls, sides almost touching, around outside of first ring. Arrange remaining 18 balls around outside of second ring. Brush wreath with beaten egg. Sprinkle with sesame seed. Bake 18 to 25 minutes or until golden brown. Carefully slide wreath from cookie sheet onto 14-inch serving platter. Sprinkle with bell peppers. Place onion fan in center of wreath. Serve warm.
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