Dean Wilmot; Food and Photo
Our festive twist on ham-and-cheese sandwiches starts with convenient refrigerated dough for extra-easy prep.
- 1 (8 oz.) tube refrigerated Crescent Roll dough sheet
- 17 ultra-thin slices baby Swiss cheese, from 1 (6.84 oz.) pkg., such as Sargento
- 9 rectangular slices ham from 1 (8 oz.) pkg.
- 8 (12") wooden skewers
- Fresh thyme and mustard
Heat oven to 350°F. Line 2 baking sheets with parchment paper. On surface, unroll dough sheet; using rolling pin, roll out into 15”x9” rectangle. Cover dough with 12 slices cheese, then 6 slices ham, overlapping and cutting to fit as necessary; lengthwise cut into ½”-wide strips.
Working with one strip at a time, turn on edge; form into looped tree shape and thread onto skewer, leaving about ½” space between each loop. Transfer to baking sheets. Bake 13-15 min. or until golden and dough is baked through.
Using 1 3/4” star-shaped cookie cutter, cut out shapes from remaining cheese and ham. For each star, top 1 ham shape with of 1 cheese shape; arrange on platter above skewers. Sprinkle with thyme; serve with mustard.