I’m happy to say we’ve finally gotten a new bull.
Say hello to Cary.
No that’s not a girl’s name. At least not when you spell it C-a-r-y. We had to stick to our bull-naming tradition: they get the first name of the farmer we bought him from. The kids weren’t much on it, but that’s okay. It will grow on us and I mean hey–our last bull’s name was Francis. We brought him home a little over a week ago and now we’re in the get-to-know-you phase which means watching your back and walking near the fence.
When I went out to take this picture I was the only one in the field with him. “Better take the high road,” my husband said from the other side of the fence. That just means give him plenty of room. As soon as my camera started to click I had his attention. He looked mad. I scooted closer to the fence over my right shoulder–careful not to get too close though–it’s electrified. 🙂 At least I felt like I could make a jolting exit if I needed to get away. That would have made a good story for the Stupid Things I Do section of this blog. I’m glad I didn’t have to write it.
But he didn’t mind, really. I think he’s going to be a great addition to our family, we are all learning each other and until we’re more comfortable with each other, we will just take it slow.
About this recipe
I created these tasty ham and cheese roll ups with the intention that we would have them for breakfasts–just something different. But we ate them. For lunch. For snacks. I’m excited about these because they just took a few minutes, are full of flavor, and of course, they’re versatile. I made small ones but you could do larger versions for dinner with a salad or serve them as appetizers.
Use thawed puff pastry for the flaky crust–just stick it in the fridge overnight before cutting. I used pepper jack and ham in mine, but you could use turkey and Swiss, or your family’s favorite combination.
Easy Ham and Cheese Roll Ups
- 1 in package frozen puff pastry thawed the fridge overnight
- 1/4 pound shaved ham any kind you like
- 1/4 pound sliced pepper jack cheese
- 2 tablespoons softened butter or margarine
- 1/2 tablespoon Dijon mustard
- 1/4 teaspoon onion powder
- 1 tablespoon egg beaten with 1 water for glazing
- Line a baking sheet with parchment paper or aluminum foil. Preheat oven to 400 degrees.
- On a lightly floured surface, unroll the puff pastry and using a rolling pin, lightly roll to seal seams and enlarge the dough just an inch or two.
- Using a knife, divide the dough in half width wise.
- Using a butter knife or offset spatula, spread each rectangle evenly with softened butter, mustard and onion powder.
- Working with one rectangle of dough at a time, cut triangles about 3 inches wide at the longest end.
- Pile about 1 tablespoon of ham in the center of the wide end of the triangle. Top with a 2x2 inch square of cheese.
- Roll up pastry around the ham and cheese, tucking in the sides to cover the ham and cheese.
- Repeat with the other roll ups.
- Place on baking sheet and brush with egg and water mixture. Sprinkle with salt and pepper if desired.
- Bake at 400 until golden and brown--about 15 minutes or so. Makes 10-12 roll ups depending on size.