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Ham & Cheese Devils

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  Cream cheese 1 1⁄2 Ounce (At Room Temperature)
  Mayonnaise 1 Tablespoon
  Dijon-style mustard 2 Teaspoon
  Canned chunk ham 6 3⁄4 Ounce, chopped (1 Can)
  Cheddar cheese slices 8 (Italian Bread)
  Italian bread 1
  Hot pepper jelly 1⁄3 Cup (5.33 tbs)

In a small bowl, beat cream cheese, mayonnaise and mustard with an electric mixer until smooth.
Stir in ham.
Toast bread.
Use a round 1-1/2-inch cutter or small glass to cut toast into 32 (1-1/2-inch) circles.
Using a nickel as a guide, cut a center circle from 16 of the toast rounds.
Spread ham filling generously on remaining 16 rounds.
Cover filling with rounds that have a center hole.
Press edges together.
Place a small spoonful of jelly in the center hole.

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