Ham & Cheese Devils
|Cream cheese||1 1⁄2 Ounce (At Room Temperature)|
|Dijon-style mustard||2 Teaspoon|
|Canned chunk ham||6 3⁄4 Ounce, chopped (1 Can)|
|Cheddar cheese slices||8 (Italian Bread)|
|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.
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.