{"id":18737,"date":"2011-12-18T10:00:00","date_gmt":"2011-12-18T15:00:00","guid":{"rendered":"http:\/\/www.tengrrl.com\/cooks\/?p=372"},"modified":"2011-12-18T10:00:00","modified_gmt":"2011-12-18T15:00:00","slug":"festive-ham-and-cheese-wreath","status":"publish","type":"post","link":"https:\/\/www.tengrrl.com\/blog\/2011\/12\/18\/festive-ham-and-cheese-wreath\/","title":{"rendered":"Festive Ham and Cheese Wreath"},"content":{"rendered":"<div class=\"hrecipe\">\n<p class=\"summary\"><em>Take a look at the picture of this fun appetizer  from Pillsbury (<a href=\"http:\/\/www.pillsbury.com\/recipes\/festive-ham-and-cheese-wreath\/459e160d-c7d3-435c-b22e-5446b6d173c7\/\" target=\"_blank\">original here<\/a>), and you&rsquo;ll immediately see why it is the perfect holiday treat. Festive Ham and Cheese Wreath  is the eighteenth of my 25 Appetizers of Christmas.<\/em><\/p>\n<div class=\"ingredients\">\n<h4>Ingredients<\/h4>\n<ul class=\"ingredients\">\n<li><a href=\"http:\/\/www.pillsbury.com\/recipes\/festive-ham-and-cheese-wreath\/459e160d-c7d3-435c-b22e-5446b6d173c7\/\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"\/cooks\/images\/hamcheesewreath.jpg\" width=\"213\" height=\"120\" class=\"alignright\"><\/a> 8 oz (2 cups) finely shredded Swiss cheese <\/li>\n<li>1&frac12; cups (about 8 oz) chopped cooked ham <\/li>\n<li>&frac14; cup sliced green onions <\/li>\n<li>2 tablespoons honey mustard <\/li>\n<li>2 (12-oz) cans Pillsbury&reg; Grands!&reg; Jr. Golden Layers&reg; refrigerated buttermilk biscuits <\/li>\n<li>1 egg, beaten <\/li>\n<li>1 tablespoon sesame seed or poppy seed <\/li>\n<li>2 tablespoons diced red and green bell pepper, if desired 1 green onion fan, if desired <\/li>\n<\/ul>\n<\/div>\n<div class=\"instructions\">\n<h4>Directions<\/h4>\n<ol class=\"instructions\">\n<li>Heat oven to 375&deg;F.<\/li>\n<li>Spray large cookie sheet with nonstick cooking spray. <\/li>\n<li>In large bowl, combine cheese, ham, onions and mustard; mix well. <\/li>\n<li>Separate 1 can of dough into 10 biscuits; leave second can in refrigerator. <\/li>\n<li>Separate each biscuit into 2 layers. <\/li>\n<li>Press each biscuit layer to form 3 1\/2-inch round. <\/li>\n<li>Place 1 rounded tablespoon cheese mixture on each dough round. <\/li>\n<li>Wrap dough around cheese mixture, pinching edges to seal. <\/li>\n<li>Repeat with remaining can of dough and cheese mixture.<\/li>\n<li> Arrange 8 balls, seam side down and sides almost touching, to form ring on sprayed cookie sheet, leaving 3-inch hole in center. <\/li>\n<li>Arrange 14 balls, sides almost touching, around outside of first ring. <\/li>\n<li>Arrange remaining 18 balls around outside of second ring. <\/li>\n<li>Brush wreath with beaten egg and sprinkle with sesame seed. <\/li>\n<li>Bake at 375&deg;F. for 18 to 25 minutes or until golden brown. <\/li>\n<li>Carefully slide wreath from cookie sheet onto 14-inch serving platter. <\/li>\n<li>Sprinkle with bell pepper. Place onion fan in center of wreath. Serve warm. <\/li>\n<\/ol>\n<\/div>\n<div class=\"variations\">\n<a name=\"variations\"><\/a><\/p>\n<h4>Variations<\/h4>\n<ul class=\"variations\">\n<li>To make a green-onion brush, place the tip of a knife at the onion&#8217;s middle and slit through the green ends. Place the onion in ice water, which will cause the &quot;leaves&quot; to curl; keep the green-onion brush in water until ready to use. <\/li>\n<li>To make ahead, assemble the wreath on a cookie sheet. Cover loosely with plastic wrap and refrigerate for up to two hours. Bake as directed in the recipe.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Take a look at the picture of this fun appetizer from Pillsbury (original here), and you&rsquo;ll immediately see why it is the perfect holiday treat. Festive Ham and Cheese Wreath is the eighteenth of my 25 Appetizers of Christmas. Ingredients 8 oz (2 cups) finely shredded Swiss cheese 1&frac12; cups (about 8 oz) chopped cooked [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[402],"tags":[435,480,541],"class_list":["post-18737","post","type-post","status-publish","format-standard","hentry","category-appetizer","tag-biscuits","tag-ham","tag-swiss-cheese"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pqzI8-4Sd","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/comments?post=18737"}],"version-history":[{"count":0,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/posts\/18737\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/media?parent=18737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/categories?post=18737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tengrrl.com\/blog\/wp-json\/wp\/v2\/tags?post=18737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}