Recipe

		French Ham and Brie Pigs in Blankets
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 tablespoon unsalted butter

1 tablespoon olive oil

1/2 large yellow onion, chopped small

2 teaspoons chopped fresh thyme

Kosher salt and freshly ground black pepper

8 slices deli ham, about 1/16 inch thick (about 9 ounces)

4 ounces Brie, rind removed

One 8-ounce tube crescent roll dough

Dijon mustard

Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat a little, and cook to develop a more golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Cut each slice of ham into 3 strips about 2 inches by 5 inches. Cut the Brie into 24 pieces about 1/4 inch by 1 inch. On each strip of ham, then place 1/4 teaspoon of the caramelized onions and 1 piece of Brie, and roll up tightly. Open the tube of dough, cut each triangle in half lengthwise. Brush dijon mustard on a triangle then place 1 of the ham rolls ups and roll until you reach the flat end and place, seam-side down, on the prepared baking sheet. Repeat with the remaining triangles and ham rolls. Top each finished roll with a dab (about 1/8 teaspoon) of the remaining onions. Bake until the dough is golden brown and cooked through, 25 to 30 minutes.