Party Panache, Ham & Swiss Swirls and Appetizer Tips
I discovered a great trick to use when you’re having a bunch of appetizers
Our Christmas Eve party was all appetizers that needed last minute baking, hmmm…
I only have one oven, and guests were coming at 11 am…
So I made a plan…. [you can see the entire menu here]
And a schedule….
3 days ahead make Coconut Rum Snowball
2 days ahead: make and bake Pigs in a Blanket, and Santa’s Cookies
1 day ahead: make and refrigerate Ham & Swiss Swirls, Bacon Bundles and Cranberry Pie Spirals
and printed out a time line…
Party Day
8 am Cranberry Pie Spirals 400 12-15 min
8:30 am Bacon Bundles 400 30-40 min
assemble Asparagus & Tomato Tart
9:30 am Ham & Cheese Spirals 350 25 min
Plate sandwiches, noses, snowball
10:00 am Asparagus & Tomato Tart 400 30 min
10:30am Reheat Pigs in a Blanket
open Capri Suns for children’s table, set up bar
Warming TIP: As the dishes came out of the oven, I wrapped them tightly with foil, then towels, and stacked them on top of each other or next to each other. You can also put the hot dishes in a cooler or laundry basket, wrapped in towels, to keep warm for transporting
It worked like a charm!
Everything was finished cooking before the guests arrived and stayed warm until I plated them for serving about 11:30
The Ham and Swiss Spirals with Mustard Poppy Seed Butter were the hit of the party
You have probably made, seen or eaten these before, they have been arriving at parties for years. This is an updated version of the tried and true little sandwich. I adapted this recipe from High Heels and Grills
Layer thin slices of deli ham and swiss on a crescent roll dough sheet
Roll into a log
Slice and place slices cut side up into a shallow baking pan
Melt butter and add mustard, Worcestershire, minced onions and poppy seeds
Drizzle some over each swirl
Cover and refrigerate until baking for up to 24 hours
Ham & Double Cheese Spirals
Equipment
- parchment paper
- 9" x 13" baking dish
Ingredients
Spirals
- 1 can crescent roll sheet
- 1/2 lb thinly sliced deli smoked ham
- 4 oz sharp Cheddar cheese, grated
- 4 oz bleu cheese crumbles
- 1/4 cup Maple Bacon Aioli or Mayonnaise
Mustard Butter
- 4 Tbsp unsalted butter, melted
- 1 T Worcestershire sauce
- 1 T Dijon mustard
- 2 tsp minced onions
- 2 tsp poppy seeds, optional
Instructions
Spirals
- Unroll dough into a large rectangle on a piece of parchment paper, pinching seams together if necessary.
- Spread dough with Aioli or Mayonnaise
- Place ham on dough in an even layer.
- Now top with an even layer of cheddar cheese.
- Sprinkle bleu cheese crumbles over all
- Beginning at long side, carefully roll dough into a log, using the parchment paper as an aid, and rolling as tightly as possible. Repair any dough tears by pinching back together as you roll.
- Wrap dough in parchment and refrigerate for at least 1 hour to make slicing easier
- Carefully slice log roll into 14-16 slices. Place slices, cut side up, into a greased 9" x 13" shallow baking dish
- Drizzle spirals with mustard butter*
- Bake at 350 for 20-25 minutes or until dough is puffed and golden
- Serve warm or at room temperature
Mustard Butter
- Melt butter and add mustard, minced onions, poppy seeds and Worcestershire sauce. Stir well to combine.
Notes
By the way, we were still nibbling on leftovers from this party several days later. Just put everything on a baking sheet and warm for 10 minutes in a 350 oven
Happy New Year! 🎉
______________________________________
I will be joining these fabulous parties and blogs
Celebrate and Decorate, It’s Overflowing, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, Project Inspire, The Scoop, Something to Talk About, A Stroll Thru Life Inspire Me Monday
Crafty Staci, Tickle My Tastebuds, Wow Us Wednesday
Creative Ways, Favorite Things, Full Plate Thursday, Share Your Style, Work it Wednesday
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Just had the ham and Swiss sammies recently and asked my son and daughter in law to bring to our party tonight. They do them on Hawaiian rolls. They are crazy delish! Happy new year Jenna!
Thank you and Happy New Year
Happy New Year Liz! >
Oh, Jenna, I could definitely take some lessons from you in plotting a timeline for completing party preparations! My Thanksgiving schedule did not work at all this year. I had had it catered and too many things had to be heated up at the same time. If I do it again next year, I’ll try your foil and towel idea! Yummy new recipe. Thanks!! I’m doing dessert for New Year’s or I’d definitely try your ham and cheese swirls. Have a wonderful New Year!! Rosie @ The Magic Hutch
Thanks Rosie, having a written timeline really helps when there are a lot of people around and it’s so easy to get distracted. Hope your New Year is happy and healthy! >
Hi Jenna, I am thinking of doing an “all-appetizer” day next year for Christmas, with the full meals on Christmas Eve and the following day. Even with a double oven timing all the cookie sheets and baking pans can be tricky. Wrapping up and putting in a cooler is a great idea! Happy New Year! Linda
Thanks Linda, it really does work. I also chose things that didn’t have to be served super hot-Happy New Year! >
Perfect planning and delicious!
Happy New Year!
The sandwiches sound really good! Happy New Year:@)
Jenna, I needed a timeline for all the food I have prepared since Thanksgiving! I should take your advice and write it down! The ham and Swiss rolls are always a hit!
They were even good cold 3 days later! Thanks for all the nice comments this year Pam! >
Hello Jenna,
You are such a creative entertainer. The appetizer all look and sound so yummy. Thanks for sharing your tips and the recipe for ham & swiss swirls at Cooking and Crafting with J & J. Wishing you a nice week and a happy new year. Julie xo
Aren’t you sweet, thanks so much Julie! >
These look absolutely great. It is always hard having all of the food ready at the same time for a party. This timeline is great!
Oh I so love this idea! I’ve pinned it!
Thanks for joining Cooking and Crafting with J & J!
I just pinned these, they will be great for the next party. Thank you so much for sharing with us at Full Plate Thursday and have a great day!
Come Back Soon,
Miz Helen