Ham and Bacon Pastry Ring

Ham and Bacon Easter Ring

Ham and Bacon Pastry Ring www.eatpork.org


October is PORK MONTH! No better excuse to make a beautiful dish with both ham AND bacon. This pastry ring is fun and easy to make and would be perfect for getting the kids in the kitchen. The best part? It is so pretty it will look like it took you hours!
Ham and Bacon Pastry Ring
1 cup cooked ham, diced
½ cup chive and onion cream cheese spread, softened
2 Tbs. Caesar salad dressing
1 apple, skin on, seeded and chopped
½ cup red grapes, halved
¼ cup green bell pepper, diced
2 cans refrigerated crescent rolls, 8 oz. each
Egg wash (1 egg beaten with 1 Tbs. water)
¼ cup chopped cooked bacon
Ham and Bacon

A little slice of Hog Heaven! www.eatpork.org


In a large mixing bowl, combine cream cheese spread with Caesar dressing; add ham, apple, grapes, and bell pepper, gently stirring until combined; set aside.
Unroll both cans of crescent roll dough and separate dough. Arrange dough triangles onto a greased pizza stone or large baking sheet, placing the shortest side of each triangle at the center, overlapping each one, forming a circle with about a 5 inch opening at the center. (Long points of crescent dough triangles will hang over the edges of pizza stone.)  Press overlapping dough at center to flatten it out a bit, making the dough thinner and more even.
How-toSpoon prepared mixture evenly around widest part of dough.  Gently pull each dough triangle up and over the filling, tucking these points underneath the dough edge at the center, allowing some filling to be visible in between the dough triangles.
Using a pastry brush, brush dough with prepared egg wash.  Bake pastry in preheated 375 degree F. oven, on center rack, uncovered, for 25-28 minutes, or until nicely golden brown.
Remove pastry from oven and let rest for 5-10 minutes.  Gently use a large spatula to loosen pastry ring from pizza stone, then slide from the pizza stone to a platter.
Sprinkle pastry ring with warm, chopped bacon, then slice to serve.
Share the Road

It’s a busy time of year as the farmers are bringing in the crops (so we can soon have them on the table), so be sure to share the road and give a friendly wave!


Now, You’re Cookin!,
Chef Alli
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, September 2015. Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible. 

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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