French Ham and Brie Pigs in Blankets


  • 4 thick slices Kentucky Legend Quarter Sliced Ham
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, finely chopped
  • 2 teaspoons chopped fresh thyme
  • 1/2 tsp Kosher salt
  • freshly ground black pepper
  • 3 ounces brie, rind removed
  • One 8-ounce tube refrigerated crescent roll dough
  • Dijon mustard, for serving


  1. 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 slightly and continue to cook to develop a deep golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely.
  2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
  3. Cut each slice of ham into 12 pieces, each about 1/2 inch by 1 1/2 inches. Cut the brie into 24 pieces, each about 1/4 inch by 1 inch.
  4. Unroll the dough on a cutting board and separate into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles. Stack two pieces of ham, 1/4 teaspoon of the caramelized onions, and 1 piece of brie across the tip end of each triangle, roll up in the dough and place seam-side down on the prepared baking sheet. Top each finished roll with a dab of the remaining caramelized onions.
  5. Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard for dipping.

Recipe Courtesy of Food Network Kitchen

prep time
20 MIN
total time
1 HR 15 MIN
24 pieces