Ham Pinwheels and Stuffed Mushrooms

Ham Pinwheels

This has been a "go to" appetizer recipe for me for a long time.  I found this recipe in the Pillsbury Classic No. 23 - Appetizers, Snacks & Beverages - from, get this, 1982 and have been making it ever since!  

Here's what you'll need:

3 oz pkg cream cheese, softened

1/2 tsp prepared horseradish

1/2 tsp prepared mustard

1/2 tsp parsley flakes

8 oz can crescent rolls

4 thin slices of boiled ham

Preheat oven to 375 and lightly grease a cookie sheet (or cover with parchment paper).

In a small bowl, combine cream cheese, horseradish, mustard and parsley flakes; mix well.

Separate dough into 4 rectangles and firmly press perforations to seal.

Spread cheese mixture evenly to edges of dough and place 1 ham slice on each rectangle.

Roll up, jelly-roll fashion, starting with shorter side.

Cut each roll into 8 1/2-inch thick slices.

Place, cut-side down, on prepared cookie sheet.

Bake at 375 for 10 to 12 minutes or until golden brown.

Yield - 32 snacks

Stuffed Mushrooms

I have been looking for a good recipe for stuffed mushrooms for a long time.  I found this recipe on, where else, Pinterest.  The picture looked yummy and they are said to be a "most requested appetizer", so I had to give them a try.  You can see the original here.  

Here's what you'll need:

• 8 oz bacon
• 1/2 cup finely minced sweet onion
• 1 clove garlic, minced
• 16 oz white button mushrooms
• 4 oz cream cheese
• 1/4 cup grated parmesan cheese
• salt and pepper

Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.

I hope you enjoy!!