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Tonight's Dinner: Ham and cheese turnovers

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Puff pastry makes ham & cheese special

Ham and cheese may seem like a classic lunch choice, but stuff them into some puff pastry and you have a fancy dinner recipe the whole family can enjoy.

Puff pastry makes ham & cheese special

Ham and cheese on rye is one of my all-time favorite lunch choices. I like it even more when the sandwich is grilled and the cheese is perfectly melted and oozing out the sides. Add a hot cup of tomato soup and I'm in heaven. Sometimes that soup and sandwich combination is so delicious I'll have it again for dinner. I know what you're thinking -- soup and a sandwich for dinner? But Ladies' Home Journal changed my mind. They took that delightful combination and fancied it up by stuffing the ham and cheese inside some puff pastry. Those delectable little turnovers make this classic turnover recipe into something totally dinner-worthy.

Ham and cheese turnovers


  • 1 cup Gruyère cheese, shredded
  • 4 ounces cooked ham, chopped
  • 3 tablespoons half-and-half
  • 1 package frozen puff pastry sheets, thawed
  • 1 large egg, beaten


  1. Preheat the oven to 400 degrees F.
  2. In a large bowl combine the cheese, ham and half-and-half; set aside.
  3. Unfold the pastry sheets on a lightly floured surface. Roll each pastry sheet into a 12-inch square and cut into four equal pieces. Working with one piece at a time, brush the edges with egg and place two tablespoons of filling in the center. Fold together opposite corners of the square, forming a triangle, and press together the edges to seal. Transfer each triangle to a baking sheet and brush with egg. Repeat with the remaining pastry and filling.
  4. Bake for five minutes. Reduce oven to 375 degrees F and bake for 15 more minutes until puffed and golden brown. Serve warm with mustard for dipping.

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