Ingredients
-
1
450-g pkg
puff pastry sheets
, thawed in refrigerator
-
2 tbsp
Dijon mustard
-
200 g
deli-sliced Black Forest
ham
-
2 cups
baby
spinach
, optional
-
1/2 cup
grated
mozzarella
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment.
- Unroll puff pastry sheets on the counter. Brush mustard on both sheets. Lay ham, then spinach in an even layer over mustard. Tightly roll up 1 sheet in jelly-roll fashion. Line up roll at the edge of second puff pastry sheet, then roll all the way up to make 1 giant roll. Slice into 8 rounds, about 1½ in. thick. Lay rounds, cut-side down, 2 in. apart on prepared sheet.
- Bake in centre of oven until buns are deep golden, about 30 min. Sprinkle tops with cheese and bake until melted, about 5 more min. Transfer to a rack and let stand for 5 min.
Nutrition (per serving)
- Calories
- 290,
- Protein
- 18 g,
- Carbohydrates
- 22 g,
- Fat
- 18 g,
- Fibre
- 2 g,
- Sodium
- 534 mg.
Packing tip
These buns are perfect at room temperature. Make them in the morning and wrap tightly in foil for the lunch box.
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso
