Cream puffs are a family favorite, but I prefer them savory and not sweet, so this is my take on a unique appetizer that disappears quickly! Crab, chicken or other cooked meat could be used to replace ham.
Ham and Cheese Cream Puffs
Ham and Cheese Cream Puffs
Prep Time
45 min
Cook Time
20 min
Yield
3 dozen
Ingredients
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1/2 cup mayonnaise
- 3 tablespoons 2% milk
- 1 cup cubed fully cooked ham
- 1 cup shredded cheddar cheese
- 3 tablespoons chopped sweet red pepper
- 1 tablespoon minced chives
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- CREAM PUFFS:
- 1 cup water
- 1/2 cup butter, cubed
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced chives
- Additional minced fresh parsley and chives
Directions
- In a small bowl, beat the cream cheese, mayonnaise and milk until blended. Stir in the ham, cheese, pepper, chives, parsley and garlic. Cover and refrigerate until ready to use.
- In a large saucepan, bring the water, butter, seasoned salt, garlic powder and onion powder to a boil. Add flour all at once and stir until a smooth ball forms.
- Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in the cheese, parsley and chives.
- Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
- Just before serving, fill cream puffs with ham mixture. Sprinkle with additional parsley and chives.
Nutrition Facts
1 appetizer: 116 calories, 10g fat (5g saturated fat), 46mg cholesterol, 166mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 4g protein.
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