Meal Type: Appetizer

Crispy Ham & Cheese Pinwheels

Crispy Ham & Cheese Pinwheels

Crispy Ham & Cheese Pinwheels

Crispy Ham & Cheese Pinwheels

Store-bought puff pastry, Dijon mustard, ham, cheese, and herbs are all you need for this delectable appetizer that’s perfect for any occasion. No rolling pin required!

Servings

24

Preparation

35 Mins

Cook Time

22 Mins

Level

Ingredients

1 pkg (450 g) frozen puff pastry, thawed (2 sheets)

3 tbsp Dijon mustard, divided

12 thin slices Schneiders® Olde Fashioned Ham

2 cups Gruyere or other sharp cheese

1 tbsp fresh thyme leaves

1 tbsp chopped fresh chives

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Directions

Lay a large piece of plastic wrap on work surface. Unroll the first sheet of puff pastry in the center of the plastic. Spread with half of the mustard, leaving a 1/2-inch border on all sides. Lay 6 ham slices on top, overlapping as needed. Sprinkle with half each of the cheese and thyme.

Re-roll puff pastry into a log, pinching seam to seal. Wrap in plastic wrap. Repeat with remaining pastry mustard, ham, cheese and thyme. Refrigerate logs until cold, about 20 minutes.

Meanwhile, preheat oven to 400°F; line two rimmed baking sheets with parchment paper.

Using a serrated knife, cut each log into 12 slices. Arrange the rolls, cut-side down, 1 inch apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, 18 to 22 minutes; let cool slightly on rack.

Serve warm or at room temperature. Garnish with chives.

Tips: Pinwheel logs can be made and refrigerated a day ahead; slice and bake as directed when ready to serve.

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Danish Blue Cheese and Buttermilk Wing Dip

Danish Blue Cheese and Buttermilk Wing Dip

Danish Blue Cheese and Buttermilk Wing Dip

Danish Blue Cheese and Buttermilk Wing Dip

Cool blue cheese and buttermilk makes the perfect dip for any crispy or saucy wings – especially spicy ones!

Servings

8

Preparation

8 Mins

Cook Time

8 Mins

Level

Ingredients

80 g crumbled Danish blue cheese

3 tbsp buttermilk

1 clove minced garlic

2 tsp white vinegar

¼ tsp granulated sugar

1/3 cup sour cream

1/3 cup mayonnaise

½ tsp chopped fresh dill

¼ tsp each salt and pepper

Directions

In a small bowl mash blue cheese, buttermilk, garlic, vinegar, and sugar with a fork.

Stir in sour cream, mayonnaise, dill, salt and pepper. 

Refrigerate for 1 hour or up to 2 days.

Use as a dipping sauce to your favourite style of chicken wings. Try Schneiders Smoky & Savoury Texas BBQ Wings, Spicy & Smooth Buttery Buffalo Wings, Sweet & Sticky Honey Garlic Flavour Wings and/or Salt and Pepper Wings.

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Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Air-fryer Turkey & Black Bean Quesadillas

Quesadillas with savoury turkey, black beans, roasted red peppers and plenty of cheese are only improved by making them extra-crispy in the air fryer! The creamy avocado dipper takes them up to the next level.

Servings

2

Preparation

5 Mins

Cook Time

7 Mins

Level

Ingredients

2 small flour tortillas (6-inch)

½ cup drained and rinsed canned black beans

¼ cup chopped tomatoes

2 tbsp thinly sliced green onions

½ tsp chili powder

80 g sliced Schneiders Oven Roasted Turkey Breast

¼ cup each shredded mozzarella and Cheddar cheese

Avocado Crema:

¼ ripe avocado

2 tbsp plain Greek yogurt

1 tbsp lime juice

Pinch salt

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Directions

Spritz tortillas with cooking spray; place oiled side down on work surface.

In bowl, mash beans coarsely with fork; stir in tomatoes, onions, and chili powder.

Divide mozzarella cheese over one half of each tortilla. Top equally with bean mixture, turkey and cheddar cheese. Fold unfilled half of tortilla over top; press together firmly. Place folded quesadillas in basket of air-fryer next to each other, but leaving a slight gap, in circle formation.

Air-fry at 350°F for 4 minutes. Flip; cook until crisp and cheese is melted, 3 to 4 minutes. Cut in wedges.

>strong>Avocado Crema: Meanwhile, in bowl, mash avocado with fork until smooth. Stir in yogurt, lime juice and salt. Serve with quesadillas.

Tip: If you like it spicy, use drained hot salsa in place of the tomatoes, or add some minced jalapenos.

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Al Pastor Flatbread with Smoked Sausages

Al Pastor Flatbread with Smoked Sausages

Al Pastor Flatbread with Smoked Sausages

Al Pastor Flatbread with Smoked Sausages

Love tacos? Us too! Why not give tacos al pastor a twist by transforming them into a sausage-packed flatbread. Naturally Hardwood Smoked Classic Sausages, pineapple, spices, smoky chipotle peppers, adobo sauce, a drizzle of honey and a topping of fresh queso, pickled onions and cilantro make this flatbread the taco-inspired appetizer you didn’t realize you needed in your life.

Servings

4

Preparation

20 Mins

Cook Time

15 Mins

Level

Ingredients

Pickled Onions:

½ cup sliced red onion

¼ cup white vinegar

1 tbsp granulated sugar

1 tbsp water

4 Schneiders® Classic Recipe Smoked Sausages

1 tbsp ancho chili powder

2 canned chipotle peppers (packed in adobo sauce), minced

2 tbsp adobo sauce

2 tsp ground cumin

½ tsp cinnamon

2 tsp Mexican oregano

1 cup pineapple juice

1 tbsp cider vinegar

1 tbsp packed dark brown sugar

2 flatbreads (250 g each)

1 cup grated Monterey Jack cheese

1 cup pineapple chunks

½ cup crumbled queso fresco or feta cheese

2 tbsp honey

¼ cup diced tomatoes

2 tbsp cilantro, chopped

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Directions

Pickled Onions: In microwave safe bowl, heat white vinegar, granulated sugar, and water for 30 seconds – 1 minute. Add sliced red onion to bowl, tossing to coat. Let stand for 20 minutes.

Meanwhile, preheat oven to 425°F. In skillet, cook sausages per package directions. Remove to cutting board; slice thickly. Return sausage to skillet.

Add ancho chili powder, chipotle, adobo sauce, cumin, cinnamon, oregano, pineapple juice, cider vinegar, and brown sugar. Simmer over medium-low heat until sausage is coated and liquid is reduced, about 3 minutes. Remove from heat.

Arrange flatbreads on rimmed baking sheet. Spoon sausage mixture over top, Monterey Jack cheese, and pineapple chunks. Bake until flatbread is crisp on the bottom and cheese is melted, 6 to 8 minutes. Top with chopped tomatoes, queso fresco, pickled red onion, honey, and cilantro.

Tips: Garnish with sliced green onions and serve with sour cream on the side.

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Canadian Bacon & Onion Soup

Canadian Bacon and Onion Soup

Canadian Bacon & Onion Soup

Canadian Bacon & Onion Soup

This twist on French onion soup combines a rich beef stock with caramelized onions and a gooey Oka and crispy bacon-topped crouton.

Servings

6

Preparation

15 Mins

Cook Time

130 Mins

Level

Ingredients

6 strips Schneiders® Thick Cut Bacon, cut into 1-inch pieces

¼ cup unsalted butter

2 each large yellow, white, and red onions, sliced ¼-inch thick

4 shallots, sliced ¼-inch thick

1 tsp kosher salt

6 cloves garlic, minced

2 tsp granulated sugar

½ tsp freshly grated nutmeg

2 cups stout or dark ale

¼ cup all-purpose flour

8 cups low-sodium beef broth

¾ cup dry sherry

4 sprigs fresh thyme

2 fresh or dried bay leaves

Black pepper to taste

250 g Oka cheese, shredded

¾ cup grated Parmesan

12 slices baguette (¾-inch thick)

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Directions

Heat large Dutch oven or soup pot over medium heat; cook bacon, stirring often, until crisp. Remove with slotted spoon to paper towel-lined plate, reserving bacon fat in pot.

Add butter, onions, shallots, and 1 tsp salt. Increase heat to medium-high; cook, stirring occasionally, until beginning to caramelize, about 30 minutes. Reduce heat to medium; add garlic, sugar, and nutmeg, stirring often, 30 to 45 minutes until dark golden brown, adding 1 to 2 tbsp water to pan if onions start to stick or get too dark.

Add stout to pan, scraping up any brown bits; increase heat to medium-high. Cook, stirring, until liquid is evaporated, about 10 minutes. Sprinkle in flour and cook, stirring, for 1 minute.

Gradually stir in beef broth, then dry sherry; add thyme, and bay leaves. Bring to boil; reduce heat to medium-low. Simmer partially covered for 30 minutes. Remove thyme sprigs and bay leaves; stir in pepper.

Preheat broiler. Line a sheet pan with foil and place 6 oven proof soup bowls on it.

Ladle soup into bowls and place 2 slices of baguette into each bowl. Combine Oka, parmesan. Top each with ½ cup cheese mixture. Broil until cheese is caramelized about 3 minutes. Sprinkle with reserved bacon.

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