Ingredients

The following ingredients have 4 Servings
  • 17.3 ounce package puff pastry sheets (2 sheets thawed but cold)
  • 12 slices ham
  • 12 slices swiss cheese
  • 2 cups arugula
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 large egg (beaten)
  • Sesame seeds (flakey salt, or everything bagel seasoning (for garnish))

Instruction

  • Preheat the oven to 425° F and line two baking sheets with parchment paper or spray with non-stick cooking spray.
  • Working with one pastry at a time, unfold a puff pastry sheet and place on a lightly floured flat surface.
  • Roll it into approximately an 10x12” rectangle about ⅛” thick. I lightly flour the roller as well so the dough will not stick to it. (keep the other thawed pastry sheet in the refrigerator to stay cold)
  • Using a pizza cutter or a sharp knife, cut each puff pastry into 6 even rectangles. (I cut it down the middle first and then in thirds in the other direction)
  • Place each piece of pastry on the baking sheet.
  • Place a slice of ham and a slice of cheese on each rectangle.
  • Place the arugula in a small bowl and drizzle the olive oil and lemon juice over top and gently stir to coat it well.
  • Add a little arugula to the top of each slice of cheese.
  • Fold one set of opposite corners so that they overlap each other and gently press down to keep closed.
  • Brush the top of each puff with the egg wash and sprinkle with sesame seeds, everything bagel seasoning or coarse salt
  • Repeat the above steps with the other sheet of puff pastry.
  • Bake for 12-14 minutes until the puff pastry is golden brown.
  • Serve immediately.
  • Enjoy as is or dip in ranch dressing, mustard or honey mustard (make your own honey mustard with ¼ cup honey and ¼ cup regular or Dijon mustard)