Honey Mustard Ham & Swiss Stuffed Baked Puff Pastry

Ingredients

  • 1 (2-sheet) package frozen puff pastry (such as Pepperidge Farm®), fully thawed

  • 2 tablespoons honey mustard

  • ¼ pound thinly sliced deli ham

  • ¼ pound sliced Swiss cheese

  • 2 tablespoons oil-packed sun-dried tomato slivers (optional, for extra tangy depth of flavor)

  • 1 large egg

  • 1 tablespoon water

  • 1 teaspoon everything bagel seasoning

  • Chopped fresh parsley, for garnish

Directions

  1. Preheat your oven to 400 degrees F (200 degrees C), then line a large baking sheet with parchment paper for quick, easy cleanup.

  2. Sprinkle a clean work surface lightly with flour, then lay out your first sheet of thawed puff pastry. Roll it gently into an even 10×12-inch rectangle, carefully smoothing out any folded creases left from the packaging.

  3. Transfer the rolled pastry to your prepared baking sheet. Spread honey mustard evenly across the pastry, leaving a 1-inch empty border along all four edges to seal later. Layer the sliced ham evenly over the mustard inside the border, top the ham with a full layer of Swiss cheese, and sprinkle sun-dried tomatoes over the top if you’re using them.

  4. In a small bowl, whisk the egg and water together to make an egg wash. Brush a thin layer of this wash along the 1-inch border of the bottom pastry sheet, to help the two pastry layers stick and seal tightly.

  5. Roll out the second sheet of puff pastry to the same 10×12-inch size, then lay it directly over the filled ham and cheese layer. Align the edges of the top and bottom pastry evenly, press the border firmly to connect the two sheets, then crimp the entire edge with the tines of a fork for a secure, decorative seal. Brush the entire top surface of the pastry with any leftover egg wash, then sprinkle evenly with everything bagel seasoning.

  6. Bake for 15 to 20 minutes, until the pastry is fully puffed and deep golden brown all over. Let it cool for roughly 5 minutes to set, then cut into 12 equal squares with a sharp knife or pizza cutter. Garnish with chopped fresh parsley and serve warm.