Recipe Background
French Pigs combine savory ham, sweet onions, and creamy brie in buttery dough.
There's something irresistibly inviting about the smell of onions caramelizing in a blend of butter and oil. As they slowly soften, the kitchen fills with a warmth that signals comfort and good company. It's a patient process—one where you can let the onions go until they're deeply golden, coaxing out their natural sweetness. Paired with fresh thyme, these onions become a rich bed for the savory ham and creamy brie waiting in the wings. Each bite of these French Pigs tells the tale of balance: sweet, savory, and slightly herby, wrapped snugly in a tender crescent dough.
Once assembled, these treats beam with promise from their oven perch. The aroma of melting brie seeping into the ham and pastry is enough to draw even the staunchest of holdouts to the table. The rolls take on a dreamy golden hue in the oven. Resist the temptation to dive in immediately; resting for just a few moments before serving allows the flavors to meld and makes for easier handling. Share them warm, with a side of sharp Dijon mustard for dipping—each roll revealing a buttery, flaky crust and a delightful interplay of textures inside.
These morsels work their magic as they bring people together. Perfect for gatherings, they invite casual nibbling and contented conversation. Simply lay them out on a tray, add a dollop of mustard on the side, and watch as they disappear almost as soon as they've been served. Whether you're hosting or headed out to a friendly potluck, their unassuming yet elegant presence is always a hit.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion finely chopped
- 2 teaspoons fresh thyme chopped
- kosher salt to taste
- freshly ground black pepper to taste
- 8 slices deli ham sliced 1/16-inch-thick
- 3 ounces brie rind discarded
- 1 (8-ounce) tube crescent roll dough
- Dijon mustard to taste, for dipping
Directions
- In a medium skillet over medium heat, add the butter and the oil and heat, while stirring, until the butter is melted.
- Add the onions, the thyme, the salt, and the pepper to the butter mixture and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes.
- Increase the heat to medium-high and cook the onions, stirring occasionally, until they become more golden in color, about 5 minutes.
- Pour the cooked onions into a small bowl and let them cool completely.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Cut each of the ham slices into 3 (2x5-inch) strips.
- Cut the brie into 24 (1/4x1-inch) pieces.
- On each of the ham strips, add 1/4 teaspoon of the caramelized onions and 1 of the brie pieces.
- Tightly roll up each of the strips.
- On a cutting board, separate the crescent dough at the perforations into 8 triangles.
- Cut each of the dough triangles into 3 long, thin triangles, making 24 dough triangles total.
- Lay 1 of the ham rolls centered on the small tip end of each of the dough triangles and roll them up until you reach the wide, flat end of the dough triangle.
- Place the ham rolls seam-side down on the prepared baking sheet.
- Evenly top each of the ham rolls with the remaining caramelized onions.
- Bake the ham rolls until the dough is golden-brown and cooked through, about 25-30 minutes.
- Serve the pigs with the Dijon mustard.
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