Dijon Ham Braid

• 3 ounces cream cheese, cubed
• 1 tablespoon whole milk
• 1 tablespoon Dijon mustard
• 2 cups diced fully cooked ham
• 1 cup frozen peas
• 1 sheet frozen puff pastry, thawed
• 1 large egg yolk
• 1 tablespoon cold water
• 1/2 teaspoon poppy seeds

1. In a large saucepan, combine the cream cheese, milk and mustard. Cook over low heat for 2-3 minutes or until smooth, stirring occasionally. Add the ham and peas; set aside.
2. On an ungreased
3. , roll pastry into a 15x10-in. rectangle. Spread ham mixture down the center third of rectangle.
4. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Combine egg yolk and water; brush over braid. Sprinkle with poppy seeds.
5. Bake at 400u0b0 for 20-25 minutes or until golden brown. Slice and serve warm. Refrigerate leftovers.

cream cheese, milk, mustard, fully cooked ham, frozen peas, pastry, egg yolk, cold water, poppy seeds

Taken from www.tasteofhome.com/recipes/dijon-ham-braid/ (may not work)