French Ham-and-Brie Pigs in Blankets

• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped small
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 8 slices boiled deli ham, about 1/16 inch thick (about 9 ounces)
• 3 ounces Brie, rind removed
• One 8-ounce tube crescent roll dough
• Dijon mustard, for dipping

1. Heat the butter and oil in a medium skillet over medium heat.
2. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes.
3. Raise the heat a little, and cook to develop a more golden color, about 5 minutes more.
4. Transfer the onions to a small bowl to cool completely.
5. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
6. Cut each slice of ham into 3 strips about 2 inches by 5 inches.
7. Cut the Brie into 24 pieces about 1/4 inch by 1 inch.
8. On each strip of ham, place 1/4 teaspoon of the caramelized onions and 1 piece of Brie, and roll up tightly.
9. Open the tube of dough, and separate it into 8 triangles at the perforations.
10. Cut each triangle into 3 long, thin triangles (for 24 pieces total).
11. Lay 1 ham roll centered on the tip end of a triangle, roll until you reach the flat end and place, seam-side down, on the prepared baking sheet.
12. Repeat with the remaining triangles and ham rolls.
13. Top each finished roll with a dab (about 1/8 teaspoon) of the remaining onions.
14. Bake until the dough is golden brown and cooked through, 25 to 30 minutes.
15. Serve warm with Dijon mustard on the side.

unsalted butter, vegetable oil, yellow onion, thyme, kosher salt, deli ham, crescent roll

Taken from www.foodnetwork.com/recipes/food-network-kitchens/french-ham-and-brie-pigs-in-blankets.html (may not work)