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Boar's Head Brands Recipe Book
Boar's Head Brands Recipe Book
cooking
Table of Contents
Appetizers 2
Salads 10
Main Courses 20
Sandwiches 34
Sides 42
Fun Foods 46
Fun to make and even more fun to eat, Boars Head appetizers make great holiday heroes and wonderful warm-ups before the entre is revealed! These creative recipes are designed to keep the compliments coming, and theyre so good, the plates will certainly be kept clean.
appetizers
Salami Coronet
0 Hors doeuvres 12 1 5 30 oz tsp tsp dashes cup slices cup Cream Cheese Kosher salt Black pepper Boars Head Jalapeo Pepper Sauce Commercially available sun-dried tomato pesto sauce Boars Head Hard Salami, thinly sliced Fresh chives, chopped
DELUXE HAM
This is where it all started over 100 years ago. To this day, our signature item is still trimmed by hand the old-fashioned way, to make it extra lean and extra special.
Using a cake mixer, whip cream cheese until fluffy. Add salt, pepper, jalapeo pepper sauce, and sun-dried tomato pesto to the cream cheese. Mix until the cream cheese is uniform in color. Using a knife, make a straight cut from the center to the outer edge of each salami slice. Roll the slice into a cone shape, and hold it upright. Using a pastry bag or a small spoon, fill the salami cone with cream cheese mixture. Garnish with chopped chives. Repeat for all salami slices. NOTE: This recipe can be made up to 2 hours in advance if stored in a tightly sealed container and refrigerated.
Puree ham in a food processor. Add pineapples, horseradish sauce, and mustard. Puree until the mixture resembles smooth paste. Add mayonnaise and mix until just combined. Serve spread with assorted crackers.
Preheat conventional oven to 0F. Halve each English muffin. Spread each half with tablespoon tomato spaghetti sauce, followed by slice of chicken. Top off with slice of cheese. Place on baking sheet and bake for 0 minutes or until cheese is melted. If oven is not available, a front-loading toaster may be used instead.
Beat cream cheese and pepper sauce with an electric mixer until soft and fluffy. Fold in chutney and green onions by hand. Serve with toast points.
BACON
Slowly smoked to tender perfection, Boars Head Bacon is in a class by itself. Whether served with eggs, tossed into a salad or paired with lettuce and tomato between slices of toasted bread, youll never bring home better bacon.
Cook bacon until crispy. Scrub potatoes thoroughly, and bake in 00F oven for hour or until done. Allow potatoes to cool to the touch. Cut in half lengthwise. Carefully scoop the pulp leaving inch shell (reserve the pulp for use in another recipe or discard). Sprinkle the potato cavities with salt and pepper. Add in crumbled bacon and green onions, and top off with cheese. Place potato skins on a baking sheet and place under a broiler until cheese melts. Potato skins may be served with sour cream, if desired.
Chop turkey into small pieces. Divide turkey, cheese, green chili, and green onion evenly over tortillas. Fold tortillas in half and cook in a large non-stick pan over medium-high heat. Turn the tortillas after two minutes and cook the other side 2 minutes longer. Cut into thirds; serve warm with tomato salsa and sour cream.
SWISS CHEESE
As with all Boars Head Cheese, we use only the best ingredients, but our Gold Label Swiss is extra special its aged over 100 days, resulting in a rich, nutty flavor and a beautiful ivory color.
Place the Queso Blanco in a medium size bowl. In another bowl, combine oil, herbs, pepper. Pour the mixture over cheese. Marinate in refrigerator overnight. Drain the cheese and slice. Arrange sliced tomatoes on a platter; place the marinated cheese on top.
Spicy Dip
6 servings 6 28 2 1 1 slices oz Tbsp tsp tsp lb loaf Boars Head Sandwich Style Pepperoni, thinly sliced Commercially available pizza sauce Fresh basil, finely chopped Crushed red pepper flakes Coarse ground black pepper Boars Head Mozzarella Cheese, cubed Ciabatta bread, cubed
Finely chop pepperoni and add to pizza sauce in a medium pot; heat until warm. Transfer pizza sauce into a crock-pot set on warm. Add basil, pepper flakes and black pepper and stir well. With a fondue fork or a long bamboo skewer, dip cheese and bread cubes into sauce and enjoy.
Lettuce delight you with a variety of delicious Boars Head salads! Say goodbye to the everyday with recipes sure to sastisfy weight watchers and lettuce lovers alike! These terrific combinations, featuring your Boars Head favorites and lesser known flavors, turn traditional salads into savory sensations.
salads
Dice chicken into cubes. Mix all ingredients together. This salad may be enjoyed as is or to make sandwiches.
Place all ingredients except mayonnaise in a blender. Pure until Mandarin oranges are no longer in big chunks. Fold puree into mayonnaise until thoroughly mixed.
Mimosa Salad
servings 4 6 11 7 4 oz oz oz oz oz cup English black walnuts Field greens salad mix Commercially available canned Mandarin orange segments, drained Commercially available canned hearts of palm, thinly sliced Boars Head Fontina Cheese, shredded Spicy Orange Honey Mustard Dressing Place walnuts on cookie sheet and toast in a preheated F oven for minutes. Let toasted walnuts cool to room temperature. In a salad bowl, toss field greens, Mandarin orange segments, hearts of palm and walnuts. Sprinkle with shredded cheese. Serve with Spicy Orange Honey Mustard Dressing on the side.
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Boars Head Cream Havarti Cheese with Dill Boars Head Seasoned Filet of Roast Beef, sliced thick Field greens salad mix
Julienne pepperoni, salami, hot butt cappy, Mozzarella cheese, and roasted red bell peppers. Slice olives and pepperoncini. Line a serving bowl with romaine lettuce. In a separate bowl, mix all ingredients except for parmesan cheese. Spoon antipasto into lettuce-lined serving bowl over romaine hearts and sprinkle with parmesan cheese before serving.
Cut peppers into quarters and remove seeds. Slice Japanese eggplant, zucchini and yellow squash into thick slices. Cut cheese and beef into chunks. Toss the vegetables in vinaigrette. Remove with slotted spoon, reserving dressing. Grill vegetables for 0 minutes or until tender, turning frequently. Julienne peppers. Place grilled vegetables back into vinaigrette and refrigerate until cooled. Cover bottom of 6 salad plates with greens. Toss cheese and roast beef with grilled vegetables. Spoon salad over greens and serve.
Preheat conventional oven to 00F. Cut corn kernels from ears, coat with olive oil and roast in oven for 0 minutes. Let corn cool to room temperature. Cook bacon on medium heat until crispy and set aside. Dice Anjou pears and cut into pieces, then soak in lemon lime soda and lemon juice for minutes. Drain pears and discard liquid. Crumble bacon into small pieces. Mix roasted corn (including oil), pears, bacon, salt and pepper. This salad may be served chilled or at room temperature.
CR ACKED P E P P E R M I L L TURKEY
Delicately smoked and seasoned with black peppercorns and paprika, this is one turkey that is all its cracked up to be. Serve it with a milder Boars Head Cheese such as Monterey Jack to let its flavor truly shine through.
Cook pasta according to package instructions. Drain and rinse cooked pasta under cold water until completely cooled. Coat pasta with half of the olive oil. Saut fennel in the rest of olive oil until semi soft and set aside. Cut turkey and roasted peppers into julienne. Mix all ingredients together. Serve salad chilled.
Place mayonnaise, sour cream and powdered sugar in a mixing bowl. With a wire whisk, mix ingredients together until smooth. Set dressing aside in a refrigerator. Cut chicken into cubes. Cut apple into cubes and soak in pineapple juice for 2 minutes, then drain and discard the juice. Mix chicken, apple, grapes, onion and celery with the dressing. Garnish with almonds and basil before serving.
Cook rice according to package instructions and transfer into a large bowl to cool. Cut ham into cubes. Mix all the ingredients together. Let salad chill for hour before serving.
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Gorgonzola Dressing
2 cups 1 4 1 cup cups oz tsp tsp tsp tsp tsp tsp Sour cream Mayonnaise Boars Head Crumbled Gorgonzola Cheese Dry English mustard Worcestershire sauce Granulated garlic Granulated onion Kosher salt Freshly ground black pepper
GORGONZOLA
Nothing tops a salad or stuffs a pita better than Boars Head Gorgonzola Cheese! Its aged over 90 days for a creamy texture that still crumbles easily.
Dice chicken into pieces. Mix French dressing with bacon, cheese, lettuce, chicken, and avocado. Place the chicken salad on a serving platter. Top off with chopped tomatoes and eggs.
In a medium size stainless steel mixing bowl, mix all ingredients together. Cover dressing with plastic wrap and refrigerate for 2 hours before serving.
Cook tortellini according to package instructions. Drain and rinse cooked pasta under cold water until completely cooled. Cut each tomato into wedges. In a mixing bowl toss all ingredients together.
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Boars Head isnt just for sandwiches! Whether youre serving a sensational Sweet Slice Ham or craving a creative casserole, Boars Head premium meats make entres that are great for entertaining or great for everyday dinners. Most Boars Head products are already cooked, meaning less time in the kitchen and more time enjoying your entre!
main courses
Mustard Glazed Boars Head Ham Recipe on page 22
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Remove ham from packaging and lightly score in diamond pattern with a sharp knife. Place in a shallow roasting pan. Add water to pan. In separate bowl blend brown sugar, mustard and ginger with fork. Pat a thin layer of glaze on entire surface of ham. Tent ham with aluminum foil, sealing edges tightly to the pan. Bake in preheated 2F conventional oven minutes per pound. Remove ham minutes before it finishes baking. Remove foil and apply additional glaze if desired. Raise oven temperature to 2F and bake uncovered for remaining minutes.
Dice turkey into cubes. Heat butter in a medium sauce pan over medium heat. Saut onion, celery and carrots for minutes. Add mushrooms and diced turkey; cook for 2 minutes. Add chicken stock and bring to a light boil. Mix in broccoli rabe, white pepper, and lemon juice. Cook for another 2 minutes. Serve hot.
Soak mushrooms in chicken stock for 0 minutes. Drain mushrooms and reserve the broth. Chop shallots. Julienne mushrooms. Cut ham into pieces. In a sauce pan, melt butter over medium heat. Saut shallots for minutes. Add ham, chicken broth, mushrooms and white pepper. Bring soup to a light boil. Remove from heat. Mix in lime juice and scallions. Serve hot.
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CANADIAN CHEDDAR
Imported directly from our friends to the North, this Cheddar is aged over 3 years to bring out an unrivaled sharpness. Its perfect paired with wine, sliced on a cracker, used in a recipe or just enjoyed on its own.
Preheat conventional oven to 0F. Boil macaroni according to package instructions. Drain and rinse cooked pasta under cold water until completely cooled. Coat pasta with olive oil and set aside. Cut bologna into chunks or smaller. In a tall sauce pan, melt butter over medium-high heat. Whisk in flour and cook for minute. Add cream, onion, garlic, salt and pepper. Keep whisking and cook for minutes. Turn heat to medium and add cheese a little bit at a time. Keep whisking and cook until cheese is completely melted. Add cheese sauce and bologna to cooked macaroni. Spray a 0 x 2 x 2 roasting pan with a nonstick spray. Place macaroni mix in the pan and top off with green onions and breadcrumbs. Cook in oven for 0 minutes. Raise oven temperature to F and cook for an additional 0 minutes to brown the top.
Pre-heat conventional oven to 2F. Cut bacon into small pieces. Cook bacon in an non-stick frying pan over medium heat for minutes. Drain off excess fat. Add onions and peppers to the bacon and cook for 2 minutes. Beat eggs, salt and pepper until thoroughly mixed. Add beaten eggs mixture to frying pan and cook for 2 minutes, continually moving the raw eggs to bottom of the pan. Sprinkle with Boars Head Crumbled Gorgonzola Cheese. Wrap handle of frying pan with aluminum foil, and place pan in oven. Bake for 6 minutes or until desired doneness.
Heat butter in a non-stick saut pan over medium heat. Add eggs, banana peppers, and chives. Season with salt and pepper. Scramble the egg mixture and cook to desired doneness. Fold in the cheese and serve hot.
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2
SALSALITO TURKEY
Coated with our own special salsa blend of jalapeo peppers, onion, sun dried tomato, cilantro and spices, this unique turkey is a true taste sensation. It adds a Southwestern flair and a little heat to everything it touches!
Cut ham into small pieces. Heat butter in a non-stick saut pan over medium heat. Saut shallots and roasted red bell peppers for minute. Add the ham and eggs. Season with salt and pepper. Scramble to desired doneness. Fold cheese into the scrambled eggs. Divide equal amounts of scrambled egg mixture on tortillas, then roll them up and enjoy!
Preheat conventional oven to F. Cut turkey into cubes. Peel and cut eggplant into slices. Arrange eggplant slices in the bottom of lightly greased wide casserole dish and drizzle with olive oil. Bake eggplant for minutes. While eggplant is baking, mix spaghetti sauce, olives and cumin in a sauce pan. Heat until thoroughly warmed. Remove eggplant from oven and pour sauce over the top. Evenly distribute turkey over the sauce and cover with shredded cheeses. Place casserole back in oven and bake for another 0 minutes.
Cook noodles according to package instructions. Drain and set cooked noodles aside. Cut beef into cubes. Melt butter in a large skillet over medium heat. Saut onion for minutes or until tender. Add beef, salt, pepper and mushrooms. Saut for minute. Stir in cream of mushroom soup and water. Simmer for 0 minutes, stirring occasionally. Add sour cream and mix well. Serve over noodles.
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A R OA S T I C A CHICKEN
We created both the word Aroastica as well as the special blend of seasonings that makes this chicken such a distinctive delight! The creative assortment of seasoning gives Aroastica its rotisserie-style taste, and like our other chickens, its slowly oven roasted to perfection.
Dice chicken into 2 cubes. Melt butter in a large non-stick skillet over medium heat. Cook chicken, onion, peppers and potatoes for 20 minutes or until potatoes are tender. Season chicken potato hash with salt and pepper. Serve for breakfast with eggs.
Beef Creole
servings 8 1 2 1 1 2 cups lb Tbsp cup cup cup cups cup tsp Cooked rice Boars Head Cajun Style Seasoned Eye Round, sliced thick Olive oil Yellow onion, thinly sliced Green bell pepper, thinly sliced Celery, thinly sliced Roma tomatoes, chopped Chicken stock Boars Head Jalapeo Pepper Sauce
Cut chicken into cubes. Melt butter in a large skillet over medium heat. Add flour and keep stirring until smooth. Add chicken stock, mushrooms, peas, chicken, cream, salt, and pepper, stirring constantly. Cook until sauce thickens and bubbles. Serve with puffed pastry or toast points.
Cook rice according to package directions and set aside, keeping warm. Cut beef into cubes. Heat olive oil in a large non-stick skillet over medium-high heat. Saut onion, peppers and celery for minutes. Add beef, tomatoes, chicken stock and pepper sauce. Reduce heat to medium-low and simmer for 0 minutes. Serve over rice.
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29
Aroastica Penne
2 servings 6 6 1 5 2 2 4 2 1
Penne pasta Aroastica Seasoned Chicken Breast, sliced thick Plum tomatoes, chopped Extra virgin olive oil Fresh garlic, chopped Fresh shallots, chopped Fresh basil, coarsely chopped Kosher salt Freshly ground black pepper Button mushrooms, sliced Chicken stock
Cook pasta according to package instructions. Drain cooked pasta and rinse under cold water until completely cooled. Transfer pasta to a bowl, coat with teaspoon of olive oil and set aside. Dice chicken into cubes. Mix tomatoes, garlic, shallots, basil, salt, and pepper together. Set the mixture aside. Heat olive oil in a large saut pan over medium-high heat. Saut diced chicken, mushrooms, and tomato mixture for minutes. Add chicken stock and cook for minute. Toss in cooked pasta and serve hot.
Cut sausage into thick slices. In a tall sauce pan bring chicken stock, tomato sauce, blackening spice and butter to a boil. Stir in sausage, rice and kidney beans. Reduce heat to low. Cover pot and cook for 20 minutes or until liquid is absorbed. Fluff with fork before serving.
Rub each steak with mustard, salt, rosemary and peppercorns. Grill to the desired tenderness. Serve with Fancy Green Beans and Butterkse Mashed Potatoes (see Sides section).
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Turkey A La Veracruz
servings 16 2 2 1 2 1 8 oz Tbsp cups Tbsp cup cups cup tsp Tbsp cups Boars Head Ovengold Roast Breast of Turkey, sliced thick Olive oil Yellow onion, sliced Garlic, chopped Green olives, sliced Roma tomatoes, chopped Chicken stock Crushed red pepper flakes Lemon juice Cooked rice
Cheesy Meatloaf
6 servings 2 1 1 4 2 2 6 tsp tsp tsp oz cup lbs cup cup cup cup Meatloaf mix (beef, pork and veal) Cooked plain oatmeal Yellow onion, finely chopped Fresh flat leaf parsley, finely chopped Soy sauce Large eggs Garlic, finely chopped Dried thyme Black pepper, freshly ground Boars Head Queso Blanco Semi-Soft White Cheese Ketchup
OVENGOLD TURKEY
Made of solid white meat turkey breast, coated in seasonings and oven roasted to a delicious golden brown, Ovengold Turkey is a turkey unmatched in quality; in fact, we even branded it so you always know youre getting the real deal. Rich in protein, low in fat, and high in taste!
Cut turkey into cubes. Heat oil in a large non-stick skillet over medium-high heat. Saut onion for 2 minutes. Add turkey, garlic, olives, tomatoes, chicken stock, pepper flakes, and lemon juice. Reduce heat to medium-low and simmer for 0 minutes. Serve with hot rice.
Place oven rack in middle position and preheat to 0F. In a large bowl, mix together all ingredients except Queso Blanco and ketchup until well combined. Transfer 4 of the mixture to a x 9 metal baking dish. Layer half of the Queso Blanco on top of the mixture. Place another 4 of the mixture over the cheese and continue layering with the rest of Queso Blanco and meatloaf mixture. Spread ketchup over meatloaf and bake hour.
Preheat conventional oven to 0F. Cut chicken into cubes. Place pizza crust on an ungreased cookie sheet. Spread Alfredo sauce over the top surface of pizza crust. Arrange layers of chicken, mushrooms, artichoke hearts and cheeses on pizza. Bake pizza in oven for 0 minutes or until cheese is melted and bubbly.
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Nothing is better between bread, wrapped or rolled, than Boars Head meats and cheeses! The odds are stacked in your favor when its Boars Head youre piling high. And though a Boars Head sandwich is great with condiments and toppings, the delectable taste of our quality meats and cheeses means that nothing else is required!
sandwiches
The Mediterranean
Sandwich 1 2 2 2 2 2 2 slices slices oz oz oz oz oz oz oz 6 crusty hoagie roll Mayonnaise Prepared sun dried tomato spread Boars Head Hot Butt Cappy, sliced Boars Head Genoa Salami, sliced Boars Head Deluxe Roast Beef, sliced Sliced hot cherry peppers Shaved red onions Green leaf lettuce leaves Red tomato Boars Head Picante Provolone Cheese
BOLOGNA
Boars Head has created a variety of bolognas to please every palate and all are made from select cuts of pork and beef, without fillers or by-products. Whether served to a child with the sweet taste of our Honey Mustard spread over it, or enjoyed by adults with the more mature flavor of our Deli-Style Mustard, our bologna is both for kids and for the kid in all of us.
Cut pita bread in half and form a pocket in each. Divide roast beef, alfalfa sprouts, tomatoes, and cucumbers equally among pockets. Drizzle with ranch dressing.
Slice the hoagie roll in half lengthwise. Spread mayonnaise on bottom layer of bread and sun dried tomato spread on the top half. Layer cappy, salami, roast beef, cherry peppers, onions, lettuce, tomatoes and cheese on bread. Crown the sandwich. Serve with a Boars Head Pickle Spear.
Grill bologna slices over hot charcoal or indoor grill. Baste with barbecue sauce until bologna is heated throughout. Cut onion rolls and place bologna slices on top of bottom half. Top with cole slaw and crown with other half of roll. Enjoy!
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2 Sandwiches 4 1 2 2 8 4 4 2 oz oz oz
Onions, sliced thick Olive oil 12 round whole-wheat wrap Prepared guacamole Boars Head Aroastica Seasoned Chicken Breast, sliced Boars Head Monterey Jack Cheese with Jalapeo Red tomato Shredded iceberg lettuce
Tbsp
slices slices oz
Saut onions in olive oil over medium heat for minutes. Lay whole wheat wraps flat on a work surface. Spread guacamole on half of the wrap closest to you. Evenly divide chicken, onions, cheese, tomatoes and lettuce on each wrap. Fold the left and right side of wraps inward. Roll the wraps like burritos. Cut the wraps in half diagonally and serve.
Slice bread in half lengthwise. Layer lettuce on the bottom slice of bread, then chicken and coleslaw. Sprinkle coleslaw with lemon pepper seasoning. Top the coleslaw with tomato slices and cheese. Crown the sandwich. Cut baguette into 4 equal portions and serve.
In a toaster oven, toast bread until golden brown. Spread mayonnaise on slices of bread. Top with lettuce leaf, slices of bacon and tablespoon of sun-dried tomato on bread. Crown with remaining bread.
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Londonport Dip
Sandwiches 16 1 1 16 8 oz oz oz tsp
Beef consomm Chopped fresh garlic French baguette Boars Head Londonport Top Round Roast Beef, sliced Roasted onions
Cut onion roll in half. Spread Thousand Island dressing on top and bottom layer of roll. Pile turkey, cheese, onion and roasted pepper on bottom half of roll. Crown the sandwich. Heat in microwave for 0 seconds. Grill on sandwich press for minute. If sandwich press not available, grill in non-stick pan, turning once.
In a small sauce pan, heat beef consomm and garlic over medium heat and keep warm. Slice baguette lengthwise way through. Dip roast beef into warm consume and place on baguette. Top off with roasted onions. Cut into equal portions. Use remaining consomm as au jus.
Split smoked sausages in half lengthwise way through. Cook sausages on a hot charcoal grill. Put sausages on hot dog buns. Top off each with 2 tablespoons of sweet onion sauce and 2 tablespoons chopped cucumber.
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Can you really call it a side dish when it tastes as good as the main course? Thats the idea behind these flavorful foods, which can become a meal in themselves or an amazing leadin to the terrific roast to come! These are sides that wont be pushed to the side - these are sides with style.
sides
PA N C E T TA
Try a taste of Italy with this traditional, dry cured Italian bacon. Ready to slice and serve, its the perfect ingredient in a host of recipes! Try it on a thick piece of bread with tomato paste and shredded Boars Head Mozzarella for a pizza with pizzazz.
lbs oz cup tsp stick cup cup tsp tsp cup cup
Yukon Gold Potatoes, unpeeled and washed Boars Head Pancetta, sliced Shallots, finely chopped Garlic, finely chopped Unsalted butter All purpose flour Heavy cream Kosher salt Freshly ground black pepper Chives, finely chopped Boars Head Pecorino Romano Cheese, grated
1 Cut bacon into small pieces. Rinse green beans. In a tall sauce pan, saut bacon over medium high heat for minutes. Add champagne, chicken stock, salt, pepper and bring to a boil. Reduce heat to medium. Add green beans and cook until slightly firmer than the desired tenderness. If liquid cooks off too quickly, add more water. Add pearl onions and cook for another minutes. 1
Preheat oven to 0F. Slice potatoes into thick ovals (leave skin intact) and place into boiling water. Cook potatoes for 0 minutes. Drain potatoes and set aside. Cut pancetta into small pieces. Saut pancetta in butter over medium-high heat for 2 minutes. Add shallots and garlic and saut for minute. Add flour and mix with a wire whisk until thoroughly incorporated. Add heavy cream, salt and pepper and cook until thickened. Remove from heat and fold in chives and cheese. Spray the inside of a medium-size roasting pan with non-stick spray. Cover the bottom of the pan with a layer of potatoes. Place 4 of the sauce mix over potatoes. Repeat this procedure times ending with sauce mix as the final top layer. Cover with foil and cook in oven for 0 minutes. Increase oven temperature to F and cook uncovered for an additional minutes.
Peel and cut potatoes into quarters. Rinse potatoes until water is clear. Boil potatoes in water with -tablespoon salt in a medium saucepan for 20 minutes. While potatoes are boiling, melt butter, garlic and heavy cream; keep warm. Drain potatoes, mash, then add cream mixture and cheese. Season potatoes with remaining salt.
fun foods
While we take the quality of our products very seriously, that doesnt mean you cant have some fun with them while youre eating them! Boars Head meats and cheeses make perfect fun foods, and here are just a few ideas to get creative with our cold cuts. Get the kids involved, and start them on the path to good nutrition with Boars Head.
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Piggies In Blankets
Servings 8 1 1 1 oz package whole jar Refrigerated ready-made crescent roll dough Boars Head Cocktail Beef Frankfurters Boars Head Kosher Dill Pickle, cut in half lengthwise Boars Head Honey Mustard
PEPPERONI
Natural spices and a careful drying process puts the pep in our pepperoni. It comes in a variety of sizes and shapes to accommodate any application, from topping a pizza to stuffing a sub, filling an appetizer tray or bitten right off the stick!
On clean work surface, lay out cheese slices. Place one ham slice on each Baby Swiss Cheese slice and bologna on American cheese. Starting at one end, roll up each pair of slices and skewer with pretzel stick. (Grownup helper may need to assist small hands with pretzel spearing.)
Lay out individual crescent rolls, then cut into thirds using a dull butter knife. Wrap each strip of dough around one cocktail frankfurter. Place on baking sheet and cook according to crescent roll package directions, usually at 0F for 2 to minutes, and until dough is golden. While the piggies cook, turn pickle flat side down. Using the same dull butter knife, have kids practice cutting and slice pickle halves in two. Make sure to show them where to place their hands to protect their fingers. Use sliced pickles for garnish. Serve with honey mustard.
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Since Boars Head was founded in 1905, much has changed in the world. While many have learned to cut corners, we at Boars Head are happy to say we havent changed with the times. Over one hundred years later, were still using only the finest ingredients. Pure pork, poultry and beef, combined with real spices, and cheese made with only the freshest ingredients. We never use byproducts, cereals, fillers, artificial flavors or colors. Quite simply, at Boars Head we wouldnt put anything in our products that you wouldnt put on your familys table.
w w w. b o a r s h e a d. co m
Customer Service 1-800-352-6277 2006 Boars Head Provisions Co., Inc.
122006