Ham and Swiss Hand Pies

Steps

• 1

  Heat oven to 425°F.
• 2

  Separate dough into 4 rectangles; firmly press perforations to seal. Place one-fourth of the ham and 1/4 cup cheese on one half of each dough rectangle. Fold other half of dough rectangles over filling. With fork, seal edges. Gently transfer hand pies to ungreased cookie sheet.
• 3

  In small bowl, beat egg with water until frothy. Brush tops of hand pies with thin layer of egg wash.
• 4

  Bake 10 to 12 minutes or just until medium golden brown. Cool slightly before serving, 3 to 5 minutes.