Ingredients Print this recipe
- 1 (8 ounce) crescent roll sheet
- 1 cup DI LUSSO® Smoked Cracked Pepper Ham, diced
- ¾ cup DI LUSSO® Swiss, cubed
- 1 small butternut squash, diced
- ¼ cup dried cranberries
- 1 small yellow onion, diced
- 1 egg
- 1 tablespoon heavy whipping cream
- 2 ¼ teaspoons allspice
- 2 ¼ teaspoons cinnamon
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ teaspoon sugar (optional)
Coat bottom of skillet with 1 tablespoon olive oil and 1 tablespoon butter. Heat pan on medium heat until oil is simmering. Add diced onion and stir to coat. Add sugar, if desired. Sauté onions until golden brown, about 25 minutes. Stir every 5 minutes.
Sautéed Butternut Squash
While onions are caramelizing, coat the bottom of another skillet with 1 tablespoon olive oil and 1 tablespoon butter. Heat pan on medium high heat until oil is simmering. Add diced butternut squash, cranberries, 2 teaspoons allspice and 2 teaspoons cinnamon. Stir to coat. Sauté until butternut squash is tender and slightly browned, about 25 minutes. Stir every 5 minutes.
Preheat the oven to 375 °F. Roll dough onto a parchment paper-lined cookie sheet. Cut into a circle (about 12 inches in diameter) using a pizza cutter or a round pan. For personal-sized galettes, make 4 small circles. Mix egg, heavy whipping cream, ¼ teaspoon allspice and ¼ teaspoon cinnamon to make egg wash.
Combine caramelized onions and sautéed butternut squash mixture with DI LUSSO® Smoked Cracked Pepper Ham and Swiss. Spoon mixture onto dough. Fold edges over, overlapping slightly. For one large galette, leave a 2-inch border. For small galettes, leave a 1-inch border.
Brush dough edges with egg wash. Bake until crust is golden brown, about 10-15 minutes.