Total Time
27mins
Prep 15 mins
Cook 12 mins

My Mom always made these for her "big" parties, and I loved helping create the cute little canapes. A natural for the fall season!

Ingredients Nutrition

Directions

  1. Cut each slice of bread with a 3" round cookie cutter. Flatten each bread round with a rolling pin, between sheets of waxed paper.
  2. Spread flattened bread rounds on both sides with mayonaisse. Roll each one up to form a cornucopia shape, and secure with a toothpick. Place cornucopias onto a parchment-lined baking sheet.
  3. Bake at 350%, for 12-15 minutes. Watch carefully to avoid burning. Remove toothpicks, and cool on wire racks.
  4. Meanwhile, in a small bowl combine deviled ham, eggs, and mustard. Fill cooled cornucopias with ham mixture, and sprinkle lightly with paprika.

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