Every year close to the holidays I start baking appetizers and storing them in the freezer for later. One recipe I pull out every year is this one from Martha Stewart. They are always a hit and the kids love them! I adapted it a bit and never follow the instructions but still think they work!
Ham and Gruyere Thumbprints
1/2 cup (1 stick) unsalted butter, cut into large pieces
Pinch of coarse salt
1 cup water
1 cup flour
1/2 cup finely chopped Black Forest ham (I used the preservative-free one)
1 1/4 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers
Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour; stir until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
Transfer dough to a large bowl; add eggs 1 at a time, beating to incorporate each. Stir in pepper, ham, and shredded cheese.
Spoon dough into a pastry bag (I left off a tip since the ham kept getting stuck in it). On baking sheets lined with parchment paper, pipe small mounds 2 inches apart. Bake at 400F until crisp and golden, 20 to 25 minutes.
Remove from oven; press a cheese cube in each mound. Place on clean baking sheet in freezer for 1 hour. Store in ziploc with instructions for heating, up to six weeks. To serve, remove from freezer and bake (without thawing) at 425F for about 15 minutes.
Additionally you could add a little jalapeño to the mix to add a little spice!