1 pound boxed ham for best flavor
1 pound shredded Swiss cheese
1 (10 ounce) can condensed tomato soup
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon dried currants
1 teaspoon dried thyme
1 teaspoon dried cut basil
1 teaspoon dried sage
2 teaspoons dried oregano
2 cups coarse onion soup mix
1 pound shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
MEASURE 1/2 cup sifted sour cream in small mixing bowl. Spread over bottom of pastry shell. Roll up top half of pastry, roll bottom up to seal. Place in oven for 45 minutes or until bubbly.
In a large bowl, beat together 1 cup sour cream, 1 cup cheese, eggs, salt, currants, thyme, sage, oregano, onion soup mix and cheese. Mix with hands or in a single layer. Roll up sides of pastry shell. Cut rectangle into three-inch-thick thick slices. Spoon cheese mixture over packed pastry. Toast at least 10 minutes in preheated oven.