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Prep Time: 55 Minutes Cook Time: 20 Minutes |
Ready In: 75 Minutes Servings: 1 |
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I love ham-and can't wait to use the leftovers for these little goodies! Enjoy! Ingredients:
1 (1/4 ounce) package active dry yeast |
1/4 cup warm water (110 to 115 degrees) |
3/4 cup warm milk (110 to 115 degrees) |
1/2 cup shortening |
3 eggs, lightly beaten |
1/2 cup sugar |
1 1/2 teaspoons salt |
4 1/2-4 3/4 cups all-purpose flour |
1 large onion, finely chopped |
5 tablespoons butter, divided |
4 cups ham, cubed then coarsely ground |
4 slices bacon, strips cooked and crumbled (optional) |
1/4-1/3 cup sliced pimento stuffed olive (optional) |
1/2-3/4 cup shredded cheddar cheese |
Directions:
1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a large skillet, saute onion in 2 tblspns of the butter until tender. Add ham and mix well; set aside.
4. Preheat oven to 350. Punch the dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 16x8 inch rectangle. Cut each rectangle into 8 squares. Place a tablespoon of the ham/onion mixture in the center of each square. Add bacon, olives and cheese if using. Fold up corners to center of dough; seal edges.
5. Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Melt remaining butter and brush over dough. Bake at 350 for 16-20 minutes or until golden brown and filling is heated through. Refrigerate leftovers.
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