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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Great way to use left over ham. Makes a great sandwich. Recipe from Betty Crocker's New American Cooking. Ingredients:
1 (1/4 ounce) envelope active dry yeast |
1 cup warm water (105 to 115) |
1 1/2 cups flour |
1 tablespoon sugar |
1 teaspoon salt |
1 -1 1/2 cup flour |
2 cups chopped cooked ham |
1 1/2 cups shredded swiss cheese (about 6 ounces) |
1 small onion, chopped (about 1/4 cup) |
1/4 cup grated parmesan cheese |
1 (4 ounce) can mushroom stems and pieces, drained |
1 (2 ounce) jar diced pimentos, drained |
1 egg |
1 tablespoon water |
1 tablespoon sesame seeds |
Directions:
1. Dissolve yeast in 1 cup warm water in large bowl.
2. Add 1 1/2 cups flour, sugar and salt.
3. Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, until smooth.
4. Stir in enough remaining flour to make dough easy to handle.
5. Turn dough onto lightly floured surface; knead 3 minutes.
6. Shape into ball; cover.
7. Heat oven to 375°F.
8. Grease jelly roll pan.
9. Mix ham, cheese, mushrooms and pimiento.
10. Roll dough into rectangle 14 x 12 inches.
11. Spread ham mixture over rectangle, leaving 1 inch strip on one 14 inch side and 1/2 inch strip on the 12 inch sides.
12. Roll up rightly, beginning at filled 14 inch side.
13. Pinch unfilled strip of dough into roll to seal well; seal ends.
14. Place roll, seam side down in pan.
15. Mix egg and 1 tbsp water; brush over roll.
16. Sprinkle with sesame seed.
17. Bake until golden brown, about 40 minutes.
18. Let stand 10 minutes before cutting.
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