HAM & CHEESE ROLLS
This is a favorite in our home and for parties because it's quick and easy and can be made ahead of time. It's also easy to double the recipe for large batches. - Leah Forth, Flora, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place ham and cheese on each roll bottom. Spread cream cheese over tops. Replace tops. Arrange in a single layer in a greased 13-in. x 9-in. baking pan., In a small bowl, combine the remaining ingredients; brush over rolls. Cover with foil. Refrigerate for several hours or overnight., Bake, covered, at 350° for 20-23 minutes or until heated through.
Nutrition Facts :
SAVORY HAM AND CHEESE BREAKFAST ROLLS RECIPE BY TASTY
Not sure what to do with all that leftover Easter ham? Make savory breakfast rolls-think cinnamon rolls, full of meat and melty cheese instead of the sweet filling-for the next morning! We use fresh pizza dough to keep this recipe super simple and easy, but canned crescent roll dough works great too.
Provided by Kelly Paige
Categories Breakfast
Time 35m
Yield 8 Rolls
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C). Grease an 8-inch round baking dish with nonstick spray.
- On a lightly floured surface, roll out the pizza dough to a rough 8 x 12-inch rectangle.
- Spread the mustard over the dough in an even layer, then sprinkle with 1 tablespoon of everything bagel seasoning. Top with the cheddar and Swiss cheeses and ham.
- Starting from a long edge, tightly roll the dough into a log. Cut the log crosswise into 8 even pieces. Transfer the rolls to the prepared baking dish.
- Bake for 25 to 30 minutes, until golden brown.
- In a small bowl, whisk together the melted butter, honey, and remaining 1 teaspoon everything but the bagel seasoning.
- Remove the rolls from the oven and brush the butter mixture over the tops. Garnish with the chives, if using. Let cool for 5-10 minutes before serving.
- Enjoy!
HAM BUNS
These tasty sandwiches are a great way to use leftover ham. Friends with whom I've shared the recipe tell me that ham buns disappear fast at potlucks or parties. Use mini-buns and make ahead for an easy meal or snack. -Esther Shank Harrisonburg, Virginia
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 6-8 main dish or 16-20 appetizer servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter, onion, poppy seed, Worcestershire sauce and mustard until well blended. Add ham and cheese; mix well., Divide evenly among buns. Place in a shallow baking pan and cover with foil. Bake at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 300 calories, Fat 20g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
CARAMELIZED HAM & SWISS BUNS
My next-door neighbor shared this recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious. -Iris Weihemuller, Baxter, Minnesota
Provided by Taste of Home
Categories Appetizers Lunch
Time 55m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.
Nutrition Facts : Calories 315 calories, Fat 17g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 555mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 2g fiber), Protein 13g protein.
HAM AND CHEESE BUNS
These savory rolls start with a tender yeast dough that gets studded with nutty Gruyere, caramelized leeks and smoky ham. They are sliced and baked to a golden finish-a great addition to any celebratory spread. They also rewarm nicely.
Provided by Food Network Kitchen
Categories side-dish
Time 9h45m
Yield 12 buns
Number Of Ingredients 14
Steps:
- For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
- Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you've made a thick, slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with butter. Put the dough ball in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl, and knead briefly to release excess air; re-form the dough into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
- For the filling: Melt the butter in a medium skillet over medium heat. Add the leeks, and cook, stirring frequently, until softened and just beginning to caramelize, about 5 minutes. Sprinkle the leeks with the flour, and cook, stirring constantly, until lightly browned and toasted, about 1 minute. Whisk in the wine and 1/4 cup water, and let the mixture thicken, whisking constantly, about 1 minute. Remove the skillet from the heat, and stir in the Gruyere, 1/2 teaspoon salt and a few grinds of pepper. Transfer the filling to a medium bowl, and let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the rolls.)
- For the rolls: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with 1 long edge facing you. Spread the cooled filling evenly over the dough, leaving about a 1-inch border on the side opposite you. Sprinkle the ham over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
- Cut the roll every 1 1/2 inches with a serrated knife, to make 12 pinwheel slices. Place the slices flat in the prepared pan (put the end pieces cut-side up), spacing them 1 inch apart. Cover the pan loosely with plastic wrap. Set in a warm place to rise until the slices double in size with no gaps in between, 1 hour 30 minutes to 2 hours.
- Position the rack in the center of the oven and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Let cool in the pan for 10 minutes.
HAMBUNS
Hot bun sandwiches with ham, cheese, eggs, olives and onion. Great for dinners and camping, eat cold or hot; delicious either way! Note: Hambuns can be served hot OR refrigerated or frozen to be enjoyed another time.
Provided by Ozzyzmommy
Categories Main Dish Recipes Pork Ham
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the ham, cheese, green onion, olives, eggs, mayonnaise, salt and pepper. Mix all together. Spoon mixture into buns and wrap each bun separately in a piece of aluminum foil. Place wrapped buns on a cookie sheet and bake in the preheated oven for 15 minutes. Unwrap and enjoy!
Nutrition Facts : Calories 557.2 calories, Carbohydrate 27 g, Cholesterol 132 mg, Fat 38.5 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 14.4 g, Sodium 1733 mg, Sugar 4.5 g
CHEESE HAM BUNS
anyone like ham and cheese alot, this recipe is the cheese buns you buy in the store (Except homemade) taken up a step by adding ham. It's yummy having the ham rolled in w/ the cheese, simple too. Actually to make it even easier if you have a breadmaker make a 2pd loaf on dough cycle and use that, saves seven steps. I found this online and am sorry i don't know what the site was b/c kudos to the person who put this on it.
Provided by hotmomma Temple
Categories Yeast Breads
Time 1h15m
Yield 18 buns
Number Of Ingredients 9
Steps:
- Place flour in large bowl, add salt, sugar and yeast.
- In another bowl measure hot water, add marg.
- Stir tog till marg is melted.
- Add liquid ingred's to dry ingred's then add beaten egg.
- Mix until moistened.
- Using hands, mix dough in bowl.
- Continue kneading for 5 minutes.
- Shape dough into a ball, place in a greased bowl.
- Cover with a damp cloth and then a clean, dry cloth and put in a warm place until it doubles in size, approximately 1 hours.
- After it has doubled in size:.
- Roll dough out into a 10" by 15" rectangle.
- Place ham down middle of dough overlapping them slightly.
- Sprinkle 3/4 of the cheese over all of the dough.
- Roll like a jellyroll.
- Cut into 1" slices, place in a greased cake pan, cut side down.
- Sprinkle remaining cheese on top of buns.
- Put in a warm spot till double in size.
- Bake for approximately 15-20 mins at 375 degrees F.
- Tip pan over and let buns fall onto a plate.
Nutrition Facts : Calories 154.5, Fat 5.9, SaturatedFat 3, Cholesterol 24.9, Sodium 226.9, Carbohydrate 19.1, Fiber 0.7, Sugar 2.9, Protein 5.9
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