HAM AND CHEESE PRETZEL PANINI
Substitute soft pretzels in place of bread to create a delicious ham and Havarti cheese panini. Serve with mustard for dipping.
Provided by Rachael Ray Every Day
Categories Main Dish Recipes Pork Ham
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill to medium heat (325 to 375 degrees F (160 to 190 degrees C). Lightly oil grill grate.
- Divide ham and cheese among 8 pretzels arranged salt-sides down on a baking sheet. Top with remaining pretzels, salt-sides up.
- Transfer pretzel panini to grill and top with a heavy oven-safe skillet or bricks wrapped in foil to weigh them down. Close lid; grill panini until cheese is melted, 2 to 3 minutes per side.
Nutrition Facts : Calories 754.7 calories, Carbohydrate 76.4 g, Cholesterol 106.1 mg, Fat 36.2 g, Fiber 1.9 g, Protein 31.7 g, SaturatedFat 18.7 g, Sodium 2759.3 mg, Sugar 0.3 g
HAM AND CHEESE BITES
I got this recipe from my Mom, they are tasty little appetizers. They are made in mini muffin tins. We like to use real bacon bits for this recipe. Watch them disappear!
Provided by Hag chef
Categories Ham
Time 30m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- lightly brush mini tart pans with mayonnaise.
- remove crust from bread, cut each slice into 4 squares, lightly press into tart pans.
- combine mayonnaise, cheese, onion, ham or bacon, lemon juice and hot pepper sauce
- spoon into each bread cup, distributing evenly.
- Bake in 350 degree oven for 15 to 20 minutes until lightly browned.
HAM & CHEESE PRETZEL BITES
What could be better than soft pretzels with ham and cheese inside. Consider a mustardy dipping sauce. However, they are great all alone.
Provided by Ambervim
Categories Healthy
Time 55m
Yield 48 Each
Number Of Ingredients 7
Steps:
- Combine milk and brown sugar in a bowl and stir til sugar is dissolved.
- Add flour and .25 oz instant dry yeast.
- Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup).
- Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
- Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Alow it to rise in a warm, draft-free area for about 2 hours, or until the dough has doubled in size and bubbles appear on the surface.
- Turn the dough onto a lightly floured surface. Divide it into 4 equal pieces. Lightly dust a rolling pin with flour and roll each piece of dough into roughly a 12x4-inch rectangle.
- With the long sides facing you, place the ham topped by the cheese onto the bottom third of each piece of dough.
- Starting with the long edge with ham and cheese, roll tightly into logs.
- Cut each roll into 12 pieces.
- Transfer to a silpat (parchment) lined sheet and let them rest for 30 minutes.
- Preheat oven to 400°F.
- Bring 6 cups of water to a boil. Add 4 teaspoons of baking soda to the boiling water and reduce the heat to a gentle simmer.
- Boil the pretzels in batches, cooking for about 20 seconds each and turning once. If you are having casualties, pinch the ends closed just a little.
- They should look slightly puffed when they are done. Use a slotted spoon to transfer them back to the baking sheet.
- Bake in the preheated oven until they are puffed and golden, about 15 minutes.
- Brush with 4 tablespoons of melted butter and sprinkle with 1-2 tablespoons of coarse kosher salt.
- Best served warm. Or enjoy room temperature.
- Consider a mustardy dipping sauce.
- ONLY active time is estimated.
COUNTRY HAM AND CHEDDAR PRETZEL BITES WITH JALAPEñO MUSTARD
Steps:
- Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn't foam, start over with new yeast.) In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.
- Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
- Preheat oven to 400°F with rack in upper and lower thirds. Line two 4-sided sheet pans with parchment paper.
- Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
- Bring water (6 cups) to a boil in a 4-to 5-quart saucepan. Reduce heat and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to sheet pans.
- Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).
- Meanwhile, stir together mustard, jalapeños, and honey.
- Brush warm pretzel bites with butter and sprinkle with pretzel salt. Serve warm or at room temperature with jalapeño mustard for dipping.
CHEESY HAM AND PRETZEL ROLL CASSEROLE
What's better than a soft pretzel covered in cheese? Soft pretzels baked with smoked Gouda, ham, Dijon and cream, of course!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. Place pretzel roll pieces in large bowl; set aside.
- In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 5 minutes or until tender and beginning to brown. Pour mixture over pretzel roll pieces in bowl; toss to coat.
- In medium bowl, beat eggs, cream and mustard with whisk. Stir in ham and 1 cup of the cheese. Pour over pretzel roll mixture; toss to coat. Pour into baking dish. Top with remaining 1 cup cheese. Bake 33 to 36 minutes or until rolls are crispy on top and thermometer inserted in center reads 165° F. Let stand 5 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g
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- In a small bowl combine 2 Tbsp Brown Sugar, yeast and 1 Cup Warm Milk (110-115 degrees F). Stir until the sugar is dissolved. Let yeast activate about 5 minutes.
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- In a small bowl, stir together the Brown Sugar (2 tablespoon) and Milk (1 cup) until dissolved. In a large bowl, combine All-Purpose Flour (2 3/4 cup), the milk mixture and Instant Dry Yeast (1 package).
- Stir until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
- Brush the inside of a large bowl with olive oil. Move the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft-free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
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- Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (If using the instant yeast, you can skip this step and just add it to the flour.) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.
- Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
- Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
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