Cheese N Ham Spirals Recipes

Steps:

• Heat oven to 400°F.
• Beat egg and water until blended. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut lengthwise in half. Brush both pastry halves lightly with egg. Sprinkle 1 pastry piece with 3 Tbsp. cheese and pepper; cover with ham and remaining pastry piece, egg side down. Roll gently with rolling pin to seal. Brush lightly with some of the remaining egg.
• Roll up tightly into 14-inch log, starting at 1 long side; cut crosswise into 24 slices. Place, cut sides down, on parchment-covered baking sheet. Brush with remaining egg; sprinkle with remaining cheese.
• Bake 12 to 14 min. or until golden brown.

Steps:

• Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

Steps:

• On a nonstick surface or wax paper, unroll each tube of crescent dough. Seperate each 8-oz tube into 2 large rectangles (you'll have 4 total).
• Seal the perforations very well and spread out dough just a bit.
• In a bowl, beat together the cream cheese sour cream and mustard. Stir in the scallions, ham, cheese and garlic powder; mix well.
• Spread each rectangle with one-fourth of the cream cheese mixture. Spread it thin and leave 1/2" on the sides.
• Roll up the rectangles jelly-roll style.
• Wrap each roll in wax paper and place in the freezer for 20-25 minutes.
• Preheat oven to 375°F.
• Unwrap rolls and cut into about 1/2" slices.
• Place slices on a nonstick or lightly greased cookie sheet and bake for about 12 minutes or until lightly golden.
• After baking, allow to cool for 3 minutes before removing from cookie sheet.
• Serve warm or cold.

Steps:

• In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.
• On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese and an even layer of ham. (Reserve the extra cheese and ham for Round 2 Ham and Cheese Croquettes.)
• Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.
• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.
• Remove from the oven, transfer to a serving platter and serve.

Steps:

• PREHEAT oven to 400. Beat egg and water with wire whisk until blended; set aside. Unfold pastry on lightly floured surface. Roll into 14 x 10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture. Sprinkle 3 Tbsp. of the cheese and the pepper evenly over 1 of the pastry pieces; cover with ham slices. Place remaining pastry piece, egg side down, over ham. Brush with additional egg mixture. Roll gently with rolling pin to seal.
• ROLL: jelly roll fashion to make 14-inch log. Cut into 24 equal slices. Place, cut side down, on parchment-covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 Tbs. cheese.
• BAKE 12 - 14 min. or until golden brown. Serve warm or at room temperature.