Cheesy Ham Braid Recipes

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 1 tablespoon butter. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes; set aside. , In a large skillet, saute onion and green pepper in remaining butter until tender. Remove from the heat; stir in ham, cheeses and parsley., On a greased baking sheet, roll dough into a 15x10-in. rectangle. Spoon ham mixture lengthwise down the center of dough. On each long side, cut 1-in.-wide strips about 2 in into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise in a warm place for 15 minutes or until almost doubled., In a small bowl, beat egg white and cold water; brush over dough. Bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before slicing. Serve warm. Refrigerate leftovers.

Steps:

• Combine warm water, yeast and sugar in mixing bowl, stirring together gently.
• Allow yeast mixture to foam (approx 5 minutes).
• Add 1.5 cups of flour and salt 1 beaten egg, rosemary and olive oil.
• Mix well, adding additional flour to make a soft dough.
• Knead until smooth.
• Place dough in an oiled bowl, turning to coat, cover with saran and let rise until doubled in size (approx 45 min).
• Punch down.
• Turn dough out onto lightly floured board and roll into a 12 x 15 rectangle.
• Transfer onto greased or parchment paper covered baking sheet.
• Combine Mayo and Mustard well and spread up centre of rolled dough.
• Lay thin slices of the ham along mayo-mustard spread and cover evenly with cheese.
• Using scissors cut dough on each side into 1-inch strips (down the entire length).
• Enclose the filling by starting at the corners and folding the strips over the filling in a criss-cross manner.
• Let loaf stand, uncovered in a warm place for about 30 minutes.
• Beat remaining egg and water together to make egg wash and brush over loaf; sprinkle with freshly cracked black pepper.
• Bake at 375ºF for 20-25 minutes or until golden brown.

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
• Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
• Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the chicken, broccoli, bell peppers, cheddar cheese, green onions, and Campbell's® Cream of Chicken Soup. Mix well.
• Place a baking sheet-size sheet of parchment paper on a large cutting board. Unroll the crescent roll dough and arrange next to one another so the long sides are touching. Press the seams together to make one large sheet of dough.
• Spoon the chicken cheese filling in a horizontal mound across the center of the crescent roll dough, leaving 4-5 inches of space above and below the filling.
• Starting from the bottom left of the dough sheet, slice a strip of dough diagonally at a 45-degree angle from the filling to the edge. Repeat every 2 inches along the bottom. Repeat with the top dough, cutting in the opposite direction from the bottom.
• Starting from the left side, fold the first dough strip on the bottom over the filling, then fold over the first dough strip on the top, crossing over the bottom strip. Repeat with the remaining strips to create a braid effect. Pinch the dough together on the left and right sides to seal in the filling.
• Use the parchment to carefully transfer the braid onto a baking sheet.
• In a small bowl, whisk together the egg and rosemary. Brush the egg wash evenly over the braid.
• Bake for 25-30 minutes, or until the braid is cooked through and deep golden brown.
• Remove from the oven and let rest for 10 minutes before slicing with a serrated knife and serving.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
• Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
• Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.
• Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.

Steps:

• In a large bowl, combine the hot roll mix and contents of yeast packet. Stir in the warm water, egg and 1 tablespoon butter. Turn onto a lightly floured surface; knead for 5 minutes. In a skillet, saute onion and green pepper in remaining butter until tender. Remove from the heat; stir in ham, cheeses and parsley.
• On a greased baking sheet, roll dough into a 15-in. x 10-in. rectangle. Spoon ham mixture lengthwise down the center of dough. On each long side, cut 1-in.-wide strips about 2 in into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise in a warm place for 15 minutes or until almost doubled.
• In a small bowl, beat egg white and cold water; brush over dough. Bake at 375 degrees F for 25-30 minutes or until golden brown. Let stand for 10 minutes before slicing. Serve warm. Refrigerate leftovers.

Steps:

• In a bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat water, mustard and butter to 120°-130°. Add to flour mixture. Stir in enough remaining flour to form a soft dough (dough will be stiff). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes., Roll dough into a 14x12-in. rectangle on a greased baking sheet. Arrange half of the ham over dough. Top with cheese, pickles and remaining ham. , On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 15 minutes., Brush with egg. Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

Steps:

• Toss pasta, ham, 1 cup cheese, broccoli, and green pepper together in a large mixing bowl; combine miracle whip and milk; stir into pasta mixture until everything is coated.
• Pour pasta mixture into a lightly greased 9x13" baking pan; top with croutons and remaining cheese.
• Bake at 350° for 30 minutes.
• Note: Using 8 ounces rotini pasta (2 cups) made the casserole somewhat dry, so I decreased that amount to 6 ounces or 1 1/2 cups dry pasta.