Ham And Pimento Cheese Collard Wraps Recipes

Steps:

• For the pimento cheese: Combine the Cheddar, mayonnaise, cream cheese, Worcestershire, mustard, maple syrup, onion and pimentos in a medium bowl and mix until fully incorporated. Reserve half the mixture in a tightly sealed container in the refrigerator to serve with crackers or another use. Put aside the remaining mixture while you prepare the dough.
• For the snacks: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Set aside.
• Brush the phyllo with butter. Halve the piece lengthwise, then cut each piece crosswise into thirds. You will have 6 pieces total.
• Place a slice of ham at the short end of a piece of phyllo. Spoon one-sixth of the remaining pimento cheese down the side of the ham closest to the phyllo. Fold in the excess phyllo along the long edges and then roll the the phyllo into a cigar, starting at the end with the ham and pimento cheese. Brush the phyllo with butter as you roll.
• Place the phyllo cigars a few inches apart on the prepared baking sheet. Bake until golden brown and crispy, 15 to 20 minutes.
• In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together.
• Transfer the dough to a work surface and knead until the dough is a bit smoother. Then "slap" the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours.
• Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes.
• Adapted from "Pie it Forward: Pies, Tarts, Tortes, Galettes and Other Pastries Reinvented" by Gesine Bullock-Prado © Abrams 2012. Provided courtesy of Gesine Bullock-Prado. All rights reserved.

Steps:

• Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
• For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
• For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
• With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
• Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
• To serve: Split the biscuits and serve with a generous spread of pimento cheese.

Steps:

• Spread tortilla with mayo.
• Top with lettuce, Singles and ham; roll up.

Steps:

• Soak the red onion in a bowl of ice water, 10 minutes. Drain the onion and squeeze dry.
• Whisk the yogurt, dill, honey mustard, and salt and pepper to taste in a large bowl. Slowly drizzle in the olive oil and 1 tablespoon water, whisking until combined. Add the onion, ham, cheese, lettuce and apple and toss to coat. Pile the ham mixture in the middle of each wrap. Fold in the sides, then roll up the wraps. Cut in half and serve with the strawberries.

Steps:

• Sprinkle the herbs on both sides of each goat cheese round, pressing down lightly so they adhere to the cheese.
• Wrap 2 slices of bacon, crisscross fashion, around each round of goat cheese. (The goat cheese can be prepared to this stage up to 8 hours in advance. Cover and keep the cheese in a cool spot.)
• Heat a large nonstick skillet over moderate heat. Add the wrapped cheese and cook until the meat is browned, about 2 minutes per side. Serve immediately.

Steps:

• In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks if desired.

Steps:

• Heat oven to 350ºF.
• Do not separate rolls. Use long serrated knife to cut block of rolls horizontally in half; place bottom halves of rolls in 13x9-inch pan.
• Mix pimento spread, cheddar and pimentos until blended; spread evenly onto cut sides of rolls.
• Place ham on bottom halves of rolls; cover with tops of rolls.
• Mix remaining ingredients until blended; drizzle over sandwiches. Cover with foil. Let stand 20 min.
• Bake sandwiches (covered) 20 min. or until heated through.