Hot Ham And Cheese Braid Recipes

Steps:

• Preheat oven to 375°. For filling, mix first four ingredients; stir in ham, cheese and vegetables., Unroll one tube of crescent dough onto an ungreased baking sheet; seal perforations to form one long rectangle. Spoon half of the filling lengthwise down center third of rectangle. On each long side, cut 1-in. wide strips at an angle to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg white. Repeat with remaining dough and filling., Bake 20-25 minutes or until dark golden brown, rotating pans halfway through baking. Cool 5 minutes before slicing.

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:

• Preheat a skillet over medium-high heat.
• Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.

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:

• In a bowl, combine the butter, mustard, onion and poppy seeds. Spread over cut sides of buns. Layer ham and cheese on bottom halves; replace tops. Wrap each sandwich in foil; place on a baking sheet. Bake at 350° for 25-30 minutes or until cheese is melted.

Steps:

• 1. Combine ham, cheese, onions and mustard.
• 2. Open rolls and create on rectangle on a cookie sheet.
• 3. spread filling down the middle of the rectangle leaving two inches on each side for making braid.
• 4. Cut 2 inch cuts on each side to create the strips. Weave the strips from one side to the other to create a braid over the top of the filling.
• 5. Brush the top with the beaten egg and sprinkle with sesame seeds. Bake at 375 degrees for 12-20 minutes or until nicely browned.

Steps:

• Preheat oven to 350°. Unroll dough onto a greased baking sheet; top with the ham, onions and cheeses. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Brush with butter., Bake until golden brown, 30-35 minutes. Let stand for 5 minutes; cut into 1-in. slices. Freeze option: Cool unsliced loaf on a wire rack. Spray a large piece of foil with cooking spray. Wrap loaf in prepared foil and freeze for up to 3 months. To use, thaw at room temperature for 2 hours. Preheat oven to 350°. Unwrap and place on a greased baking sheet. Bake 15-20 minutes or until heated through. Let stand 5 minutes; cut into 1-in. slices.

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.