Cheddar Ham Rolls

Cheddar Ham Rolls takes roughly 30 minutes from beginning to end. This recipe makes 12 servings with 137 calories, 6g of protein, and 5g of fat each. For 41 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 63 people found this recipe to be delicious and satisfying. It works well as an inexpensive side dish. Head to the store and pick up barbecue sauce, cheddar cheese, refrigerated classic pizza crust, and a few other things to make it today. It is brought to you by Sarahs Cucina Bella. Overall, this recipe earns a rather bad spoonacular score of 23%. If you like this recipe, you might also like recipes such as Ham & Cheddar Pretzel Rolls, Cheddar Potato Rolls, and Twister Cheddar Rolls.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 13 minutes

 

Ingredients:

Barbecue sauce, for dipping

4 oz cheddar cheese (from a block), cut into 12 pieces

3 oz leftover ham, cut into 12 pieces

1 Pillsbury Classic Pizza Crust

Equipment:

baking paper

baking sheet

oven

cutting board

Cooking instruction summary:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.Roll out the pizza dough on a flour dusted cutting board. Cut into 12-even pieces. Working with one piece at a time, place a cube of cheddar and a piece of ham in the center of each pizza dough square. Fold the dough up and around, sealing the edges. Place seam-side down on the baking sheet. Repeat until all the dough has been used.Bake for 8 minutes, then turn the baking sheet around and bake for an additional 4-5 minutes, or until golden.Serve with barbecue sauce for dipping.

 

Step by step:


1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

2. Roll out the pizza dough on a flour dusted cutting board.

3. Cut into 12-even pieces. Working with one piece at a time, place a cube of cheddar and a piece of ham in the center of each pizza dough square. Fold the dough up and around, sealing the edges.

4. Place seam-side down on the baking sheet. Repeat until all the dough has been used.

5. Bake for 8 minutes, then turn the baking sheet around and bake for an additional 4-5 minutes, or until golden.

6. Serve with barbecue sauce for dipping.


Nutrition Information:

Quickview
137k Calories
6g Protein
5g Total Fat
16g Carbs
1% Health Score
Limit These
Calories
137k
7%

Fat
5g
8%

  Saturated Fat
2g
17%

Carbohydrates
16g
5%

  Sugar
2g
3%

Cholesterol
14mg
5%

Sodium
388mg
17%

Get Enough Of These
Protein
6g
13%

Calcium
68mg
7%

Phosphorus
63mg
6%

Iron
1mg
6%

Selenium
2µg
4%

Zinc
0.46mg
3%

Vitamin B2
0.05mg
3%

Vitamin B1
0.05mg
3%

Vitamin B12
0.12µg
2%

Fiber
0.5g
2%

Vitamin A
96IU
2%

Vitamin B6
0.03mg
2%

Vitamin B3
0.33mg
2%

Magnesium
4mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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