Prep 55 mins
Cook 20 mins
I love ham--and can't wait to use the leftovers for these little goodies! Enjoy!
- 1 (1/4 ounce) package active dry yeast
- 1⁄4 cup warm water (110 to 115 degrees)
- 3⁄4 cup warm milk (110 to 115 degrees)
- 1⁄2 cup shortening
- 3 eggs, lightly beaten
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons salt
- 4 1⁄2-4 3⁄4 cups all-purpose flour
- 1 large onion, finely chopped
- 5 tablespoons butter, divided
- 4 cups ham, cubed then coarsely ground
- 4 slices bacon, strips cooked and crumbled (optional)
- 1⁄4-1⁄3 cup sliced pimento stuffed olive (optional)
- 1⁄2-3⁄4 cup shredded cheddar cheese
- In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large skillet, saute onion in 2 tblspns of the butter until tender. Add ham and mix well; set aside.
- Preheat oven to 350. Punch the dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 16x8 inch rectangle. Cut each rectangle into 8 squares. Place a tablespoon of the ham/onion mixture in the center of each square. Add bacon, olives and cheese if using. Fold up corners to center of dough; seal edges.
- Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Melt remaining butter and brush over dough. Bake at 350 for 16-20 minutes or until golden brown and filling is heated through. Refrigerate leftovers.