Prep 15 mins
Cook 50 mins
Great way to use left over ham. Makes a great sandwich. Recipe from Betty Crocker's New American Cooking.
- 1 (1/4 ounce) envelope active dry yeast
- 1 cup warm water (105 to 115)
- 1 1⁄2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 -1 1⁄2 cup flour
- 2 cups chopped cooked ham
- 1 1⁄2 cups shredded swiss cheese (about 6 ounces)
- 1 small onion, chopped (about 1/4 cup)
- 1⁄4 cup grated parmesan cheese
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 (2 ounce) jar diced pimentos, drained
- 1 egg
- 1 tablespoon water
- 1 tablespoon sesame seeds
- Dissolve yeast in 1 cup warm water in large bowl.
- Add 1 1/2 cups flour, sugar and salt.
- Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, until smooth.
- Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface; knead 3 minutes.
- Shape into ball; cover.
- Heat oven to 375°F.
- Grease jelly roll pan.
- Mix ham, cheese, mushrooms and pimiento.
- Roll dough into rectangle 14 x 12 inches.
- Spread ham mixture over rectangle, leaving 1 inch strip on one 14 inch side and 1/2 inch strip on the 12 inch sides.
- Roll up rightly, beginning at filled 14 inch side.
- Pinch unfilled strip of dough into roll to seal well; seal ends.
- Place roll, seam side down in pan.
- Mix egg and 1 tbsp water; brush over roll.
- Sprinkle with sesame seed.
- Bake until golden brown, about 40 minutes.
- Let stand 10 minutes before cutting.