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A nice brunch sandwich for your holiday guests and family to hold them over until your holiday dinner is ready.
- Unroll dough and place side by side on a baking sheet with small sides touching.
- Pinch to seal.
- Cut a 2 inch strip from one short side and set aside.
- Brush the remaining dough with mustard to 1/2 inch of the edges.
- Top with ham and cheese.
- Roll up jelly roll style, starting with a long side.
- Pinch seam to seal.
- Place seam side down on ungreased cookie sheet or pizza pan forming into a circle.
- Pinch ends to seal.
- Beat 1 egg yolk and brush over dough.
- Bake at 350 degrees for 30 minutes.
- Meanwhile, for glaze, beat remaining egg yolk and divide into 2 small dishes or custard cups.
- Tint one green and one red with food coloring.
- On a floured surface, roll out remaining dough to 1/8 inch thickness.
- Use a small cookie cutter or cut out 9 holly leaves about 2 inches long using a small paring knife.
- Apply green glaze to the leaves.
- Shape remaining dough into 9 small balls for holly berries.
- Brush with red glaze.
- Arrange leaves and berries in groups of three on the hot dough.
- Bake 5 minutes longer or until wreath is golden brown.
SUPER! So good, so quick, so easy. It must be magic - it disappeared before my eyes. No one felt like a big dinner tonight so I decided to try your recipe and the family is so glad I did. Made it for 5 servings instead of 10 since there were only 3 of us eating. I used ingredients I had on hand. One can of refrigerated prepared pizza crust, Bavarian Honey Ham thinly sliced, Lorraine Swiss also thinly sliced and Honey Mustard. I rolled it up jelly roll style and left it that way since half the recipe is not enough to form a wreath. Brushed it with the egg and baked for 30 minutes. I did not do the glazed holly leaves or berries - I'll do it that way for Christmas time. Leaving that part out made the prep time only about 10 minutes. Presto it was done and presto it was gone - with rave reviews. Wish I had made the 10 servings, everyone wanted more. This would be great done on a baking stone too. Thanks for a posting -it's a keeper!
Very simple, very good. Could easily become a weekend lunch standard.