Recipe by Karen From Colorado
A nice brunch sandwich for your holiday guests and family to hold them over until your holiday dinner is ready.
Top Review by Terrilynn
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!
- 2 (10 ounce) packages prepared pizza crust
- 1 lb thinly sliced deli ham
- 1 1⁄2 cups shredded cheddar cheese or 1 1⁄2 cups shredded monterey jack cheese
- spicy mustard
- 2 eggs, separated
- red food coloring
- green food coloring
Directions See How It's Made
- 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.