Photo: Ham and Cheese Spirals Recipe
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon crushed garlic
- 2 teaspoons Italian seasoning
- Flour, for work surface
- 1 pound refrigerated pizza dough, at room temperature
- 1 1/2 cups shredded Cheddar
- 1/2 pound deli sliced ham
- 1 large egg
- 2 tablespoons water
Directions
In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.
On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese and an even layer of ham. (Reserve the extra cheese and ham for Round 2 Ham and Cheese Croquettes.)
Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.
Preheat the oven to 375 degrees F.
In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.
Remove from the oven, transfer to a serving platter and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 37 reviews
By heather81
on May 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow, I made this with a tube of Pillsbury pizza dough and was really excited due to the reviews. Used mozzarella & cheddar combo. Not good. The cheese was absorbed by the dough & it was just really greasy bread. Husband thought it was OK but I could have used the dough and made a better pizza or just settled for a toasted cheese and felt more satisfied.
By karenw1101
Basking Ridge, NJ
on April 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Really good and well received as an appetizer at Easter dinner. I read the reviews, which I ALWAYS do before trying a new recipe and took the advice of a few reviewers. Since I was making ham & cheese spirals I added Dijon mustard to the EVOO mixture and upped the oil slightly, the Dijon mustard added a nice flavor. Once assembled, I rolled out the spirals on parchment paper which was a big help. I just wish I had also baked these on the parchment paper, it would have been a lot easier to get them off the baking sheet. Would like to try these with different kinds of dough and different combinations i.e. pesto with prosciutto & parmesan cheese -- sounds like it would be really good!
By Trixyinaz
Michigan, Unite...
on March 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
LOVED this recipe. We were having a bake sale this week at work and I was home sick on Wednesday. Of all things that came on was your episode Bake Sale. These were perfect. So last night I set out to make some to bring in. First I did your ham & cheese, but I wanted to bring in another kinds also. I took 1 pound of sausage and browned it. Them I put it in my food processor and pulsed it a few times to make the pieces smaller. When time to assemble my second batch, instead of cheddar cheese, I used mozzarella and instead of the ham, I put down the sausage. EVERYONE at work loved them. Thanks for such an easy and versitle recipe.
Read all 37 reviews