Pan de Jamón
- Level: Easy
- Yield: 1 loaf (3 to 4 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 632
- Total Fat
- 20
- Saturated Fat
- 5
- Carbohydrates
- 81
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 31
- Cholesterol
- 111
- Sodium
- 2247
- Total: 1 hr 20 min (includes cooling time)
- Active: 10 min
Ingredients
Nonstick cooking spray, for greasing
1 pound refrigerated pizza dough, at room temperature
All-purpose flour, for dusting, if necessary
1 pound thinly sliced ham (I like honey, my parents prefer Virginia)
1/2 cup sliced green olives
1/2 cup packed raisins
1 large egg
Directions
- Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
- If the pizza dough is sticky to the touch, lightly flour your work surface. Roll out the dough to a 12-by-16-inch rectangle that’s about 1/8 inch thick.
- Shingle the ham over the dough, leaving a 1/2-inch border on the two short sides. Sprinkle the olives and raisins evenly on top.
- Starting at the long side farthest from you, roll the dough towards you into a log. Place it, seam-side down, on the prepared baking sheet.
- Beat the egg with a splash of water in a small bowl and brush generously over the log. Poke along the top of the log several times with a fork, without piercing all the way through the dough.
- Bake until the top is a deep golden brown, about 60 minutes. Let cool for 10 minutes, then slice crosswise with a serrated knife and serve.