Baked Ham & Provolone Roll-up

 Ham & Provolone roll up is one of my favorite weekend night meals.  Even though it takes a couple of hours to make, there's relatively little hands-on time so I can lay the dough out to defrost in the early afternoon, run errands, make the roll-up, and then do laundry or other household chores for the next hour while it raises again.  After that, it's only a matter of baking. By the time we eat, usually serving only a simple salad on the side, I barely feel like I've spent any time at all in the kitchen.  Magic!

It, and its pepperoni cousin, also make great party appetizers, almost always found on my family holiday menu list.

 

Ham & Provolone Roll-Up

Recipe by Glenna Anderson Muse

Ingredients:

• 1 1/2 lb bread dough, commercially made or homemade, white or whole wheat
• 8 oz  Ham, thinly sliced (or 8 oz pepperoni or combination of the two)
• 8 oz Provolone slices or 8 oz (2 cups) shredded Italian blend cheese
• Cavender's Greek Seasoning or Country Bob's All-purpose seasoing or other all-purpose seasoning blend
• 2-3 Tbsp Coarse ground Spicy Brown Mustard (or whatever flavor/style you prefer

Directions:

1) Place bread dough in towel covered bowl for first raise of 1-2 hours or until double in size.

2) On countertop, roll dough out with rolling pin to approximately 1/2"  thick rectangle.

3) Spread mustard over dough.  Lightly season with Cavender's or other blend.

4) Layer half cheese onto dough, allowing 1" space on all sides.  Layer all of ham or pepperoni.  Layer rest of cheese.  Rolling from long edge, tightly roll bread and filling up into a long cylinder.  CAREFULLY (so the filling doesn't try to escape) transfer roll onto a greased or parchment-lined baking sheet.

5) Lightly cover with additional partchment paper and place in a warm spot to make second rising, 60-90 minutes.

6) When ready to bake, pre-heat oven to 350 degrees F.  Bake for 45-55 minutes or until bread is nicely browned and meat thermometer reads at 195-205 degrees, placed in the middle of the loaf (from the bottom if you don't want to mar the top).  Allow to sit 15-20 minutes before slicing into 8 pieces.

Makes 8 slices

Nutrition per slice:  Calories:  288;  Protein:  17;   Carbs 29;  Fat:  10;  Fiber:  1.5;  Weight Watchers Points:  7.

 

 

Comments

[Mimi]

Oh wow, does this ever appeal to me. I just ate, too.

[Glenna]

LOL! Thank you! It's pretty popular at my house.