Tuesday, May 10, 2011

Cheesy Ham Braid

Here'a another recipe Michelle picked. And we even followed the directions exactly and bought a hot roll mix instead of making our own dough! Okay, I made one substitution, using orange pepper instead of green pepper because we already had some handy, but I did do the egg wash, a step I usually skip. It turned out deliciously, and was extra good dipped in broccoli soup.

Cheesy Ham Braid

1 package (16 oz) hot roll mix
1 cup warm water
1 egg, lightly beaten
2 tablespoons butter or margarine, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups chopped cooked ham
1 1/2 cups shredded cheddar cheese
1 cup ricotta cheese
1 tablespoon minced parsley
1 egg white
1 tablespoon cold water

In a large bowl, combine the hot roll mix and contents of yeast packet. Stir in the warm water, egg and 1 tablespoon butter. Turn onto a lightly floured surface; knead for 5 minutes. Cover and let rest for 5 minutes. Meanwhile, in a skillet, sauté onion and green pepper in remaining butter until tender. Remove from heat; stir in ham, cheese and parsley. On a greased baking sheet, roll the dough into a 15x10 inch rectangle. Spoon ham mixture lengthwise down the center. On each long side, cut 1-inch wide strips into the center. Starting at one end, fold alternating strips at an angle across the filling. Pinch ends to seal. cover and let rise in a warm place for about 15 minutes. In a small bowl, beat egg white and cold water; brush over dough. Bake at 375° for 25-30 minutes. Let stand for 10 minutes before slicing. Serve warm. Refrigerate leftovers.

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