Monday, August 9, 2010


My Recipes, My Borrowed Recipes, Generation Recipes, Ones to Share

Ham and Cheese Roll up

I modified this recipe from Kraft Food and Family Magazine
1 Pillsbury Refrigerated French Loaf
9 Slices Ham lunch meat ( I used Land o Frost)
6 Slices Borden Yellow American Cheese
1 egg
Flour ( small amount when rolling)
Prepare a cookie sheet with tin foil and lightly spray with cooking spray. Preheat oven to 350 according to bread directions.
Roll out dough on wax paper that you have lightly sifted some flour on to prevent sticking. Place the ham covering most of the dough. Then starting from the top, lay out the 6 cheese slices. Roll from the top and roll up the dough. Flip it over and pinch the crease and roll over the ends pinching them. Beat the egg for basting. Lay dough roll crease side down on your cookie sheet. Bast the top and cute several slits in top to allow for steaming. Cook to package directions which was almost the 30 minutes in my oven.
Cut and enjoy! I dipped mine in mayonnaise. You could also dip it in ranch dressing.
Serve with romaine leaves, moistened with caesar dressing and croutons.
This is a light summer dinner.
Finished Roll up

Mini Meat Loaves You Can't Live Without

1 lb lean ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 tsp salt
1/2 tsp Worcestershire Sauce
1/4 tsp pepper
1 small onion, finely chopped
1 egg, large

Heat oven to 400 degrees. Mix all ingredients. Pat mixture in rectangle, 9x3 inch, ungreased baking dish. Cut into 1 1/2 squares, separate squares slighty.
Bake uncovered for about 25 minutes until juice runs clear.

Serves 4.