Cheesy Ham Braid Recipe
- 1 package (16 ounces) hot roll mix
- 1 cup warm water (120° to 130°)
- 1 Eggland's Best Egg, lightly beaten
- 2 tablespoons butter, softened, divided
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cups chopped fully cooked ham
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1 cup (8 ounces) ricotta cheese
- 1 tablespoon minced fresh parsley
- 1 egg white
- 1 tablespoon cold water
- In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 1 tablespoon butter. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes; set aside.
- In a large skillet, saute onion and green pepper in remaining butter until tender. Remove from the heat; stir in ham, cheeses and parsley.
- On a greased baking sheet, roll dough into a 15-in. x 10-in. rectangle. Spoon ham mixture lengthwise down the center of dough. On each long side, cut 1-in.-wide strips about 2 in into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise in a warm place for 15 minutes or until almost doubled.
- In a small bowl, beat egg white and cold water; brush over dough. Bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before slicing. Serve warm. Refrigerate leftovers. Yield: 6-8 servings.
Reviews for Cheesy Ham Braid(4)
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I make this regularly. Most of the time I use my own homemade pizza dough instead of the hot roll mix.
This recipe is great as written, but it can also be easily adjusted to fit your own tastes. I prefer to substitute my own hot roll recipe in place of the boxed variety, and that works just fine. This also works great with reduced fat ingredients as well.
I think you could prepare this all the way through to the braid, refrigerate it on a baking tray and just bake the next day. The bottom might get a bit soggy, but maybe you could put a layer of cheese under the filling to 'waterproof' it.
Could this be made a day in advance, refrigerated, then taken out and let it rise prior to baking? I would like to use this for an upcoming party, but I need to do a lot of pre-party cooking. This recipe would be ideal for the party.
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