- 1 package (16 ounces) hot roll mix
- 1 cup warm water (120° to 130°)
- 1 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
"This great as is but for a beautiful Christmas breakfast or a brunch potluck try adding a couple lightly scrambled eggs to the mix. Keep in the refridgeraror (it does continue to rise in there) the pull out and bake off just before you need to leave."
"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."