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Ham and Cheese Bread Recipe
Ham and Cheese Bread Recipe photo by Taste of Home

Ham and Cheese Bread Recipe

Publisher Photo
"Ham and cheese baked inside bread dough makes a hearty snack," says Marian Christensen of Sumner, Michigan.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 10-12 servings

Ingredients

  • 1 package (16 ounces) frozen chopped broccoli
  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 3 cups (12 ounces) shredded cheese (cheddar, Swiss and/or Monterey Jack)
  • 2 cups finely chopped fully cooked ham
  • 2 tablespoons butter, melted
  • 1 teaspoon poppy seeds

Nutritional Facts

1 serving (1 piece) equals 270 calories, 14 g fat (8 g saturated fat), 47 mg cholesterol, 707 mg sodium, 23 g carbohydrate, 2 g fiber, 15 g protein.

Directions

  1. Cook broccoli according to package directions. Drain and cool.
  2. Roll each loaf of dough into a 15-in. x 10-in. rectangle. Place one in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with broccoli, cheese and ham to within 1/2 in. of edges. Place second rectangle on top, sealing edges.
  3. Brush the top with butter; sprinkle with poppy seeds. Bake at 350° for 35-40 minutes or until golden brown. Serve warm. Yield: 10-12 servings.
Originally published as Ham and Cheese Bread in Taste of Home February/March 1995, p64

Nutritional Facts

1 serving (1 piece) equals 270 calories, 14 g fat (8 g saturated fat), 47 mg cholesterol, 707 mg sodium, 23 g carbohydrate, 2 g fiber, 15 g protein.

Reviews for Ham and Cheese Bread

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Apr. 15, 2013

I have been making this sandwich for years after the recipe appeared in Taste of Home Magazine, and my family loves it! I make it with chopped ham for the most flavor, equal amounts of cheddar and swiss cheeses, make sure the broccoli is finely chopped and lastly, I sprinkle genrous amounts garlic and onion powders over the top of the bread before baking. I serve it with homemade Tomato Soup.

MY REVIEW
Reviewed Nov. 18, 2011

While this was very good and tasty, it was an awful lot of bread. Fairly simple to make also.

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