HOT HAM & CHEESE PARTY ROLLS

First of all I modified the recipe greatly because I didn't have a few of the ingredients and I had eaten a sweeter version of these in the past and loved them. I also didn't want all that butter, so I used 1/3 cup of butter, 1 tbsp dijon (I'd add a little more next time), no worcestershire, no poppy seeds, but added 1 tsp of splenda brown a sprinkle or two of tarragon and a pinch of onion powder. I used honey maple ham and muenster cheese and only 16 tea rolls. The tea rolls were great because they were stuck together so I cut all of them in half as one block and assembled the sandwiches in one great square.

I put the ham down first, then the cheese and spread a thin layer of may on the top inside so it would melt into the cheese. Then I sliced through them and placed them 1/2" apart on a foil lined pan. I drizzled each one with a scant tablespoon of the sauce and covered them lightly in with foil because I wanted the rolls to steam a bit. It turned out amazing! The rolls were nicely browned on top and slightly crunchy on the edges and bottom. The sauce flavor was slightly sweet and tangy but not overly rich, perfect! So feel free to reduce the butter.

HOT HAM & CHEESE PARTY ROLLS

INGREDIENTS

1 can Pillsbury™ refrigerated Classic Pizza Crust

3/4 lb deli ham (thinly sliced, but not shaved)

12 slices Swiss cheese (thinly sliced)

GLAZE

1/2 cup (8 tablespoons) butter

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon poppy seeds

INSTRUCTIONS

• Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
• Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
• Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
• Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

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