Cheese And Ham Scrolls Recipes

CHEESE AND HAM SCROLLS

Cheese and Ham Scrolls image

Make and share this Cheese and Ham Scrolls recipe from Food.com.

Provided by Tisme

Categories Lunch/Snacks

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 cups plain flour
1 3/4 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup milk
1/2 cup buttermilk
1/4 cup tomato puree
1 tablespoon barbecue sauce
1/2 cup oregano leaves, roughly chopped
1 1/4 cups grated cheddar cheese
200 g ham, sliced
1 egg, lightly beaten

Steps:

Preheat the oven to 200c.
Place the flour, baking powder and sea salt in a large bowl and mix together well. Make a well in the centre of the flour and gradually add the milk and buttermilk, stirring with a wooden spoon until a soft dough forms.
Turn dough out onto a lightly floured surface and knead until smooth.
Roll out the dough to a 30cm square.
Put the tomatoe puree, barbeque sauce and oregano leaves in a bowl and mix to combine, then spread the tomato mixture over the dough and then top with cheese and the ham.
Roll the dough to enclose the mixture.
Slice the roll into 15 pieces and place the scrolls side by side onto a baking tray lined with baking paper.
Brush the tops of scrolls with the beaten egg and bake for 20 minutes or until scrolls are golden in colour.

Nutrition Facts : Calories 135.6, Fat 5, SaturatedFat 2.7, Cholesterol 32.4, Sodium 369, Carbohydrate 14.6, Fiber 1.7, Sugar 0.9, Protein 8.2

INSTANT POT® MAC AND CHEESE WITH HAM AND PEAS

Instant Pot® Mac and Cheese with Ham and Peas image

Forget about the blue box (you know what I'm talking about) and make homemade mac and cheese for a weeknight dinner. The ham, peas, and optional hot sauce add some pizzazz to classic mac and cheese. Adjust the consistency of the mac and cheese sauce to suit your personal preference. I used Kraft® 2% Milk Extra Sharp Cheddar Cheese to reduce fat with no negative effect on taste.

Provided by lutzflcat

Categories Main Dish Recipes Pork Ham

Time 44m

Yield 6

Number Of Ingredients 13

Ingredients

4 cups water
1 (16 ounce) package elbow macaroni
1 teaspoon dry mustard powder (such as Colman's®)
1 teaspoon salt
1 teaspoon hot sauce
1 (12 fluid ounce) can evaporated milk
⅓ cup whole milk
2 tablespoons unsalted butter
2 cups shredded 2% milk Cheddar cheese (such as Kraft®)
1 cup shredded Monterey Jack cheese
1 cup diced cooked ham
½ cup frozen peas, defrosted
salt and ground black pepper to taste

Steps:

Combine water, elbow macaroni, mustard powder, salt, and hot sauce in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Set to high pressure according to manufacturer's instructions and cook for 4 minutes. Allow up to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Switch to Low Saute function by pressing Saute once and Adjust twice. Stir macaroni to separate any clumps.
Stir evaporated milk, milk, and butter into the pot. Add Cheddar cheese and Monterey Jack cheese gradually, stirring constantly until melted. Stir in ham and peas. Season with salt and pepper.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 65.4 g, Cholesterol 67.1 mg, Fat 22.9 g, Fiber 2.9 g, Protein 33.3 g, SaturatedFat 12.5 g, Sodium 1150.4 mg, Sugar 9.9 g

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