Ham And Cheese Kolache Recipes

HAM AND CHEESE KOLACHE

Steps:

• Ham and Cheese Filling: In a bowl, combine 1 cup diced ham, 1/2 cup shredded Swiss cheese, 1/4 cup grated Parmesan cheese, and 2 tablespoons Dijon mustard.
• Stir to blend well.
• Refrigerate until ready to use.
• For Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water.
• Beat lightly to blend.
• For kolaches:In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt.
• Heat water and butter until very warm (120º to 130ºF).
• Gradually add to flour mixture.
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add egg and 1 cup flour; beat 2 minutes at high speed.
• Stir in enough remaining flour to make a soft dough.
• Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 16 equal pieces; shape each into a ball.
• Cover; let rest 15 minutes.
• Place balls on greased baking sheets 2 inches apart.
• Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside.
• Fill with Ham and Cheese filling.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Brush surface of dough with Egg Glaze.
• Bake at 375ºF for 15 minutes or until done.
• Remove from sheets; serve warm.
• Refrigerate leftovers.
• BAKING TIP:When you use two baking sheets or pans in the same oven, be sure to stagger them.
• Heat rises and stacking one pan directly above another causes the bottom pan to bake faster than the top.
• Bakers should also rotate the sheets (top to bottom and bottom to top) and turn the sheets 180 degrees (back to front) halfway through baking.

HAM AND CHEESE KOLACHE POCKETS

Steps:

• Prepare 1 batch of Sylvia's Kolache Dough (#238688) per directions through step 9. (Note that I use my countertop mixer with the dough hook rather than mixing by hand and usually need about 6 1/2 cups of flour vs. the 6 that Sylvia calls for).
• Divide the dough into 12 equal parts.
• Roll into round balls and then one at a time:.
• Roll out each dough ball into an oval about 8" x 6".
• Layer 3 slices of deli ham and 1/3 cup of shredded cheddar in the middle of the oval.
• Bring the long ends up and together on top of the cheese (make sure to wrap it up!). Pinch the dough together to seal.
• Bring the short ends up and together on top of the 1st layer of dough. Pinch the dough together to seal.
• With your hands, roll each dough pocket around to smooth the seams and shape into a 4"x3" pocket (about 1 1/2 inches thick).
• Arrange on a greased baking tray.
• Brush the tops with melted butter.
• Bake 20-25 minutes at 400 degrees until done.
• Eat hot (very!) or allow to cool completely and store in the fridge. (Note: Let the pockets cool before putting them in bags - otherwise the moisture will condense in the plastic bag and make the dough a bit soggy).

TEXAS SAUSAGE KOLACHES (KLOBASNEKS)

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
• Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
• Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
• Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
• Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
• Bake in the preheated oven until golden, 12 to 15 minutes.

HAM AND CHEESE CREPES

Steps:

• Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
• Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
• Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
• Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
• Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.