Cheese 'N Ham Twist
|Active dry yeast/1 cake red star compressed yeast||1⁄4 Ounce (1 Package, Use Red Star)|
|Warm water||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon (Land O Lakes Butter)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Flour||4 Cup (64 tbs) (Regular Or Instant Blending, Use Pillsbury Best Flour)|
|Prepared mustard||2 Tablespoon|
|Luncheon meat slices/Hormel boiled ham slice||9 (Squared Slices)|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Butter||1 Tablespoon, melted (Land O Lakes Butter)|
|Seasoned salt||1 Teaspoon|
Soften yeast in warm water.
Combine in large mixing bowl sugar, salt, butter and milk.
Cool to lukewarm.
Stir in egg and yeast.
Gradually add flour to form a stiff dough, beating well after each addition.
Knead on floured surface until smooth and satiny, about 5 minutes.
Place in greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, 1 to 1 1/2 hours.
Cut 3 slices of meat in half.
Divide dough into 4 parts.
Roll out one part on floured surface to a 12x7-inch rectangle.
Spread with 1/2 tablespoon mustard.
Top with half the meat.
Starting with 12-inch side, roll up as for jelly roll; seal edges well.
Roll out a second part.
Brush with mustard; sprinkle with 1 cup cheese.
Join ends of rolls and twist together; shape into a crescent.
Place on greased cookie sheet.
Repeat with remaining dough. Cover; let rise in warm place until doubled, 45 to 60 minutes.
Bake at 375° for 20 to 25 minutes until golden brown.
Brush with butter.
Sprinkle with seasoned salt.