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Jumbo Ham Roll

Love.Food's picture
  Ground cooked ham 4 Cup (64 tbs)
  Whole kernel corn 16 Ounce, drained (1 Can)
  Soft bread crumbs 1 Cup (16 tbs)
  Eggs 2
  Mixed salad herbs 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1⁄2 Cup (8 tbs) (For Filling)
  Biscuit mix 2 Cup (32 tbs)
  Milk 2⁄3 Cup (10.67 tbs) (For Crust)
  Parsley cream sauce 2 Tablespoon

1. Combine ham, corn, bread crumbs, eggs, salad herbs, mustard, pepper, and the 1/2 cup milk in a large bowl; mix lightly with a fork.
2. Prepare biscuit mix with the 1/2 cup milk, following label directions; turn out onto a lightly floured pastry cloth or board. Knead gently 1/2 minute, then roll out to a rectangle, 18x12. Place on a lightly greased large cookie sheet.
3. Spoon ham filling down middle 1/3 of dough; fold edges up over filling to center; pinch together at top and ends to seal. Cut several slits in top to let steam escape.
4. Bake in moderate oven (375°) 40 minutes, or until crust is golden-brown. Cut in thick slices; serve with parsley cream sauce.

Recipe Summary

Side Dish

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