Jumbo Ham Roll
|Ground cooked ham||4 Cup (64 tbs)|
|Whole kernel corn||16 Ounce, drained (1 Can)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Mixed salad herbs||1 Teaspoon|
|Dry mustard||1⁄2 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.