HAM & CHEESE CRESCENT BUNDLES
This hearty mini Danish is fluffy in the middle and crispy on the outside. Kids and adults alike love the fun design for snacking. For a breakfast or lunch entree, serve two per person. -Marisa Raponi, Vaughan, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Unroll crescent dough and separate into 4 rectangles; press perforations to seal., Spread each rectangle with 2 tablespoons dip to within 1/2 in. of edges. Top with ham and cheese. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll crosswise into thirds; place in greased muffin cups, cut sides down., Bake until golden brown, 12-15 minutes. Run a knife around edges to remove from pan.
Nutrition Facts : Calories 149 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 343mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
HAM AND ASPARAGUS BUNDLES WITH HOLLANDAISE SAUCE
Asparagus wrapped in ham and topped with hollandaise sauce is the perfect appetizer for any special occasion or meal.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Pork
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly.
- Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels.
- Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.
Nutrition Facts : Calories 133 calories, Carbohydrate 4.6 g, Cholesterol 30 mg, Fat 10.9 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 6 g, Sodium 351.3 mg, Sugar 2.4 g
CORNY HAM BUNDLES
"These savory little sandwiches taste great, use up leftover ham and come together easily with a tube of refrigerated crescent rolls," shares Sandy DeMars from her home in Crown Point, Indiana.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the cream cheese, mayonnaise, mustard and celery seed until blended. Stir in the ham, corn, cheese and onion. Unroll crescent roll dough and separate into four rectangles; seal perforations., Spoon about 1/2 cup ham mixture into the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with butter; sprinkle with corn chips. , Transfer to an ungreased baking sheet. Bake at 375° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 456 calories, Fat 31g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 1047mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 15g protein.
HAM BUNDLES
Whenever I serve ham, I can't wait for the leftovers so I can make these ham buns. I like to serve them with homemade bean or split pea soup. My husband warms them up for breakfast, too. -Chris Sendelbach, Henry, Illinois
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, saute onion in 2 tablespoons butter until tender. Add ham and mix well; set aside., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 16-in. x 8-in. rectangle. Cut each rectangle into eight squares. Place a tablespoonful of ham mixture in the center of each square. Add bacon, olives and/or cheese if desired. Fold up corners to center of dough; seal edges. , Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. , Melt remaining butter; brush over dough. Bake at 350° for 16-20 minutes or until golden brown and filling is heated through. Refrigerate leftovers.
Nutrition Facts : Calories 225 calories, Fat 10g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 526mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
HAM BUNDLES
Make and share this Ham Bundles recipe from Food.com.
Provided by FloridaGrl
Categories Ham
Time 1h15m
Yield 2 dozen bundles, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large skillet, saute onion in 2 tblspns of the butter until tender. Add ham and mix well; set aside.
- Preheat oven to 350. Punch the dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 16x8 inch rectangle. Cut each rectangle into 8 squares. Place a tablespoon of the ham/onion mixture in the center of each square. Add bacon, olives and cheese if using. Fold up corners to center of dough; seal edges.
- Place 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Melt remaining butter and brush over dough. Bake at 350 for 16-20 minutes or until golden brown and filling is heated through. Refrigerate leftovers.
Nutrition Facts : Calories 749.6, Fat 34.4, SaturatedFat 14, Cholesterol 145.3, Sodium 761.4, Carbohydrate 92.9, Fiber 3.1, Sugar 18.2, Protein 17
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