As I stood at the stove this morning, heating water for oatmeal and listening to the kids, I realized that we are finally there — the last day of 2012. I smiled, watching the bubbles form and rise in the pot. While I know it’s just a day, the symbolic change of 2012 to 2013 brings with it hope, possibility and the promise of a fresh start. We can leave the disasters and tragedies of 2012 behind and step into 2013 with a clean slate.
And I, for one, will be starting 2013 with a lot of lucky foods. These Cheddar Ham Rolls are the perfect little appetizer for New Year’s celebration, especially since pork (ham) is considered to be a lucky food for New Years. Who doesn’t want to start the New Year with a little luck?
These rolls are more appetizer than breadstuff — filled with melted cheddar and leftover ham, they are substantial, but small enough to be eaten in just a few bites. And they are prime for dipping too (who doesn’t love dipping?!?). And since they are so quick and easy to make, you could totally whip up a batch on a whim tonight or tomorrow.
Making these rolls, which are a delicious dipper appetizer, is pretty simple. You cut dough (I use premade Pillsbury pizza dough) into 12 pieces. Each one is topped with ham and cheddar. Then you fold the dough around the filling, press to seal and bake.
Serve them with barbecue sauce for dipping (or honey mustard, if you prefer).
Wishing you a very happy, joyous and fun-filled New Year!
Cheddar Ham Rolls
- 1 Pillsbury Classic Pizza Crust
- 4 oz cheddar cheese from a block, cut into 12 pieces
- 3 oz leftover ham cut into 12 pieces
- Barbecue sauce for dipping
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Roll out the pizza dough on a flour dusted cutting board. Cut into 12-even pieces. Working with one piece at a time, place a cube of cheddar and a piece of ham in the center of each pizza dough square. Fold the dough up and around, sealing the edges. Place seam-side down on the baking sheet. Repeat until all the dough has been used.
- Bake for 8 minutes, then turn the baking sheet around and bake for an additional 4-5 minutes, or until golden.
- Serve with barbecue sauce for dipping.
Disclosure: I was compensated by Pillsbury for the creation of this recipe. All opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.