Ham & Cheese Twist
This is a freezer meal recipe, but it can be easily adapted to make in one night. Learn more about how to freezer cook and start your own group. Click to see the start of the series with links to all posts in the series!
HAM & CHEESE TWIST
1 loaf Rhodes bread dough
¼ cup butter or margarine
½ envelope hidden valley ranch mix ( not generic):
3/4 lb. thinly sliced ham
1 1/2 cups shredded cheddar cheese
1 tsp poppy seeds
6 loaves Rhodes bread dough
1 ½ cups (3 cubes) butter or margarine
3 envelopes hidden valley ranch mix (not generic)
4 1/2 lbs. thinly sliced ham
9 cups shredded cheddar cheese
6 tsp. poppy seeds
TO PREPARE BEFORE FREEZING:
Roll bread dough out into a rectangular shape so its approx. 1/2 inch
thick. Combine margarine and ranch mix. Spread about 5 TBS of mixture on the rectangle. Layer ham and cheese down the center of the rectangle.
Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at the bottom, take each piece, cross and twist. Continue cris-crossing until your pizza is braided.
Brush remaining butter/ranch mixture over top. Sprinkle with poppy seeds (optional).
Wrap loaf with plastic wrap and then foil.
To prepare after freezing: To thaw over night. Place in fridge as is if you wish to cook it on the foil. If you do not wish to cook it on the foil unwrap it and place on lightly greased baking sheet, cover with plastic wrap. Let thaw overnight. A couple of hours before you are ready to bake place it on the counter to continue to thaw and begin to rise. Bake at 350 for 25-30 minutes.
Note: Photo’s are with a wheat bread dough. I would recommend white bread dough.