3-Ingredient Baked Ham and Cheese Roll-Ups

1 ball pizza dough

8 oz. thinly sliced deli ham
1 cup shredded mozzarella cheese
Optional:
Fresh parsley, for sprinkling
Mustard or horseradish sauce, for serving

Preheat oven to 400 degrees.

Roll out pizza dough on a lightly floured surface. Press to form a 12 x 8-inch rectangle. Arrange ham slices evenly over dough to within 1/2 inch of edges. Sprinkle evenly with cheese. Starting at one of the short ends, roll up dough to form log. Pinch seam together to seal. Place, seam side down, on a greased baking sheet.

Bake for 50 minutes, or until deep golden brown. Let stand 10 minutes before cutting into 8 slices with a serrated knife.

Serve with mustard or horseradish sauce, if desired.

Makes 8 slices.

TIPS:
- Feel free to assemble the loaf and refrigerate up to 1 day before baking.
- Cooking times may vary based on the thickness of the pizza dough you're using. For instance, refrigerated canned pizza dough may only require a baking time of 20 minutes or so.

Photo and recipe from The Comfort of Cooking.

Homemade Garlic Toast

4 slices bread
1/4 cup margarine or butter
1 tsp parsley flakes
1 tsp garlic powder

This makes strong garlic toast – if it’s too strong for your liking, cut the parsley and garlic powder in half.

Preheat oven to 375. 

Let your margarine sit out to get soft or put in a bowl in the microwave for a few seconds (long enough to soften, not liquefy).  Add your parsley flakes and garlic powder to the butter and mix together until well-blended.  Spread on both sides of each piece of bread.  Place bread on non-stick cooking sheet. 

Bake until toasted on one side (I check it at 5 minutes), then flip over and bake until the second side is toasted.

Recipe from Food Marriage.

Mom's Two-Hour Buns/Cinnamon Buns

2 tbsp Fermipan instant yeast
2 eggs
1/2 cup sugar
6 tbsp oil
3 cups water
1 tsp salt
7 – 8 cups flour (or enough to make workable dough)

Mix yeast and 4 cups flour. In separate bowl, whip eggs, sugar, oil and water. Add flour-yeast combination. Blend well; add remaining flour and salt. Let rise for 15 minutes. Punch down. Do not knead. Let rise again for 15 minutes. (If making cinnamon buns, switch over to that recipe.)

Punch down and form into buns, about the size of the red and blue balls with white stripe. Keep folding it under until it’s a ball. Put buns into greased pans, cover and let rise in warm place for 1 hour. Bake at 350 for 15 – 18 minutes. After removing them from the oven, brush them with margarine. Makes 4 – 5 dozen buns.

To continue on to Mom’s Cinnamon Buns…

After the second rise (for 15 minutes), roll the dough into a ball. Make this ball into a 9x13 rectangle approximately 1/ 2” to 3/ 4” thick. Put enough butter on it to see the butter. Cover heavily with brown sugar. Lightly sprinkle with cinnamon. Roll and cut into equal-sized pieces. Put into a greased cake pan; let rise 1 hour.

Bake at 350 until nicely browned. Before taking the pan out of the oven, have a large piece of tinfoil on the cupboard (large enough to cover the whole pan all around.) As soon as the buns are removed from the oven, tip the whole thing (juices and all) onto the tinfoil. Seal with tinfoil (while steaming hot) to keep the buns moist.

*The 2 Hour Bun recipe will make more dough than you will want to use just for cinnamon buns. To make just the cinnamon buns, Mom figures half the recipe should suffice.