Warm Marinated Ham & Cheese Rolls

• Meat

  • 4 oz Boar's head ham or turkey

• Produce

  • 1/2 tsp Garlic
  • 1 tbsp Onion flakes

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Mustard, Yellow or Spicy
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Coconut flour
  • 1/2 tsp Italian seasoning
  • 1 tbsp Poppy seeds

• Dairy

  • 1/2 stick Butter
  • 8 oz Cheddar or mozzarella, mild
  • 1 oz Cream cheese
  • 8 slices Provolone cheese

• Other

  • 3/4 cup Of almond flour or thm baking blend

Found on mytableofthree.com

Ingredients

• 8 oz of mild cheddar or mozzarella, shredded
• 3/4 cup of almond flour or THM Baking Blend
• 2 Tbsp of Coconut Flour
• 1/2 tsp Italian seasoning
• 1/2 tsp of garlic
• 1 oz of cream cheese
• 1 large egg, beaten
• 4 oz of Boars Head ham or turkey (or your favorite brand)
• 8 slices of provolone cheese
• 1/2 stick melted butter
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp Yellow or Spicy Mustard
• 1 Tbsp poppy seeds
• 1 Tbsp onion flakes
• *Note: If you are using THM Baking blend then you can leave the coconut flour out.

Directions

• To begin your dough, add in your shredded cheese, cream cheese, Italian season and the garlic powder into a bowl. Microwave this mixture until it has melted enough to combine the cream cheese and shredded cheese together. This may take a couple minutes, but only microwave it for 1 minute at a time before taking it out and stirring it. You want the mixture to combine thoroughly before adding in the dry ingredients.
• Once your cheese mixture is at the right consistency, then add in your beaten egg, and your dry ingredients. Stir the dough mixture with a spoon until you have the dry ingredients worked into the cheese and the dough begins to form. I like to use my hands after it slightly cools to kneed the dough until there are no noticeable lumps of dry ingredients in the dough ball. This is an important step as you want the dough to be smooth and not lumpy.
• If your dough becomes to dry or stiff to work with, you can heat it a bit in the microwave to soften it up. Be careful when you use your hands, it can be very hot.
• Once your dough is ready roll it out on a well greased area or between two pieces of wax paper. I find that mine does better if I grease my wood cutting board and roll it out there, but use what method works best for you.
• Roll your dough out into a rectangle shape, or as close as you can get. I rolled mine out to about a 10x10 shape give or take some. You want it to be thin, but not so thin that it will break with you roll the filling up in it.
• After rolling your dough out starting adding your ham on the top of the dough. Make sure you cover the whole area of the dough as best you can. Then layer your cheese over the top of your ham. If you dont like ham, just use turkey or chicken breast slices.
• After adding your ham and cheese begin with the end closest to you and roll the dough up toward the opposite end. Try to roll it as tight as you can so it doesnt unroll when sliced later.
• When you have your roll finished, place it in the fridge to rest for 30 minutes and begin your marinade.
• For the marinade add all your ingredients into a microwave safe bowl and melt until all combined. Take it out and whisk it together. Set aside to cool.
• Remove your rolls from the fridge and slice them into about 1/2 inch slices, placing them into a baking dish. I used a 11x9 pan. When doing this step you will want your rolls to tough each other, like when doing biscuits or cinnamon rolls.
• Once all your rolls are in the pan then drizzle the marinade over the tops of the rolls, making sure all rolls have some on the top.
• Bake in a preheated oven at 350 degrees for about 35-40 minutes. Ovens will vary on temp and cook time so start checking your rolls at about 25 minutes. You want them to look firm and not doughy. They will also be a nice golden brown in color and be crispy around your edges. Serve them warm.

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