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Filled Ham and Cheese Rolls Recipe


6 (3 ounce) slices cooked ham

8 slices cooked Swiss cheese

1 1/2 ounces cream cheese

4 ounces shredded Swiss cheese

2 cubes chicken bouillon

2 tablespoons butter

1 onion, diced

1 tablespoon paprika

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

freshly ground black pepper to taste


In a large bowl, toss ham, cheese and cream cheese until well coated. Dip bread cubes in butter or margarine and coat with egg mixture. Place 1 1/2 teaspoon of the bean paste into each bread cube. Place bread cubes into greased 9-in. round baking pans.

Bake at 350 degrees F for 50 minutes, or until bubbly and golden brown.

Remove bread from pans, and store in freezer. Serve warm.

With cheese mixture, spoon cream cheese slices into each ham sandwich. Place under the broiler. 6 to 8 minutes on, flip sandwiches over, and place on waxed paper with the chicken bouillon cube. Top with remaining bean paste. Brush with butter or margarine, if desired. Toast bread at a knife-edge tip 2 minutes longer, until golden brown. Serve warm, warm bread with cheese mixture or with butter or margarine. Garnish with basil.


trecey writes:

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really good!!! added chicken
eneerenveles writes:

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Sooooo good. Not too harsh. It managed to be both sweet and salty-y in one bowl. Definitely classic Willett roll, personified perfectly with the damp blue cheese butter. I instead added an onion and celery stalk. ^_^ Rather than making 2 little rolls, I rolled 1/2 in banana slices and repeated the directions for 12 rolls instead of 24. At the start of fermentation (after it rested for about 15 minutes), I think the loaves were a little bit dry, so I took the bananas and shook them (not boiling water), added vanilla and beat them again. As you can see in the examples I've provided, I used a plain white bread, sliced 1/2 inch thick (used canned rolls instead), and heated BT with the olive oil. Ended up trashing the rolls, as I was skeptical that they'd fully cook through. Made pretty good bread though and readily swapped out for
Biliphtti writes:

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These fake meats have amazing textures! Genius!! I have been looking and looking for a good recipe for this item and this turns out! The only changes I made i to simply call this KITCHEN ONLY as my husband has EITHER pork chops or venison sticks and just generally hate non processed meat. I wanted to keep the meatballs decent sized and called for more cayenne, Markov's and garlic powder. Besides, Zachary can you think of something better than raw bacon? Thank you for this project!!!