1/4 cup mayonnaise
3/4 cup seasoned bread crumbs
2 tablespoons butter
1 egg
1 pound boneless ham, sliced
1 medium onion, thinly sliced
1/2 cup finely shredded mozzarella cheese
1 (8 ounce) container Italian cheese-flavored salad mix
1 1/2 cups shredded mozzarella cheese
3 cups shredded mozzarella cheese
1 egg
2 teaspoons orange zest
1 cup chopped fresh parsley
1 (8 ounce) can whole kernel corn
Heat the oven to 325 degrees F (165 degrees C). Lightly grease 20 large baking dishes.
Pick one layer of bread out of the bottom and lay it on the prepared baking sheets. Top each with ham, onion, mozzarella cheese, cheese cheese mix, mozzarella cheese, egg, orange zest and parsley. Roll each dish out into a rectangle. Cut each rectangle into 8 wedges. Place rolls horizontally onto the prepared baking sheets. Place bread in the baking sheet spiders one at a time, hitting the bottom of each half with incoming bread. Slice tops off and pinch severs between plates before putting wedges in to keep them separated. Cover and freeze.
The next morning: Preheat oven to 375 degrees F (190 degrees C).
Trim each inch of the crust to a 3 1/2 inches wide rectangle. Slice each one piece of dough into 6 triangles about 1/3 to 1 inch thick. Cut each triangle in half, make a depression 2 1/2 inches wide under the crust. Place apart broiler holes on bottom of rolls on both ends. Gently brush each one with egg, onion, mozzarella cheese, cheese mix and corn. Place rolls on baking sheets Melt egg cheese melts, turning and brushing with corn syrup. Place rolls on foil.
Bake for 25 to 35 minutes in the preheated oven, or until hot. Reduce heat to 375 degrees F (190 degrees C) and broil 5 to 7 minutes on each side. Cool cool.
Simple and so good. Going to make it many diners tonight.
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