Cheese 'N Ham Twist Recipe

Summary

Health IndexAverageCuisine
CourseMethod

Ingredients

 Active dry yeast/1 cake red star compressed yeast1⁄4 Ounce (1 Package, Use Red Star)
 Warm water1⁄2 Cup (8 tbs)
 Sugar2 Tablespoon
 Salt2 Teaspoon
 Butter2 Tablespoon (Land O Lakes Butter)
 Milk1⁄2 Cup (8 tbs), scalded
 Egg1
 Flour4 Cup (64 tbs) (Regular Or Instant Blending, Use Pillsbury Best Flour)
 Prepared mustard2 Tablespoon
 Luncheon meat slices/Hormel boiled ham slice9 (Squared Slices)
 Shredded cheddar cheese2 Cup (32 tbs)
 Butter1 Tablespoon, melted (Land O Lakes Butter)
 Seasoned salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3765 Calories from Fat 1304

% Daily Value*

Total Fat 147 g226.3%

Saturated Fat 83.7 g418.6%

Trans Fat 0 g

Cholesterol 714.1 mg

Sodium 10840.7 mg451.7%

Total Carbohydrates 433 g144.2%

Dietary Fiber 19.8 g79.2%

Sugars 37.9 g

Protein 158 g316.4%

Vitamin A 94.7% Vitamin C 0.79%

Calcium 188.2% Iron 143.5%

*Based on a 2000 Calorie diet

Directions

Soften yeast in warm water.
Combine in large mixing bowl sugar, salt, butter and milk.
Cool to lukewarm.
Stir in egg and yeast.
Gradually add flour to form a stiff dough, beating well after each addition.
Knead on floured surface until smooth and satiny, about 5 minutes.
Place in greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, 1 to 1 1/2 hours.
Cut 3 slices of meat in half.
Divide dough into 4 parts.
Roll out one part on floured surface to a 12x7-inch rectangle.
Spread with 1/2 tablespoon mustard.
Top with half the meat.
Starting with 12-inch side, roll up as for jelly roll; seal edges well.
Roll out a second part.
Brush with mustard; sprinkle with 1 cup cheese.
Roll up.
Join ends of rolls and twist together; shape into a crescent.
Place on greased cookie sheet.
Repeat with remaining dough. Cover; let rise in warm place until doubled, 45 to 60 minutes.
Bake at 375° for 20 to 25 minutes until golden brown.
Brush with butter.
Sprinkle with seasoned salt.
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