Chicken & Ham pinwheel Recipe
Summary
MethodFreeze Chill
Ingredients
1 can deviled ham
1 teaspoon prepared mustard
2 1/2 teaspoons grated onion
Dash liquid red-pepper seasoning
1 can (4 3/4 ounces) chicken spread
1/2 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1 loaf unsliced bread (white or whole wheat)
1 cup (2 sticks) butter or margarine, softened
5 ripe olives, chopped
1 whole pimiento, chopped
3 cups finely chopped parsley
Directions
1. Combine ham, mustard, teaspoon of the grated onion and red-pepper seasoning in a small bowl.
2. Combine chicken spread, anchovy paste, the remaining grated onion and Worcestershire in a second small bowl.
3. Trim crusts from top and sides of unsliced loaf, leaving bottom crust intact Cut lengthwise into eight 1/4 -inch-thick slices; cover with dampened paper toweling to prevent drying.
4. Roll bread slices lightly with rolling pin. Spread with softened butter or margarine. Spread deviled-ham filling on 4 slices and chicken filling on remaining 4 slices.
5. Taking 1 slice of deviled ham at a time, sprinkle chopped olives along the near long edge and roll up tightly, jelly-roll fashion. Spread outer surface with butter or margarine and roll in chopped parsley. Wrap tightly in plastic wrap, twisting ends well.
6. Repeat with remaining deviled-ham slices and chopped olives. Sprinkle chopped pimiento on chicken slices and repeat rolling, coating and wrapping.
7. Do-ahead note: Place wrapped rolls in foil or plastic boxes; cover firmly; label and freeze.
8. Party day: Slice each frozen roll into 8 thin sandwiches with a sharp knife. Arrange on serving plates (they will thaw quickly).
2. Combine chicken spread, anchovy paste, the remaining grated onion and Worcestershire in a second small bowl.
3. Trim crusts from top and sides of unsliced loaf, leaving bottom crust intact Cut lengthwise into eight 1/4 -inch-thick slices; cover with dampened paper toweling to prevent drying.
4. Roll bread slices lightly with rolling pin. Spread with softened butter or margarine. Spread deviled-ham filling on 4 slices and chicken filling on remaining 4 slices.
5. Taking 1 slice of deviled ham at a time, sprinkle chopped olives along the near long edge and roll up tightly, jelly-roll fashion. Spread outer surface with butter or margarine and roll in chopped parsley. Wrap tightly in plastic wrap, twisting ends well.
6. Repeat with remaining deviled-ham slices and chopped olives. Sprinkle chopped pimiento on chicken slices and repeat rolling, coating and wrapping.
7. Do-ahead note: Place wrapped rolls in foil or plastic boxes; cover firmly; label and freeze.
8. Party day: Slice each frozen roll into 8 thin sandwiches with a sharp knife. Arrange on serving plates (they will thaw quickly).
