Ham & Cheese Braid
8 ingredients
28 steps
Ingredients
- 1 package Pillsbury Pizza Dough, Thick Version, 13 Ounces
- 1/4 pounds Rosemary Ham (or Your Favorite Flavor)
- 2 Tablespoons Butter
- 18 cups Heavy Cream Or Milk
- 1/4 bars Velveeta Cheese, Chunked (1/4 Of A 2 Pound Bar)
- 1 teaspoon Country Style Dijon Mustard (optional)
- 1 cup Mozzarella And Provolone Cheese Blend, For Sprinkling
- 1 whole Egg, Beaten
Directions
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1Preheat your oven to 425.
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2Roll out your pizza dough onto parchment paper set on the counter.
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3It will be all jumbled and wrinkley, thats fine.
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4Roll it out or pat it out with your hands very thinly into a big square.
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5(I trim mine off into a square with my pizza cutter because I have cooking OCD!
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6I swear but you dont have to be so precise.)
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7Leaving a big two to three inch strip in the middle for the goodies to go.
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8Slice into the edges of the dough on each side, every 1/2 inch or so so you make flaps to fold over and braid with.
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9Set aside.
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10In a small sauce pan, melt your butter over medium low heat.
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11Add the cream and chunked up Velveeta, whisking till combined and smooth.
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12Use a spoon, test to see if it coats the back of the spoon and stays there.
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13Thats what you want...thick and creamy.
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14If its too thin, whisk in some more Velveeta.
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15Stir in the mustard if using.
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16Remove from heat and let cool a minute or two.
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17Spread on the cheese sauce in the middle of your dough in a thick layer right down the middle.
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18Add your ham on top of the cheese sauce, as much or as little as you want.
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19Top with a sprinkling of the mozzarella/provolone cheese.
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20Now the fun part!
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21Braid the dough over top of the ham and cheeses, pulling the dough across and stretching if you have to.
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22Its ok...its really forgiving to work with!
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23When you get to the end, if you have dough left over, just trim it or tuck under the braid.
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24Move the parchment paper to a low edge cookie sheet and brush the top of the braid with the beaten egg.
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25Salt and pepper to taste and pop it in the oven for about 15-18 minutes.
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26Let it cool for about 3 minutes before slicing or the cheese sauce will ooze out EVERYWHERE and you dont want that.
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27Makes 4 individual size servings.
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28(Or two if youre uber hungry!)
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