If you were here last week, you saw the first version of these as asiago cheddar rolls. The wife and kids didn’t get any of those, so I made them again, but this time added some ham and turned them into the main course. Sort of like mini-personal pizzas but without the sauce. You can do just about any toppings you like with this method.
Ingredients
1½ ”“ 2 cups all-purpose flour (or bread flour)
1 teaspoon sugar
1 teaspoon active dry yeast
1 teaspoon salt
2 cups shredded asiago and/or cheddar cheese
1 pound shaved ham
Directions
Since I just wrote this all up, I’m going to give the short version. For more details, check out the asiago cheddar rolls recipe.
Proof the yeast.
Add more flour, salt, and mix.
Add more flour as needed until dough comes together and pulls away from bowl.
Place in a clean, oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled in volume.
Form into 4-inch disks on a baking sheet dusted with cornmeal. Allow to double in size again.
Put fillings into an indentation in the middle of each disk.
Bake at 400° for 20-30 minutes, until bread is golden brown and cheese is bubbling.
Serve warm from the oven.
And that’s it.
So … what did you think of the “condensed” directions? Compared to the longer version, you can see how much detail is left out of most recipes. You have to know a bit about cooking before you ever pick up a cookbook, since they mostly have lists of ingredients and the shortened form of the directions I did here.
So how much detail do you usually like in your recipes?
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Ingredients
- 1½ - 2 cups all-purpose flour (or bread flour)
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 2 cups shredded asiago and/or cheddar cheese
- 1 pound shaved ham
Instructions
Dissolve the yeast and sugar in a cup of warm water (105°-115°), and mix in one cup of flour. Let rest for 10 minutes, then add another half-cup of flour and mix on low speed. Keep adding flour until dough pulls away from the bowl. Add salt and knead on medium for 4-5 minutes.
Turn out into a greased bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in volume. Pull off pieces and form into flat disks about 4 inches across. Set on a baking sheet dusted with cornmeal and allow to double in size again.
Make an indentation in the center of each disk and fill with ham and shredded cheese. Bake at 400° until the bread is golden brown and the cheese is bubbling, 20-30 minutes.
