*Makes 12-16 rolls
In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.
Note to Self: I doubled this thinking it wouldn't be enough. Wrong. We ate this for 4 days! I used the half wheat flour which she suggested, but I actually think I would have preferred it with just white but it was still good. On the broccoli, make sure it's cooked before and chopped finely. I just roughly cut it up and there were huge hard chunks in the rolls and I did not like that at all. I had thawed it but didn't cook it, wish I had. The overall flavor of the broccoli in this particular recipe wasn't my favorite so I might just leave it out next time. Everyone but McKenna liked it (surprise, surprise) so I'm pretty sure we'll be making it again.
- 1 recipe roll dough (that yields about 12 rolls), I used this recipe using half wheat flour
- 12 ounces cream cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 2 cups chopped ham (leftover ham or deli ham works great here)
- 1 1/2 cups finely chopped broccoli
- 2 cups shredded cheese (Swiss, Cheddar..options are limitless)
- 1 cup freshly grated Parmesan cheese
- 1 cup finely chopped green onions
In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.
Note to Self: I doubled this thinking it wouldn't be enough. Wrong. We ate this for 4 days! I used the half wheat flour which she suggested, but I actually think I would have preferred it with just white but it was still good. On the broccoli, make sure it's cooked before and chopped finely. I just roughly cut it up and there were huge hard chunks in the rolls and I did not like that at all. I had thawed it but didn't cook it, wish I had. The overall flavor of the broccoli in this particular recipe wasn't my favorite so I might just leave it out next time. Everyone but McKenna liked it (surprise, surprise) so I'm pretty sure we'll be making it again.
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