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Ham and Cheese Rosca

ham and cheese rosca Side
Ham and Cheese Rosca
  • Prep 10 min
  • Total 25 min
  • Ingredients 8
  • Servings 6

Who said rosca for Three King’s Day has to be sweet? Turn your Three King’s Day celebration into a rosca party and offer your family this rosca stuffed with ham and cheese. With the help of refrigerated pizza dough, this savory rosca will be ready in under a half hour. Let the kids help you decorate it with colorful slices of bell pepper and sliced olive. MORE + LESS -

Ingredients

1
package (13.8 oz) Pillsbury™ refrigerated pizza crust
1/4
cup yellow mustard
8
ham slices
2
cups shredded cheddar cheese
1
egg, lightly beaten
1/2
cup red bell pepper, chopped
Olives, sliced
Parmesan cheese, to taste

Directions

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  • 1
    Preheat the oven to 400°F.
  • 2
    Spray a baking sheet with oil cooking spray.
  • 3
    Unroll and spread the pizza dough over a lightly floured surface, forming a 14x9-inch rectangle. Spread the mustard over the surface of the dough. Arrange the slices of ham over the dough and sprinkle with shredded cheese. Roll the dough up, starting at the widest end, in the form of a burrito, leaving the folded side down. Cut into 1-inch slices and arrange them in the form of a rosca on the greased baking sheet.
  • 4
    With a pastry brush, coat the top of each roll with egg wash. Garnish the rosca with the bell pepper and olives. Bake for 12-15 minutes or until lightly golden brown. Remove from the oven and sprinkle with parmesan cheese.
  • 5
    Serve and enjoy!

Expert Tips

  • Swap out the ham for slices of turkey.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Who said rosca for Three King’s Day has to be sweet? Turn your Three King’s Day celebration into a rosca party and offer your family this rosca stuffed with ham and cheese. With the help of refrigerated pizza dough, this savory rosca will be ready in under a half hour. Let the kids help you decorate it with colorful slices of bell pepper and sliced olive.

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