Hot Ham and Cheese Pinwheels

www.jamiecooksitup.blogspot.com
Time: 45 minutes start to finish
Yield: 24 pinwheels
Recipe from Jamie Cooks It Up!

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
4-4 1/2 C flour
1 pound deli ham, sliced thin
2 C cheddar cheese, shredded

1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right...170 degrees is all you need.)
2.  Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don't skip this step, ok? If you don't let the dough rest it won't roll out nicely and then you might start to cry and then your kids would think you have lost you mind. Thanks for your cooperation.
6. After the dough has rested roll the old girl out into a large rectangle.
7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
8. Roll the dough up starting at the longer end.
9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
11. Repeat steps 6-10 with the other half of the dough.
12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don't want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
13. Turn the oven up to 350 degrees (don't take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom. 
14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes...then gobble them up.
Enjoy!

Buffalo Chicken Sliders with Ranch Slaw

Buffalo Chicken Sliders with Ranch Slaw

Found on Real Mom Kitchen

 

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup water
• 6 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce… no other sauce will taste as good)
• 1 1/2 cup brown sugar (use less if you want it more on the hot side)  **I only used 1 cup and it was SWEET!
• 1/4 cup water
• 5 1/2 cups coleslaw mix
• 2 stalks of celery, cut into thin slices
• 1/3 cup ranch dressing
• 3 Tbsp mayonnaise
• 2 tsp sugar
• 1/4 tsp lemon juice
• 16 slider size buns or rolls
• butter

Instructions

1. Place chicken in a slow cooker with the 1/2 cup water and cook for 6-8 hours until fully cooked.
2. Remove chicken from the slow cooker and shred.
3. Remove liquid from slow cook and return chicken back to the slow cooker.
4. In a sauce pan, combine hot sauce, brown sugar, and water. Bring to a boil and boil for 2 minutes until sugar is completely dissolved.
5. Add the sauce to the chicken in the slow cooker and stir to combine.
6. Place coleslaw mix and celery together in a large bowl.
7. In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
8. Split open rolls and butter each half and place on a baking sheet.
9. Preheat oven to broil. Broil rolls until toasted.
10. Serve each roll topped with some of the chicken mixture and some of the slaw.

**This was delicious!  I did regular coleslaw dressing (not the ranch)  I ate it on iceberg lettuce and it was so yummy. ALL MY KIDS ate it on a bun.  

Grilled Veggie Sandwich

1 small zucchini, quartered lengthwise
1 small crookneck squash, quartered lengthwise
1 portobello mushroom, cut into 6 pieces
1 7oz. jar roasted red peppers, rinsed and drained
1 TBSP reduced-fat mayo
1/2 TBSP oregano leaves
1/2 TBSP thyme leaves
1 garlic clove, peeled
1 8-in prebaked pizza crust or focaccia shell, halved horizontally
4 slices probolone cheese.

Preheat the broiler. Arrange the zucchini, squash, and mushroom in a single layer on a baking sheet and spray with nonstick spray. Broil until well browned; about 9 minutes. Remove and set the vegetables aside. Reduce the over temt to 450 degrees.

Puree the roasted peppers, mayo, oregano, thyme, and garlic in a food processor. Place one half of the crust on the baking sheet. Spread the roasted pepper puree over it and layer with the veggies, then the cheese. Top with the other half. Bake until the cheese melts and the sandwich is heated through, about 5 minutes. Cut into 6 wedges and serve.

4 points per wedge.