CHEESE AND HAM RECIPES

Steps:

• Heat the oil in a large flameproof casserole dish and cook the onion for 5 mins over a medium heat to soften. Stir in the garlic and the risotto rice, and cook for another 30 secs-1 min. Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done.
• Add the peas, ham, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted. Season and serve topped with a handful of the pea shoots and a little extra cheese, if you like.

Steps:

• Preheat oven to 350°. Grease an 8-x-8" baking pan with cooking spray.
• On a lightly floured surface, unroll dough. Separate the sheet into rectangles and pinch together the perforations to seal. Spread mustard onto each rectangle and top with sliced ham and cheese. Starting with one short side, roll up each rectangle into a small log. Pinch edges to seal. Cut each roll into 5 to 6 slices. Place cut side up in baking pan.
• In a small bowl, whisk together butter, garlic powder, and parsley. Brush over pinwheels, then sprinkle poppy seeds on top. 
• Bake until the rolls are golden, 12 to 15 minutes.