HOT HAM AND CHEESE ROLL UPS RECIPES

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CREAM CHEESE ROLL-UPS RECIPE | TRISHA YEARWOOD - FOOD NETWO…



Cream Cheese Roll-Ups Recipe | Trisha Yearwood - Food Netwo… image

Provided by Trisha Yearwood

Categories     appetizer

Total Time 1 hours 20 minutes

Cook Time 15 minutes

Yield 32 pieces

Number Of Ingredients 6

Two 8-ounce packages cream cheese, softened
4 ounces jarred salsa (hot)
4 green onions, finely sliced 
4 large flour tortillas 
10 slices bacon, cut into small pieces and cooked till crisp 
16 thin slices deli ham 

Steps:

  • In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap.

BEST HAM & CHEESE EGG CUPS - HOW TO MAKE HAM ... - DELISH



Best Ham & Cheese Egg Cups - How to Make Ham ... - Delish image

For a quick and healthy breakfast, check out this easy recipe for ham and cheese egg cups—they only take 20 minutes!

Provided by Lindsay Funston

Categories     breakfast

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 7

Cooking spray, for pan
12 slices ham
1 c. shredded cheddar
12 large eggs
Kosher salt
Freshly ground black pepper
Chopped fresh parsley, for garnish

Steps:

  • Preheat oven to 400º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg into each ham cup and season with salt and pepper.
  • Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
  • Garnish with parsley and serve.

Nutrition Facts : Calories 150 calories

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