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Ham and Cheese Biscuit Roll Ups

Readers' Recipes (featured column)
submitted by Sydney Ramirez 

I was searching through the refrigerator trying to come up with something this weekend ,without going to the store, and the pickings were slim. I put this together and my kids were going on and on about how good it was, and the many different ways we could make it.

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2 cans of biscuits
Sandwich ham (1 slice per two biscuits, wafer sliced ham)
Shredded cheese (1/2 bag would be generous)


Open the biscuits. Take two at a time and roll them out fairly thin on a cookie sheet. (No need for extra flour.) Place a slice of ham in the center and add some shredded cheese. Roll up the biscuit and dip the top in shredded cheese. Place the roll (cheese side up) and bake until browned slightly, about 10 to 12 minutes. I used an insulated cookie sheet, so I didn't have to worry about the bottoms burning. Serve alone or with a side of deli or regular mustard.

2 cans of biscuits make 10 roll ups (10 biscuits per can). Adjust according to the size of your family. A smaller version of this could also be used for appetizers using only one biscuit per roll up.

You can also use this idea with other fillings, such as:

- Chicken and broccoli with Swiss cheese
- Hot dogs or polish sausages and sliced cheese (pigs in a blanket)
- Ground beef and spaghetti sauce with mozzarella cheese sprinkled with parmesan cheese & garlic powder (rolled calzones)
- Corned beef, roast beef or ground beef, sauerkraut and Swiss cheese
- Roast beef, smoked cheese and deli mustard
- Scrambled eggs and cheese

The possibilities are endless. Also, consider filling them with butter and rolling them in cinnamon sugar for a simple treat in the morning with coffee or a snack for the kids.

I have six children that range in age from 1 1/2 to 18 years old. The baby loved this as much as my picky 10 year old. I'm sure this isn't the first time someone has discovered this, but I guess I never realized how versatile biscuits could be!

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Copyright © 2003 by Sydney Ramirez. All rights reserved.

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