Ham & Cheese Loaf

by sunshine on March 31, 2009

Earlier last week I mentioned that my husband was going camping with the boys over the weekend.  Well, thanks to some nasty weather, they camped out at our house!  Saturday I took it easy and didn’t do much of anything…and it was great!

I made this for the guys for lunch and it was quite tasty.  I will definitely be making it again.  I just hope mine turns out looking better next time!  I was going to take a picture to share, but I decided to spare you all of that…otherwise you probably wouldn’t want the recipe!  I still haven’t gotten used to our oven yet and it bakes a little warmer than it should and not very evenly.  One side looked good, but the other side was, well, a little on the “toasty” side : )  After taking the toasty parts off, it tasted great!

Ham & Cheese Loaf

Picture & original recipe courtesy: Kraftfoods.com

hamncheddarloaf

Printable Version: Ham & Cheese Loaf

Ingredients:

  • 1 lb. refrigerator dough (I used the Pillsbury french loaf)
  • 1 pkg.  (9 oz.) Deli Fresh Shaved Smoked Ham (you can use any kind of meat you like)
  • 1 cup Shredded Cheddar Cheese
  • Tiny bit of mayo for spreading on bread
  • 1 egg, beaten
  • 1 Tbsp.  Grated Parmesan Cheese
Directions:
Preheat oven to 350°F. Flatten dough on lightly floured surface with hands. Roll into 12×8-inch rectangle with rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.) Spread a little bit of mayo on bread dough.  Top with ham to within 1/2 inch of edges. Top with shredded cheese.
Moisten edges of dough with water. Starting at one of the long sides, fold one-third of dough over filling; repeat with other long side. Pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut three diagonal slits in top of dough with kitchen shears. Brush with egg; sprinkle with Parmesan cheese.
Bake 35 to 40 min. or until golden brown. Cool 10 min. before slicing.
I would check at about 25-30 minutes, as the egg wash will make your bread get golden brown rather quickly (trust me : )

{ 6 comments… read them below or add one }

Kristin April 1, 2009 at 9:58 pm

It sounds delicious!

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Joanne April 2, 2009 at 8:05 pm

I love making those loaves. I call them "breads" and typically will use pizza dough. But the pillsbury dough is a great idea. Everyone's favorite filling seems to be italian sausage and cheese. Personally, I like spinach and cheese. Yum! You made me hungry.

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Denise April 2, 2009 at 8:08 pm

Looks really yummy. This would be a good thing to pack for a picnic.

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Sherri November 12, 2009 at 11:47 pm

If you want to make this recipe a little easier use Pillsbury Pizza Crust. That way you don't have to roll the dough out. I found it in a Kraft magazine like 3 yrs. ago. I also make one w. moz. cheese, pepperoni and a lil pizza sauce and one w. chicken(make your own or use the already cooked chicken for salads), cheddar and broccoli. I enjoy your recipes, especially the mini meatloaves. Thanks.

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shannon January 19, 2011 at 6:01 pm

This was good! Pretty easy to make. I used sliced swiss instead of the shredded chedder and it work out just fine! It would make a great lunch on weekends!

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Christy December 22, 2011 at 8:47 pm

Make it for Breakfast. I browned sausage and drained. Then spread on the bread add your choice of cheese. Leftovers can be refrigerated and microwaved a slice at a time the next day.

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