Ham & Cheese All Grow'd Up

This is so easy I really shouldn't even post it but the ooh's and the ahh's I got today at lunch urged me otherwise! The other day at Adams Fairacre Farmer's Market I had bought some rosemary ham, which was super flavorful and moist but yet had this crunchy crispy edge with rosemary on it.  It was *divine* to say the least.  I have made several sammies with it but still had some bits left over and didn't want to waste any of it so I came up with this on the fly. 

This is my version of ham and cheese all grown up.  The sauce is the kicker here!  A light, creamy cheese sauce was spread on first, then the ham and finally a thin layer of mozzerella and provolone.  The two cheese flavors really complimented the ham and made for a great light lunch.  A small salad or fruit on the side would be perfect to make this into a full meal. 

And really, if you added some scrambled eggs before braiding, it would be a great brunch item.  You don't even have to braid it fancy like I did...you could flip it into a calzone shape or roll it up and slice it even.  Any way you do it, ham and cheese is winner winner!

Ham & Cheese Braid

1 package of Pillsbury's pizza dough, thick version
1/4 pound of rosemary ham (or your favorite)
2 tbsp butter
1/8 cup heavy cream or milk
1 tsp country dijon mustard, optional
1/4 bar of Velveeta, chunked up for easier melting
Shredded Mozzerella/Provolone, for sprinkling
1 beaten egg

Preheat your oven to 425. 

Roll out your pizza dough onto parchment paper set on the counter.  It will be all jumbled and wrinkley, thats fine.  Roll it out or pat it out with your hands very thinly into a big square.  (I trim mine off into a square with my pizza cutter b/c I have cooking OCD, I swear but you don't have to be so precise.)  Leaving a big two - three inch strip in the middle for the goodies to go, slice into the edges of the dough on each side, every 1/2 inch or so so you make flaps to fold over and braid with.  Set aside.

In a small sauce pan, melt your butter over medium low heat. Add the cream and chunked up Velveeta, whisking till combined and smooth.  Use a spoon, test to see if it coats the back of the spoon and stays there.  That's what you want...thick and creamy.  If its too thin, whisk in some more Velveeta.  Stir in the mustard if using.  Remove from heat and let cool a minute or two.

Spread on the cheese sauce in the middle of your dough in a thick layer right down the strip.  Add your ham on top of the cheese sauce, as much or as little as you want.  Top with a sprinkling of the mozzerella/provolone cheese.  Now the fun part!  Braid the dough over top of the ham and cheeses, pulling the dough across and stretching if you have to.  It's ok...its really forgiving to work with! When you get to the end, if you have dough left over, just trim it or tuck under the braid.   

Move the parchment paper to a low edge cookie sheet and brush the top of the braid with the beaten egg.  Salt and pepper to taste and pop it in the oven for about 15-18 minutes.  Let it cool for about 3 minutes before slicing or the cheese sauce will ooze out EVERYWHERE and you don't want that. 

Makes 4 individual size servings.  (or two if you're uber hungry!)