Ham-Somes
Submitted by clink
Ham-somes, savory ham pinwheels: a caraway biscuit dough rolled around a zesty ground-ham filling with horseradish and mustard, sliced into spirals and baked, then served with a warm cheddar cheese sauce.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsA retro savory treat, ham-somes are pinwheel biscuits: a caraway-scented biscuit dough rolled around a zesty ground-ham filling, sliced into spirals, and baked until golden. They are a clever, satisfying way to turn leftover ham into something special.
The filling has real personality, ground cooked ham bound with egg and sharpened with onion, parsley, horseradish, mustard, and a pinch of cayenne, so each bite has a little tangy heat against the rich biscuit.
You spread it over the rolled-out dough, roll it up like a jellyroll, and cut it into rounds that bake into pretty spiral pinwheels. The finishing touch is a warm cheddar cheese sauce spooned over the top, which makes them feel like a proper meal rather than a snack. Handle the biscuit dough gently for the most tender result.
Kitchen Tips
- Knead the biscuit dough only briefly, about 10 strokes; overworking makes the biscuits tough.
- Roll the filled dough up tightly so the pinwheels hold their spiral shape and don’t unravel.
- Use a sharp knife to cut clean slices without squashing the spiral.
- Make the cheese sauce just before serving and spoon it over hot, since it thickens as it cools.
Variations
- Leave out the caraway, or swap in poppy seeds, for a different flavor.
- Adjust the horseradish and cayenne up or down to set the heat.
- Cut the pinwheels smaller to serve as a party appetizer.
Ingredients
Directions
Preheat oven to 425℉ (220℃).
TO MAKE DOUGH Sift together flour, baking powder, sugar and salt in a mixing bowl.
Cut in shortening until particles are fine.
Stir in caraway seeds. Add egg/milk mixture to dry ingredients all at once; stir until dough clings together.
Knead 10 strokes on floured surface.
Roll out to a 12-by-10-inch rectangle.
Combine egg, ground ham, onion, chopped parsley, horseradish, mustard and cayenne; mix well.
Spread over dough. Roll up as for jellyroll, starting with 12-inch side; cut into 8 slices.
Place cut-side down on ungreased baking sheet.
Bake 20 to 25 minutes.
Serve hot with Cheese Sauce. Garnish with parsley sprigs.
TO MAKE SAUCE Melt butter in saucepan over low heat.
Blend in flour. Gradually add milk; cook, stirring constantly, until thick.
Add cheese, Worcestershire sauce and salt to taste; cook until cheese melts.
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