Ingredients
The following ingredients have 20 Servings
- 1 (1.4oz) packet active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 1 cup warm water
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 3 cups all purpose flour
- 10 slices of ham, cut lengthwise
- 10 slices Havarti cheese or 2 (8oz) chunks of Havarti, cut lengthwise or shredded
- Dried oregano to taste
- 1 egg + 1 tablespoon water
Instruction
- In your stand mixer bowl, mix the yeast with the sugar and the warm water. Stir and cover the bowl with a kitchen towel, letting the yeast proof for 10 minutes.
- Add the oil and the salt and stir to combine.
- Bring the bowl to the stand mixer, fitted with the dough hook. With the mixer running on low, add the flour slowly, letting the mixer work until you have a cohesive dough.
- Turn the speed up (medium high) and let the mixer knead the dough for 6 to 8 minutes, until the dough is elastic and smooth.
- Brush the dough with oil, cover with the kitchen towel and bring to a warm place to rest. (I usually put it in my microwave!) The dough should rest for at least one hour or until it has doubled in size.
- Preheat oven to 350 degrees and prepare two large baking sheets, spraying with cooking spray.
- Divide the dough into 2 equal parts.
- Using a rolling pin, roll each part into a rectangle (about 12 inches) and cut 10 equal triangles from each dough half, 20 total. You can use the scrapes and roll to cut more triangles if necessary!
- Layer one slice of ham and one slice of cheese per triangle and finish by sprinkling oregano to taste.
- Roll each triangle from the widest part to the narrowest and place on the previously prepared baking sheets.
- In a small bowl, whisk the egg with the water, making an egg wash.
- Brush all the rolls with the egg wash, sprinkle them with some more oregano (optional), and bring to the preheated oven for 20 minutes, turning the baking sheet halfway through, or until they are golden brown.
- Let cool for a few minutes before serving.
