I found this super quick and easy meal on the Betty Crocker website! I cooked a half of a ham the night before and had plenty of ham left over. Ok I'll admit I'm horrible I haven't used the ham before. I know I was a waster, now with times touch I try to stress all meals. I actually had enough ham left over for another recipe, check out next Monday for that one! So check it out, super easy and the kids loved it. Actually daycare lady and her hubby loved them so much I don't think they shared with the kids ... LOL. I'm think this could be good with pizza insides, I'll have to try that soon and show you how it goes! Well anyways enjoy, they are almost like hot pockets.
What you need to start!
Start with the Bisquick(this case I used the Wal-Mart version)
Add in the water (I was pre occupied and accidentally did 2 cups ... so let's just say I had plenty to take to daycare when I had to add more Bisquick to compensate ... LOL)
Roll into a square
Add the Mustard
Add the ham, I cubed up the left overs.
Add the Cheese
Fold over and score with a fork
Brush with Egg
Check out the melted Cheese
Yummy Finished Product
Roll into a squareMy best attempt
Add the Mustard
Add the ham, I cubed up the left overs.
Add the Cheese
Fold over and score with a fork
Brush with Egg
Check out the melted Cheese
Yummy Finished Product
Ham and Cheese Foldover Sandwiches
2 cups Original Bisquick® mix
1/2 cup boiling water
2 teaspoons Dijon mustard
8 oz deli shaved cooked ham
1 cup shredded Swiss cheese (4 oz)
1 egg
1 tablespoon water
1/2 cup boiling water
2 teaspoons Dijon mustard
8 oz deli shaved cooked ham
1 cup shredded Swiss cheese (4 oz)
1 egg
1 tablespoon water
1. Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix and boiling water with spoon until dough forms. Divide dough into fourths. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Press each piece into 6-inch square, 1/4 inch thick.
2. Spread 1/2 teaspoon of the mustard on each dough square to within 1/2 inch of edges. Top with ham and cheese to within 1/2 inch of edges. Fold each square diagonally in half. Press edges with fork to seal. Place on cookie sheet.
3. In small bowl, beat egg and water. Brush over sandwiches. Bake 20 to 25 minutes or until crust is golden brown.
2. Spread 1/2 teaspoon of the mustard on each dough square to within 1/2 inch of edges. Top with ham and cheese to within 1/2 inch of edges. Fold each square diagonally in half. Press edges with fork to seal. Place on cookie sheet.
3. In small bowl, beat egg and water. Brush over sandwiches. Bake 20 to 25 minutes or until crust is golden brown.
To Freeze and Bake: Place unbaked sandwiches without egg wash on ungreased cookie sheet. Freeze uncovered 2 to 3 hours or until solid. Arrange in single layer in container to prevent breaking; seal well. Freeze up to 2 months. To bake, place on greased cookie sheet and brush with egg-water mixture. Bake at 350°F 25 to 30 minutes or until crust is golden brown.
High Altitude (3500-6500 ft): No change.
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