Sticky Raspberry Chipotle Ham Rolls

Sticky Raspberry Chipotle Ham Rolls

3/4 cup butter
1/2 cup minced sweet yellow onion
1 6-ounce package Kirkland Signature spiral-ham glaze mix
1/2 cup raspberryjam
1 teaspoon plus 1 tablespoon prepared yellow mustard, divided
1/2 -1 teaspoon chipotle chile powder
1 8-ounce container honey-nut cream cheese
24 small Hawaiian dinner mils
24 2-by-2-inch slices Kirkland Signature spiral-sliced ham

24 slices Havarti or Muenster dreese

Melt butter in a saucepan over medium-high heat
Add onion and cook until tender. Add glaze mix, jam, 1 teaspoon mustard and chipotle powder.
Bring to a boil; remove from the heat and let cool. In a small bowl, combine cream cheese and 1 tablespoon mustard; mix until smooth. Set aside.
Slice dinner rolls in half. Spread cream cheese mixture on each bottom half. Top with 1 slice of ham and 1 slice of cheese (folded into quarters).
Add top half of bun.

Place the sandwiches in 2 buttered 13-by-9-by-2-inch pans. Pour the raspberry sauce mixture evenly over the ham rolls. (over tightly with aluminum foil; refrigerate overnight.

Preheat oven to 350°F. Bake the ham rolls, covered, for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until heated through.

Serve warm. Makes 24 appetizer servings.
Sticky Raspberry Chipotle Ham Rolls Reviewed by Unknown on 2/28/2020 Rating: 5
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