Best 7 Super Stuffed Ham Rolls Recipes

STUFFED HAM ROLLS WITH CHEESE SAUCE

Steps:

• Prepare stuffing mix according to package directions. Spread 1/4 cup stuffing lengthwise down the center of each slice of ham. (Save remaining stuffing for another use.), Beginning with a long side, roll up. Place in a microwave-safe dish. Cover and microwave on high for 1-2 minutes or until heated through; serve with cheese sauce.

STUFFED HAM ROLLS

Steps:

• In a large bowl, combine the stuffing, boiling water and 2 teaspoons butter. Cover and let stand for 5 minutes. Fluff with a fork. Top each ham slice with a cheese slice. Place 1/4 cup stuffing off-center over cheese. Roll up and secure with a toothpick. , In a shallow bowl, combine egg and water. In another shallow bowl, add bread crumbs. Dip ham rolls in egg mixture, then roll in crumbs., In a large skillet, saute ham rolls in remaining butter for 4-5 minutes or until golden brown, turning once. Discard toothpicks.

HAM ROLLS

Steps:

• Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve.

SUPER STUFFED MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
• Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
• Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
• Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

HAM STUFFED ROLLS

Steps:

• In food processor, chop onion, then add margarine, mustard, poppy seeds and Worcestershire sauce.
• Process to spreadable consistency.
• Slice rolls in half, and spread the onion mixture on each half of the rolls.
• Place ham and cheese (adjust amount of each to your preference) on one half of each roll.
• Close halves of rolls.
• When ready to serve, preheat oven to 350 degrees F and heat rolls for 15-20 minutes on baking sheet.
• Serve hot.

SUPER STUFFED HAM ROLLS

Steps:

• In a bowl, combine stuffing croutons, boiling water and 2 tsp butter; cover, let stand 5 mins.
• Top each ham slice with a cheese slice.
• Place 1/4 cup of stuffing off-center over cheese.
• Roll up, and secure with a toothpick.
• Combine egg and water.
• Roll ham rolls in the egg mixture, then in bread crumbs.
• In a large skillet, saute ham rolls in remaining butter for 4-5 mins, or until golden brown, turning once.
• Discard the toothpicks.

BEEF ROLLS WITH HAM AND VEGETABLES STUFFING

Steps:

• Combine 1 cup onion, bacon and carrot in heavy medium skillet. Cook over medium heat until vegetables begin to brown, stirring occasionally, about 12 minutes. Mix in ham, then breadcrumbs. Cool filling completely.
• Using meat mallet or rolling pin, pound each beef slice between sheets of waxed paper to 6x4-inch rectangle. Spread 1 1/2 teaspoons mustard over each beef slice. Spoon 3 tablespoons ham mixture onto center of each slice. Gently press filling out to cover meat and adhere, leaving 1/2-inch border on all sides. Place 1 pickle wedge parallel to 1 long side on each beef slice. Fold in short sides. Roll meat over pickle jelly roll style, enclosing filling completely. Secure with toothpicks. (Can be made 4 hours ahead. Cover and chill).
• Melt butter in heavy large skillet over medium-high heat. Add 1 cup onion; sauté until golden, about 8 minutes. Mix in paprika. Add beef rolls; turn to coat with butter. Add broth; bring to boil. Reduce heat to medium, cover and simmer until beef is tender, turning rolls occasionally, about 40 minutes.
• Using tongs, transfer beef to platter. Tent with foil. Increase heat to medium-high; boil until liquid is reduced to sauce consistency, about 15 minutes.
• Remove toothpicks from beef. Top meat with sauce and serve.