Ham and Asparagus Rolls

When I first tried these rolls, I was hesitant not only because of the concept, but the presentation as well. I put my own spin on the recipe, and it has become one of my all time favorites. I love to watch people pause when they see the rolls and then their eyes light up as they take their first bite! Experiment and see: its a riot.

Ingredients:

• 1/2 bar of softened Neufchatel or Cream Cheese
• 1/4 C mayonnaise
• 1 T horseradish (do not confuse with horseradish sauce)
• 10 asparagus spears steamed and shocked (exactly 4 minutes in a double boiler, immediately placed in ice water.  Be sure to find the "snapping point" by bending the asparagus with your pointer fingers and thumbs.  It will snap at the spot where the woody part ends and the edible part begins)
• 10 slices of medium sliced deli ham (Virginia Baked Ham is perfect for this)

1. In a small bowl, combine Neufchatel cheese,mayonnaise, and horseradish.
2. Spread a thin layer of the horseradish sauce in the center of one piece of ham.
3. Top with 2-3 asparagus spears, salt and pepper and roll.
4. Serve atop a bed of field greens for presentation.

TIP: you can adjust the 'heat' on this dish by adding to or subtracting from the horseradish. After many attempts, I found 1 T is the perfect amount, lending to the mild side of a medium heat index.

$70/Week Challenge - Day Three: Homemade Spinach Ham Pizza

Ingredients:

• 3 C bread flour
• 1 C  warm water
• 3 T extra virgin olive oil
• 1 1/4 oz package of active dry yeast
• 1 t sugar
• 1 t salt
• 1 C tomato sauce click here for recipe
• 2 C mozzarella cheese
• 2 T Parmesan Cheese
• 1/4 C fresh baby spinach
• 2 slices of Parmesan Pesto Ham, cubed

1. In a large mixing bowl, combine flour, water, olive oil, yeast, sugar and salt.  
2. Using your very clean hands, stir the ingredients until they form a solid ball (this will take a few minutes, and you will have to scrape down your hands several times).  You can use a dough hook on a food processor, but I don't think it comes out the same.
3. Place the dough on a clean smooth surface.  Gently kneed the dough for 8-10 minutes making sure to rotate the dough with each punch (the dough should be smooth and shiny, and have elasticity).  
4. Return the dough to mixing bowl and cover with a warm, damp dish towel.  
5. Allow the dough to rise for at least 1 hour.
6. Preheat the oven to 425 degrees.
7. "Punch" the dough down and remove from bowl.  Kneed the dough for an additional minute, on a well floured surface (also dust your hands with flour as well).  
8. This is the part, if you are fancy, where you toss and spin the dough.  If you can do this, form it into an 18" circle.  If  you are not fancy (I am not), take a floured rolling pin and roll it to form. 
9. Top with sauce, spinach, Parmesan cheese, mozzarella cheese, and ham pieces. 
10. Drizzle top with olive oil and sprinkle with dried basil. 
11. Place on a pizza stone, or pizza pan and bake for 20-25 minutes until crust is brown and cheese is bubbling. 

$70/Week Challenge - Day Two: Parmesan Pesto Ham and Roast Beef Gouda Grinder (Sub, Hero, Sandwich)

Ingredients:  

• 1/4 lb Parmesan Pesto Ham (check your local deli)
• 1/4 lb Roast Beef
• 1/4 lb Gouda Cheese
• 1 large seeded Italian or French Loaf of Bread
• 4 T mayonnaise 
• 1 T horseradish sauce (or to taste--I kept this mild for the kids)
• 1  roasted red pepper (jarred)
• 1/2 C mixed field greens

1. Slice bread lengthwise.
2. Mix horseradish and mayo and spread mixture on both sides of bread.
3. Add all ingredients and top with salt and pepper.
4. Serve with kettle potato chips, pickles, and pepperoncini.
5. Enjoy! 

Total Cost:  $8.75, 6 servings

Pizza Rustica

Ingredients:

• one ready made Pie Crust (with top and bottom crust)
• 3 lb ricotta cheese
• 5 eggs
• 1/2 C each of 3 cheeses, cut into 1" cubes--any combination of mozzarella, American, Swiss, or Muenster
• 1/2 C each of 3 meats, cut into 1" cubes (deli ends work best and you can usually get them for a discounted price...ask your deli clerk)--ham, salami, pepperoni
• 1 T fresh cut parsley
• Salt and pepper to taste

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine eggs, cheeses, meats, salt and pepper and parsley.
3. Unroll pie crust and arrange the two layers of pie crust into two different pie pans.
4. Crimp the sides of the pie crust to form the top using your hands or the tip of a fork.
5. Ladle the filling into the pie crust until it is just under the top of the pie crust.
6. Place on center rack and bake for about 50 minutes or until brown and set.

TIP:  you can bake these in advance and then reheat them at 350 for 20 minutes or until warmed through.
TIP: you will have extra filling which you can prepare in a small glass baking dish for those who do not care for crust.