Ham and Cheese Stromboli

Traditionally made with deli ham or prosciutto, it is an absolute perfect way to use up leftover smoked ham from your Easter dinner!  Delicious warm or cool, it is perfect for lunches for the week! We like how the basil really brightens it all up.  

Serves 6-8

1 recipe pizza dough (enough to make 1 extra large pizza)
2-3 tbsp whole grain mustard (we like Kozlik`s Triple Crunch Mustard)
1/2 lb. (approx. 2 heaping cups) leftover ham, shredded
2 cups of grated cheese (what works well is an old white cheddar, Gunn's Hill Handeck, or Gruyere) 
1 small bunch of basil, finely shredded 
½ cup chopped roasted red peppers, well drained and patted dry

1. Roll or stretch out pizza dough on a lightly floured surface so that it is a large rectangle, approximately 16 by 18 inches
2. Using the back of a spoon, spread mustard all over the dough
3. Next, sprinkle shredded ham evenly over mustard, covering the surface of the dough, but leaving about a 1 inch border
4. Sprinkle on cheese, basil and roasted red peppers
5. Starting at the widest side, roll up carefully forming a pinwheel
6. Transfer the Stromboli (you may need a third hand here!) to a parchment paper lined baking sheet*
7. Using a sharp knife, make small slits at the top of the Stromboli, about 2 inches apart
8. Bake in 425°F oven for 20-25 minutes, or until top is nicely golden brown.  Don’t worry if some of the filling has leaked out (often this is the best part!)
9. Allow to cool for 5 minutes before slicing into 1-2 inch slices, using a bread knife

Sticky Buns

Dough: 

360g (3 cups) flour 
1 ½ tsp. active dry yeast 
¼ cup butter 
½ cup buttermilk
1 tsp. kosher salt 
2 eggs

Filling: 

½ cup butter 
140g. (3/4 cup) brown sugar 
1 tsp. ground cinnamon 
¼ tsp. ground cloves 
1/8 tsp. ground cardamom 
½ tsp. kosher salt 
35g (1/4 cup) flour

Drizzle: 

¾ cup icing sugar 
1 tbsp. whole milk 

 Stand Mixer Method:

1. Heat buttermilk and sugar to just above body temperature and whisk in yeast. Set aside and allow yeast to bloom (or foam).
2. In a stand mixer fitted with dough hook attachment, add flour and salt. Mix to combine. Add buttermilk mixture, along with eggs until dough begins to form. Add butter in small amounts until fully incorporated. Continue to mix dough for 6-7 minutes. The dough will be smooth, shiny and slightly sticky. Place in a greased bowl and cover with a damp towel. Allow to rise in a warm spot for a couple of hours (or doubles in size).
3. While the dough is rising cream together the butter, sugar and spices, using the paddle attachment. When the butter mixture is light and fluffy, add flour and mix until just combined.
4. Flour the work surface with a generous amount of flour, roll out the dough into a long rectangle (30x 10 inch). Spread with butter filling over the  entire rectangle. Roll the dough in a long log, starting with the 30 inch side. 
5. Cut the log into 1 ½ inch rounds, place in a butter baking dish. Cover the pan with plastic wrap and allow it to double in size. Alternatively, place buns directly in the fridge overnight, after they are wrapped and before you allow them to double in size. Remove them from the fridge in the morning and allow them to double in size before baking.
6. To bake: preheat the oven to 350F, place buns on the middle rack and bake 20-25 minutes until golden brown, and no longer sticky in the centre.
7. Milk icing: mix together 1 tbsp milk with enough icing sugar to form a thick paste.
8. Once the buns have cooled for 15-20 minutes spread on milk icing. 

Enjoy….good luck eating only 1!!

By hand Method...the dark path to a ray of light!!

1. Heat buttermilk and sugar to just above body temperature and whisk in yeast. Set aside and allow yeast to bloom (or foam).
2. In a bowl using a wooden spoon stir together flour and salt. Add buttermilk mixture, along with eggs until dough begins to form. Knead for 5-6 minutes until smooth. Add butter in small amounts until fully incorporated. The dough will become lumpy and clumpy and you will feel like you are on a dark path... Continue to mix dough for 6-7 minutes. The dough will be smooth, shiny and slightly sticky. You may need to dust with a small amount of flour to get here.  Place in a greased bowl and cover with a damp towel or plastic wrap. Allow to rise in a warm spot for a couple of hours (or doubles in size).
3. While the dough is rising cream together the butter, sugar and spices, using a wooden spoon. When the butter mixture is light and fluffy, add flour and mix until just combined.
4. Flour the work surface with a generous amount of flour, roll out the dough into a long rectangle (30x 10 inch). Spread with butter filling over the  entire rectangle. Roll the dough in a long log, starting with the 30 inch side. 
5. Cut the log into 1 ½ inch rounds, place in a butter baking dish. Cover the pan with plastic wrap and allow it to double in size. Alternatively, place buns directly in the fridge overnight, after they are wrapped and before you allow them to double in size. Remove them from the fridge in the morning and allow them to double in size before baking.
6. To bake: preheat the oven to 350F, place buns on the middle rack and bake 20-25 minutes until golden brown, and no longer sticky in the centre.
7. Milk icing: mix together 1 tbsp milk with enough icing sugar to form a thick paste.
8. Once the buns have cooled for 15-20 minutes spread on milk icing. 

Enjoy….good luck eating only 1!!