Ham and Broccoli Spirals

Remember those "rings" that used to be all the rage at Pampered Chef parties?  (Or maybe they still are; I confess, I have not been to a Pampered Chef party in ages.)  When I first read this recipe over at Mel's Kitchen Cafe, I was immediately reminded of those impressive-looking rings made of crescent rolls and stuffed with any variety of savory fillings.

This ham-and-broccoli spiral does not use crescent rolls -- although it certainly could.  I follow Mel's recipe for French Bread Rolls as the bread base,  but change up the creamy filling. The original recipe uses just cream cheese and butter to make the filling "stick," but in a nod to the recipe's Pampered Chef-ish qualities, I add in a homemade version of PC's All-Purpose Dill  Mix.  Lastly, I've changed up the baking directions so that these rolls can be frozen ahead of time and then popped back in the oven as needed.  They're a great solution for nights when the boys have to come up with dinner on their own.

HAM AND BROCCOLI SPIRALS
Printable version of this recipe

1 batch of your favorite roll dough -- I use the French Bread Rolls found here
12 oz cream cheese, softened
1/4 c. (4 T) butter, softened
1 t. Dill Seasoning Mix*
2 c. chopped ham (deli ham is fine)
1-1/2 c. finely chopped fresh broccoli (and I do mean *fine*)
2 c. shredded cheese (Colby, Cheddar, Swiss all work well -- suit yourself)
1 c. chopped green onions 

* To make a dill seasoning mix, combine 2 T dill weed, 1 t. dried onion powder, 1/2 t. garlic powder, 1/2 t. seasoned salt, and 1 t. dried parsley.  Combine well. Store whatever you do not use in a covered container.

DIRECTIONS

Prepare roll dough through the first rising.  Punch down dough and roll out into a large rectangle that is about a half-inch thick and somewhere around 12 " long and 6 " wide.  Actual size will depend on the amount of your dough.

Combine the cream cheese, butter, and dill seasoning; mix well.  Spread mixture over the dough rectangle.  Top with broccoli, ham, cheese, and onions.  Roll up the dough, starting with the lower long edge.  Roll as tightly as you can.  When the dough is all rolled up, pinch the remaining long end to the dough log to seal it.  Slice the log into 1-inch slices.  I usually get anywhere from 12 to 14 slices.

Lay each slice onto a parchment-covered baking sheet.  Cover with plastic wrap that has been sprayed with nonstick cooking spray and allow to rise until doubled in size.  Remove plastic wrap, and bake at 350 degrees for about 20 minutes, until light brown and the creamy filling is slightly bubbly.

** Note:  want to make these ahead and freeze?  I usually stop baking them at the 15-minute mark, take them out of the oven, and allow to cool.  I freeze them in a large container in layers that are separated by waxed paper.  To use them, I take them out of the freezer and place them on a lightly-greased baking sheet -- no thawing necessary.  Bake for 5-10 minutes until brown and bubbling.


Original source: expanded upon one found at  Mel's Kitchen Cafe