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Ham & Cheese Stuffed Biscuits




Source of Recipe


unknown


List of Ingredients





4 ounces refrigerated biscuits (10 biscuits per can)
4 ounces cooked ham diced
5 ounces Monterey Jack cheese cut into 20 small cubes
2 tablespoons butter melted
2 tablespoons sesame seeds toasted
Honey mustard dressing for dipping


Recipe



Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Open up the biscuits. Working one at a time, flatten each biscuit with your hands into dough rounds about 3 inches in diameter.

Place 1 tablespoon diced ham in the middle of the flattened biscuit, then top with a cube of cheese. Repeat with remaining ingredients.

Bring the edges of the biscuit dough up and over the cheese and ham forming a ball. Pinch the seams to seal. Place seam side down on the prepared baking sheet. Leave about 1-inch space between each biscuit on the pan.
Brush the tops of the biscuit balls with butter and sprinkle with sesame seeds.

Place in the oven and bake for 15 minutes until golden brown and slightly crisp on the outside.

Serve warm with honey mustard. Or you can cool completely and store in an airtight container in the refrigerator. (reheating directions below)


Notes

A bit of the cheese may leak out depending on how tight you sealed the seam. This is totally normal and the crispy cheese is delicious.

These are great topped with Everything bagel seasoning or poppy seeds.

These store well in the refrigerator for several days and are good hot or cold. They can be popped in the microwave to reheat, or place on a baking sheet, cover with foil, and reheat in the oven at 350 degrees F for 10 minutes or so.

Toast sesame seeds by adding them to a skillet and placing them over medium heat. Stir occasionally until lightly brown with a nutty aroma. Remove from heat and cool.