Ranch Ham & Broccoli Pinwheels

Ranch Ham & Broccoli Pinwheels

1 recipe for rolls or homemade bread (I used my recipe for quick rising pizza dough because I didn't have time to let the dough rise)
Filling Layer:
12 oz. cream cheese

1/4 c. mayonnaise
1/4 c. butter
1 ranch dressing packet
1 t. parsley (dried or fresh)
1/2 t. garlic powder
1/2 t. black pepper
Dash of cayenne

Inside:
2-3 c. Ham, chopped (I used deli sliced ham)
2 c. Broccoli (fresh or frozen--just chop up pretty fine. I had a frozen broccoli/cauliflower mix and used that)
1/2 Red Bell Pepper, finely chopped  

1/4 c. green onions, sliced (I used 1/2 of a yellow onion. I also added chopped celery- you can add pretty much whatever you like)
2-3 c. shredded colby or cheddar cheese (you could also use parmesan cheese--the more cheese the better in my book!!)

Make the dough as you would normally. Once the dough has risen for the first time, punch it back down and divide into your two large mounds (each mound will make about 12-15 pinwheels). Roll the dough into a large, thin rectangle (get it as thin as you can--about 1/8 inch thick).

Mix the filling ingredients together and spread half of the mixture over the rectangle dough evenly. Sprinkle the ham, vegetables and cheese over the filling on the dough. Roll the dough like you would a cinnamon roll, tucking each roll in as tightly as you can. Once you have a long log of the pinwheel, begin cutting pieces into 1 inch thick slices. Place the slices face up on a greased cookie sheet. Place cookie sheets of pinwheels into the oven at 170 degrees. When slices have doubled in size, turn the oven to 350 degrees (without opening the oven door) and bake for 20-30 minutes, or until lightly golden on top.



Quick Rising Pizza Dough

Ingredients:

4 cups	All purpose white flour
2 pkgs	Rapid-rise yeast
2 tsp.	Salt
1 tsp.	Sugar
2 tsp.	Olive oil
1 ½ cup	water

Directions:

1. In mixer combine flour, yeast, salt and sugar.

2. Heat 1 ½ cups water and oil to 125-130 degrees.

3. With motor running, gradually add hot liquid.

4. Process, adding up to 2 TB. cold water till dough forms a ball, then process 1 minute to knead.

5. Turn out onto lightly floured surface, cover with plastic wrap and let rest 10 minutes.