Recipe: Asparagus, Ham, and Cheese Stuffed Buns
medium stalks of asparagus, ends trimmed, cut into 1-inch pieces
- 1 teaspoon
- 4 to 6 slices
deli ham, chopped
- 4 ounces
Gouda cheese, grated (about 1 cup)
(8-count) tube of store-bought biscuits or 1 pound pizza dough, divided into eighths
Salt and fresh-ground pepper
Preheat the oven to 400°F. Spread asparagus in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss until coated. Roast asparagus for about 10 minutes or until just tender. Remove from the oven and cool slightly.
Lower oven temp to 350°F.
Stretch a piece of biscuit dough to about twice its size. Place on an ungreased baking sheet and top one half of the dough round with about 2 tablespoons cheese, ham, and chopped asparagus. Fold the biscuit dough over the filling, firmly seal the seam, and reshape into a round. Repeat with the remaining ingredients.
Bake the buns for 13 to 15 minutes or until the tops are deep golden-brown. Remove from the oven and serve immediately with grainy mustard.
Freeze the buns: To freeze the buns, cook as directed and cool completely. Individually wrap buns in plastic and freezer foil and label with the date. Transfer to a freezer-safe resealable bag. To reheat, remove the buns from the foil and plastic wrap. Place on a baking sheet and bake at 350°F 12 to 15 minutes or until heated through.