Recipe: Asparagus, Ham, and Cheese Stuffed Buns
The only thing better than breaking open a flaky dinner roll that’s still warm from the oven is a roll that’s warm and filled with roasted asparagus, ham, and melty Gouda cheese.
Premade and Proud!
To keep these buns simple, I used store-bought biscuit dough — like the kind you’d buy in a tube that pops and scares you half to death every time. Not a fan of the canned biscuits? Substitute purchased or homemade pizza dough. Or if you’re feeling up for a project, you can go for homemade biscuit dough.
I like going the premade route in this instance so I can spend time making a filling with lots of flavor. In this case, lots of flavor means roasting the asparagus. Just salt and pepper to season will do, but adding an herb and spice of choice will take this bun to the next level. As for the cheese, we’re going with a nutty Gouda, but there’s room to mix things up here as well, w one condition: it must melt. If it melts, it’s fair game.
Double Up and Freeze a Batch
I highly recommended freezing a batch of these after they’ve cooled so you can pop them into the oven for a fast, warm breakfast or as side for dinner that will delight your fellow tablemates; they’ll never see that asparagus coming.
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.