Monthly Archives: December 2016

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Gluten Free Hot Ham and Cheese Rolls

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First I’d like to say these were way better than I thought they’d be and I thought they would be pretty good.  Also, I was totally surprised at how good they were re-heated…..sometimes/often that is just not true with GF food, especially bread type items.  But these were just as good if not better re-heated.  I saw this on Pinterest, of course, and knew I had to make it GF.  The other thing I love about it is you can switch up the meat and cheese to so many different options.  I didn’t actually make it with ham, I used turkey.  But, I didn’t think hot turkey and cheese sounds as good as hot ham….  So on to the recipe…

 

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1 recipe of your favorite pizza dough – this is mine or in a pinch this one.

3/4 pound deli meat, sliced thin but not shaved (I used turkey)
12 slices of cheese (I used cheddar)

Glaze:

1/2 cup butter
2 Tablespoons brown sugar
1 Tablespoon Worcestershire (USA Lea & Perrins is GF, other may be too)
1 Tablespoon Dijon mustard
1 Tablespoon poppy seeds

Heat oven to 375° F
Grease a 9X13 baking dish

Make glaze and set aside.

Roll crust to approximately 13X18 inch rectangle on an oiled sheet of parchment. Oiling is important so your dough doesn’t stick as you roll this up

Top with meat and then the cheese, filling the rectangle, you can overlap if needed.  I should’ve taken a picture of this.  Here’s an image from internet.  I didn’t put mine that close to the edge I left a little room

Photo credit: jumblejoy.com

 

Starting on the longer side, begin rolling up tightly.  I used the parchment to do this.  I rolled and then used the parchment to make it as tight as possible. I would roll and then slide my hand across the parchment to set it against itself and then pull the parchment up and roll again, repeating this until the end.  (I hope this makes sense)

Cut into slices 3/4 – 1 inch wide.  Place in prepared pan.

Pour glaze evenly over the rolls.

You can cover and refrigerate up to 24 hours OR bake immediately. I did not try the make ahead, if you do, let me know how that turns out.

I baked immediately for 25-25 minutes, until golden brown.

I think if I refrigerated this I would let it come to room temperature before baking, if not you might need a longer baking time.

 

Enjoy!!   If you give it a try come back and let me know how it turned out.

 

Note:  if you use the pizza dough recipe that I shared, this is DF, EF and GF.  So if you used DF cheese this would be DF as well.

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Menu Plan Week of December 19, 2016

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Gluten Free Always Weekly Menu Plan

Monday:
Polish Sausage
Roasted Veggies

Tuesday:
LIme Cilantro Chicken with corn and beans

Wednesday:
Balsamic Glazed Skirt Steak
Baked Potatoes
Salad

Thursday:
Lemon Roasted Chicken & Potatoes

Friday:
Burgers

Saturday: Christmas Eve with family
The kids may want supper after this….so maybe leftovers

 

Christmas Day:
Loaded Baked Potato Soup

 

Need more menu ideas? Get them here and here.

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Weekly Menu Plan December 12, 2016

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Gluten Free Always Weekly Menu PlanThe last few weeks have been busy.  I just now finished my menu plan for December and it’s almost half over! We have done a few fun things this month.  One of them was a trip to an old theater downtown that was putting on “A Christmas Carol”.  It was really great, we enjoyed it.We also visited a Gingerbread house display at the end of November and went to a singing Christmas Tree.  We made some sugar cookies and have plans to make gingerbread houses.

 

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Menu for this week:

Monday:
Caribbean Chicken
Sweet Potatoes
Green Beans

Tuesday:
Bean and Cheese Enchilada

Wednesday:
One Pan Chicken, Sausage and Brussels Sprouts (This is a new recipe I found on Pinterest)

Thursday:
Papusa

Friday:
Roasted Chicken and Vegetables

Saturday:
Beef and Cornbread Skillet Pie

Sunday:
Chicken and Dumplings (This was my grandma’s recipe.  I’ve only made it GF a twice over the last seven years, going to attempt again)

 

Need more menu ideas? Get them here and here.