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Pull-Apart Ham & Cheese Bites


Serves 14

Hands-on time: 20 minutes

Hands-off time: Overnight

INGREDIENTS

1 tin (380g) Nestlé Ideal Evaporated Milk

3 tsp corn flour

¼ tsp each salt and pepper to season

½ cup grated cheese

5 slices (90g) ham, finely chopped

1kg store-bought bread dough, room temperature

1 tsp chopped fresh rosemary (optional)

Serving suggestion: Rosemary sprigs

Tomato pasta sauce

METHOD

1. Add the Nestlé Ideal Evaporated Milk to a small pot over medium heat, but keep 4 tablespoons of the milk aside for later use.


2. In a small bowl combine ¼ cup of water and the corn flour and stir until dissolved to form a slurry. Add the slurry to the warm evaporated milk and whisk continuously for 5 minutes over medium heat until the mixture has thickened. Remove the pot from the heat and add the salt, pepper, cheese and ham and whisk until a smooth cheese sauce has formed. *Chef’s Tip: Making a slurry ensures a smooth sauce!


3. Pour the ham & cheese sauce into a 14-hole ice tray and freeze for 4 hours until firm or overnight for best results.


4. Preheat the oven to 180°C, line a baking tray with baking paper and place a ramekin in the centre of the tray. Lightly grease the ramekin and baking paper with non-stick cooking spray.


5. Divide the dough into 14 equal dough balls. On a lightly floured surface, gently roll each dough ball into 8cm disks with a rolling pin. Add a block of frozen ham & cheese filling to each disk and gently seal the dough around each cube to encase it fully. *Chef’s Tip: Use a clean bottle as a rolling pin!


6. Neatly arrange the stuffed dough balls, seam side-down, closely together around the ramekin to form a ring shape. Brush the dough balls with the reserved Nestlé Ideal Evaporated Milk and sprinkle with chopped rosemary, if using.


7. Bake for 20-25 minutes until cooked through and golden.


8. Allow the bread to cool on the tray for 5 minutes before carefully removing the ramekin.


9. Using a spatula, gently lift the bread ring from the baking tray and transfer to a serving platter. Serve the tomato pasta sauce in a ramekin in the centre of the bread ring for dipping. Garnish with fresh rosemary and ENJOY!



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