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Sunday, November 13, 2011

Bistro Ham Twist by Wendy

This is delicious served with a salad of mixed greens.

2 cup chopped cooked ham
1/2 cup diced red bell pepper
1/2 cup snipped fresh basil leaves
1/4 cup plus 2 tablespoons (1 1/2 oz.) grated Parmesan Cheese, divided
1/2 cup (2 oz.) shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
2 pkgs. (11 oz each) refrigerated French Bread dough
1 egg white, lightly beaten
1 teaspoon Italian Seasoning

1.  Chop ham.  Dice bell pepper, snip basil with kitchen shears.  In medium bowl, combine ham, bell pepper, basil, 1/4 cup of the Parmesan Cheese, mozzarella cheese, mayonnaise and garlic.
2.  Place bread dough, seam sides up, on a large cutting board.  Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf;  spread open flat.  Using a roller, roll dough crosswise to a 4 inch width, creating a well down center of each loaf.
3.  Spoon half of the ham mixture down center of each loaf.  Gather up edges over filling, pinching firmly to seal.  Place loaves, seam side down, in an X pattern on a piece of parchment paper.  Crisscross ends of dough to form a large figure 8.
4.  Combine egg white and Italian seasoning mix;  lightly brush over dough.  Cut a 3" slit in each of the top sections of the twist to reveal filling.  Sprinkle remaining 2 tablespoons Parmesan cheese over loaf.

To Serve that Day:
Heat oven to 375 degrees and bake 30-32 minutes or until deep golden brown.  Remove from oven;  cool 10 minutes.

To Freeze:
Cover with plastic wrap and wrap sides of parchment paper over plastic wrap.  Finish with foil over entire twist.

To serve after frozen:
Thaw completely.  Bake in a 375 degree oven 30-32 minutes or until deep golden brown.  Remove from oven;  cool 10 minutes.  Slice with serrated knife and serve.

Yield:  8 servings


  1. This was delicious! Great flavor!

  2. Flavor was good, but not quite enough meat. Thanks for making it!

  3. We loved it! I was so impressed with the twist. Yum!

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