Ham And Swiss Sticky Buns
- 9 ounces deli ham, finely chopped
- 2 cups (8 oz.) shredded Swiss cheese
- 2 tablespoons spicy brown mustard
- 1/2 cup firmly packed light brown sugar
- 2 (16.3-oz.) cans refrigerated jumbo biscuits
- Maple syrup
- 1. Preheat oven to 325u0b0. Stir together first 3 ingredients.
- 2. Sprinkle brown sugar into a 12-inch square on a clean surface. Arrange biscuits in 4 rows on sugar, covering sugar completely. Pinch biscuits together to form a square. Roll dough to a 12- x 16-inch rectangle (about 1/4 inch thick), pinching dough together as needed. Spread ham-and-cheese mixture over dough. Roll up tightly, starting at 1 long side, pressing brown sugar into dough as you roll. Pinch ends to seal. Cut into 16 slices using a serrated knife. Fit each slice into cups of a lightly greased 24-cup muffin pan. (Dough will extend over tops of cups.)
- 3. Bake at 325u0b0 for 40 minutes or until golden and centers are completely cooked. Cool on a wire rack 10 minutes. Drizzle with syrup.
- To make ahead: Prepare recipe through Step 2, and chill 8 hours. Let stand 10 minutes. Proceed as directed in Step 3.
deli ham, swiss cheese, brown mustard, brown sugar, maple syrup
Taken from www.epicurious.com/recipes/member/views/ham-and-swiss-sticky-buns-52573531 (may not work)