Apple Cornbread And Ham Roll-Ups #BrunchWeek

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I'm the type of woman who would rather do brunch on Saturday than Sunday. Sunday is reserved for supper and family. Saturday is for starting hangovers, nursing them and/or being with friends.

These Apple Cornbread And Ham Roll-Ups are what you throw together on Saturday afternoon to enjoy on Sunday morning with a side salad and a fried egg.


They're blindingly simple and definitely a creative approach to brunch food. Sliced deli ham, slices of Breeze apple, sweet Vidalia onion and crumbled cornbread are rolled up in sheets of lavash and tied together with Dijon mustard and baked with mounds of nutty, smooth grated Alpine Cheddar from Cabot Cheese.

Apple Cornbread And Ham Roll-Ups

Apple Cornbread And Ham Roll-Ups

Yield: 4-6
Author: Nikki Miller-Ka of Nik Snacks
I'm the type of woman who would rather do brunch on Saturday than Sunday. Sunday is reserved for supper and family. Saturday is for starting hangovers, nursing them and/or being with friends. These Apple Cornbread And Ham Roll-Ups are what you throw together on Saturday afternoon to enjoy on Sunday morning with a side salad and a fried egg.

Ingredients

  • 2 sheets pre-packaged lavash
  • For the filling
  • ¼ cup Dijon mustard
  • 1lb deli ham, sliced
  • 2 cups cornbread, crumbled
  • 2 apples, peeled, diced
  • ½ cup Vidalia onion, sliced
  • 6oz Alpine Cheddar Cabot Creamery, grated

Instructions

  1. Preheat Oven to 375ºF
  2. Roll out lavash on a parchment paper covered surface.
  3. Spread Dijon mustard on the entire piece of lavash.
  4. Arrange ham slices evenly overy mustard to within 1/2 inch of the edges.
  5. Sprinkle ham evenly with crumbled cornbread, diced apples and sliced Vidalia onions.
  6. Starting at one of the short ends, roll up lavash to form log.
  7. Cut into 8 slices with a serrated knife. Cut log in half and then cut each half twice. Repeat steps 1-6 with the second piece of lavash.
  8. Lay each slice cut side down in a prepared baking pan.
  9. Sprinkle grated cheese over each roll-up.
  10. Bake at 375ºF for 10 to 15 minutes until cheese has melted and is browned.
  11. Serve with additional mustard or mixed salad greens, if desired.

Notes:

TIP: Assemble the Roll-Up logs and refrigerate up to 1 day before baking to save time.

Calories

708.39

Fat (grams)

27.02

Sat. Fat (grams)

10.63

Carbs (grams)

78.10

Fiber (grams)

3.46

Net carbs

74.64

Sugar (grams)

11.08

Protein (grams)

39.40

Sodium (milligrams)

2995.81

Cholesterol (grams)

133.95
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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Don't forget to visit all of these talented bloggers to get ideas for your next brunch! Stay tuned all week for more flavor-packed dishes and beverages from #BrunchWeek

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

Leave a reply

  1. Oh I love this! Sweet and savory - my kind of dish!

    ReplyDelete
  2. I bet the cornbread adds the best crunch! This sounds so good!

    ReplyDelete
  3. I think these would be perfect for nursing a hangover. LOL

    ReplyDelete
  4. Now that's a savory brunch item! And I agree with Wendy, also great for a hangover ;-)

    ReplyDelete
  5. Apple and ham? Never put them together, but I'm glad you did! Yum!

    ReplyDelete

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