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Title: Ham/cheese Rollups
Categories: Meat Cheese Neysa
Yield: 1 Rolls
| 1 | c | Ground Chicken (dark meat) |
| (hamburger grind) | ||
| 1/2 | c | Breadcrumbs, seasoned |
| 1 | Egg | |
| 4 | oz | Cooked Ham slices, chopped |
| 4 | oz | Shredded cheese |
| Mozzarella or Swiss | ||
| Water or white wine | ||
| 1 | cl | Garlic, finely minced |
| 1 | pk | Egg Roll Wrappers |
| Pepper |
Mix ground chicken, seasoned crumbs and egg with hands. Add water if too dense. Pat out about 1/4 inch thick on a cookie sheet that has been covered with saran. Cover and let set up in refigerator for about an hour.
Chop the cooked ham (boiled ham, whatever) in very small dice. Mix with finely grated cheese of choice. Add garlic and pepper to taste. Mix with enough white wine or water to make it hold together a little. Spread on chicken mix. Using edge of saran, pull the sheet up a little and roll the edge over on itself. Cut with sharp knife along edge opposite fold. Repeat folding and cutting until you use up sheet of mix. Cut little "log" into several parts equaling 2 1/2 to 3 inches. Lay log diagonally on egg roll wrapper.Dampen edges of wrapper with water. Turn up opposite points on ends of log. Turn one loose side over and tuck, then roll it to complete the roll.
Place rolls on a baking sheet, cover and put in the refrigerator for about an hour to "set" the wrapper. Drop in moderately hot fat and cook until browned, or, place on cookie sheet and bake for 45 minutes or until meat is cooked.
NOTE: Make sure, if you fry them, to have the grease lower than usually so the chicken gets cooked thoroughly.
recipe by Neysa typos by Neysa 12/05/96
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