Print the recipe card! hot ham rolls
Our kids love these rolls! Thanks to the publisher of “It’s in the Bag” (www.cedarfort.com) for allowing me to reprint this great pantry meal recipe! I’ve done just a couple of things differently since you saw it in my introductory videos. Firstly, thanks to a great idea from a reader I’ve switched to using shortening powder rather than shortening. It works perfectly and simplifies the bagging process and meal prep time! Secondly, because I’ve had problems with the baking powder hardening while it’s stored I’m now storing the flour mix in vacuum sealed bags.
Makes 16 rolls
Prep time: 10 minutes
Flour Mix (makes a soft dough)
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
3 TBS powdered milk
4 TBS shortening powder
Bagged as a Pantry Meal
3/4 to 1 cup water
2 cups canned ham (see note)
1 (10.75 oz.) can condensed mushroom soup
1 TBS dried parsley
1/4 cup water
In a medium bowl, combine flour mix and 3/4 to 1 cup water just until you have a soft dough. Roll dough out into a rectangle 1/3 inch thick. Mix ham with enough mushroom soup to form a paste. Spread on dough and roll up jelly roll – style. Cut into 1 inch pieces and lay cut side up in greased pan (s). Bake 25 minutes at 375. In a small saucepan over medium heat, mix remaining mushroom soup with 1/4 cup of water and stir for a gravy. To serve, place roll on plate, spoon mushroom soup over top and sprinkle with parsley.
Mix just enough mushroom soup with the pork to make a paste. Spread and roll up with the dough and cut into 1 inch pieces.
If baking in a Sun Oven spritz dough with water before baking so that it doesn’t dry out.
At 350 the rolls were baked in 35 minutes.
Combine the remaining mushroom soup and 1/4 cup of water to make a gravy.
Super easy and ready to serve! Here I served it with a box rice mix that we like.
- I originally bought this canned pork because I couldn’t find pork (of any kind) to buy anywhere else. It’s a high quality canned meat, and it tastes great, but it’s price has gone up significantly since I bought it. I’ve since found canned diced ham sold at Wal Mart that’s much more affordable so that’s most likely what I’ll be buying once my supply of the pork is used up.
- When bagging the flour mix, be sure to stir it well before storing. This was mentioned in the book as a way to help ingredients such as brown sugar from hardening but (as I mentioned) I’ve had the same trouble with baking powder. My best solution is to stir the mix well and then vacuum seal it to keep the air away.
- My dough above was too wet when I first mixed it. I wasn’t paying attention since I was taking a picture at the same time and poured the entire cup of water into my flour mix. It was fine because all I had to do was add some extra flour but if I were making these under circumstances where my food inventory was tight I’d need to watch and be more careful. Only add enough water to make a soft dough, not a sticky one.
In my book this recipe is used as a:
*Long Term Recipe
*3 month meal
*Sun Oven Meal