You could make scalloped potatoes or mac and cheese with leftover ham. Or even plain old ham sandwiches. Or you could try this mouthwatering, warm and crusty, crunchy on the outside, melty on the inside version of the classic Monte Cristo sandwich.
- 1 lb whole wheat pizza dough (make it yourself or buy it packaged, usually in the freezer or deli section of the grocery store)
- 1 Tbsp olive oil, plus more for brushing pan
- 2 Tbsp dijon mustard
- 1/2 lb (7 or 8 thin slices) cooked ham
- 2 cups sharp cheddar cheese, grated
- 1 egg, beaten
- Kosher salt and black pepper to taste
- Preheat your oven to 400
Generously brush a rimmed baking sheet with olive oil, or line with parchment paper.
Roll out your dough on a lightly floured surface until you have a rectangle roughly the size of your baking sheet. Drizzle the Tbsp of olive oil over the dough, then spread the dijon mustard evenly over the top. Arrange the ham slices over the mustard, then cover with the cheese. Sprinkle liberally with black pepper.
With a long side of the dough rectangle facing you, fold the dough over gently once to about the halfway point of the rectangle, then fold the other long side up and over that edge, like you would fold a letter to put in an envelope. Press down on the seam in the dough to seal it. Use a sharp knife to cut the long roll in half crosswise, so you have two approximately 7 inch-long rolls. Transfer them to the baking sheet, side by side. Brush the tops with the beaten egg, and sprinkle with the salt.
Bake for 10 minutes at 400 degrees, seam side up, until the top begins to brown. Using a spatula, carefully flip the rolls over so the seam side is down, and bake for another 10 minutes, or until both sides are nicely brown and crispy in spots.
Remove from the oven and cool for a few minutes before slicing. Serve with a green salad.