Ham And Cheese Pull-Apart Biscuits Combine All Your Holiday Leftovers Into One Delicious Treat

Do you still have Christmas leftovers hanging out in your fridge, and are wondering what to do with them all?  I created a four-ingredient recipe for ham and cheese pull-apart biscuits that are strictly made from basic Christmas dinner leftovers, and they turned out to be beyond delicious! They make for a perfect appetizer, and take only about 20 minutes to make. Bring ’em to your New Year's Eve party, or just eat them on your own. Either way, they're the ideal snack.

For this recipe, all you need is some ham (which can be replaced with turkey or another meat you have on hand), cheese, biscuits, and butter. See? All things you probably already have in the house from the holidays. If you’d prefer, you can always make them without meat as well. I chose to use Velveeta cheese, because it melts like butter, and well, because it was in my kitchen drawer. The stuff is known to melt into ooey-gooey cheese, and it tastes super delicious. Simply pop open the biscuits, stuff them with about one to two tablespoons of cheese (truthfully, as much as you can squeeze in there), a few small bites of ham, and then roll them into a ball. Set them in the buttered pan, and drizzle the remaining butter over the biscuits to achieve a perfectly browned top. Bake for 20 or so minutes, broil for a quick second, and voila! Dinner is served!

Ingredients

  • 8 oz. Velveeta cheese
  • 1 can Pillsbury grand butter biscuits
  • Ham, to taste
  • 1.5 tbsp. butter

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a baking tray with one tbsp. melted butter. Pop open the biscuits, and fill with as much cheese as you can stuff into the piece.
  3. Add ham to the cheese, and close the biscuit. Place side by side in a dish. Drizzle the remaining butter over the biscuits. Bake for 20 minutes, uncovered. Turn the oven on broil, and bake another one to two minutes. Serve immediately, and enjoy!

For more food ideas, check out Bustle on YouTube.

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