• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 12
    OK

    Pan de Jamón

    Venezuelan home cooks no doubt would make this with their own bread dough, but we're saving some time by using store-bought frozen bread dough.


    Ingredients
    1
    pound
    frozen bread dough (thawed)
    4
    tablespoons
    melted butter
    5
    slices
    bacon
    1/2
    pound
    thinly sliced deli ham
    1/2
    cup
    pimiento-stuffed green olives, sliced
    1/4
    cup
    raisins
    Directions
    On a lightly floured surface, roll out dough to make a rectangle about 12 by 20 inches. Brush on 3 tablespoons of melted butter, and stagger the bacon slices lengthwise along the center. Layer with the cooked ham, overlapping the slices, and leave a 1/2-inch edge along the perimeter of the dough. Sprinkle olive slices and raisins evenly on top.
    Starting at the short end, carefully roll the dough jelly-roll fashion to enclose the filling completely. Pinch both ends closed, and tuck them underneath the loaf. Place in a lightly buttered 12-inch loaf pan or baking dish. Prick the surface a few times with a fork and cover with a clean cloth. Allow the bread to rise undisturbed in a warm, draft-free place for 1 hour.
    Preheat the oven to 350°F.
    Brush the surface of the loaf with the remaining 1 tablespoon butter. Bake for 35 to 40 minutes, or until golden brown. Cool for at least 30 minutes. Cut into 1-inch-thick slices and serve.

    The base number of servings for this recipe is 12
    OK

    Categories 

    Side Dish

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