1 25 ounces packageBridgford parker house rollsthawed, but cold
1poundhamprecooked, cut into dice-sized cubes
1poundbriecut into dice-sized cubes (garlic and herb adds flavor)
¼cupminced scallionsgreen parts only
Instructions
Follow package directions for thawing. While rolls are still cold, cut each into 4 pieces. Sharp kitchen shears work best for cutting the dough.
Spray a 13" x 9" casserole dish with non-stick cooking spray. Lay 2/3rds of the dough pieces in a single layer in the bottom of dish. Arrange ham and brie cubes evenly over the bread. Place the last of the dough cubes around the top.
Sprinkle top of casserole with your favorite fresh or dried herbs, I like using dried dill or fresh thyme.If making casserole ahead, skip to step 4. Cover dish loosely with plastic wrap and let dough rise for 30 minutes. Preheat oven to 325º F while rising.
To make ahead:Cover the dish with plastic wrap and refrigerate overnight. In the morning, remove casserole from the fridge and let it come to room temperature. Preheat oven to 325º F.
After dough rises (or has come to room temperature, if refrigerated overnight), cover the ham and brie casserole with foil and bake in preheated oven for 20 minutes. After 20 minutes, carefully remove foil and bake another 15 minutes, until the cheese is bubbly and the bread is golden. Top with scallions and serve warm.