This is an easy, overnight dish. You can prepare it ahead of time, keep it in the fridge overnight, and bake it in the morning.
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Keyword Casserole, Make Ahead, One Pot Meal, Rolls, Bread
Prep Time 10minutes
Cook Time 35minutes
Thawing and rising 3hours
1 25 oz. packageBridgford Parkerhouse Style Rolls
1lb.Ham, precooked, cut into dice-sized cubes
1lb.Brie, cut into dice-sized cubes(garlic & herb adds flavor)
1/4cupscallions, green part only, minced
cooking oil spray
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 cooking spray. Lay 2/3 of dough pieces in the bottom of it, in a single layer. Spread ham cubes on top. Then the brie cubes. Place the last of the dough cubes around the top. Sprinkle with your favorite herbs, I like using dried dill or fresh thyme. (If making ahead, skip to step 3). Cover losely with plastic wrap and let dough rise for 30 minutes. Preheat oven to 325º F while rising.
To make ahead: Cover with plastic wrap and refrigerate overnight. In the morning, pull out the baking dish, and let it come to room temperature. Preheat oven to 325º F.
Cover with foil, and bake for 20 minutes covered. Carefully remove foil and bake another 15 minutes, until the cheese is bubbly and the bread is golden. Top with scallions and serve warm.