Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Pizza | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 can (10 oz.) refrigerated pizza crust
- 1 pkg. (6 oz.) OSCAR MAYER Smoked Cooked Ham
- 1 cup POLLY-O Shredded Mozzarella Cheese
- Mustard or horseradish sauce for dipping
- =
Directions
Heat oven to 400°F. Grease cookie sheet.
Unroll pizza crust dough; shape into 12x8-inch rectangle.
Arrange ham slices evenly on dough to within 1/2 inch of outer edges.
Sprinkle cheese evenly over ham.
Starting at short end of rectangle, roll dough into log shape.
Pinch seam together with your fingertips and place log, seam-side down, on prepared cookie sheet.
Bake 25 to 30 minutes or until deep golden brown.
Let stand at least 10 minutes.
Cut into slices to serve.
Serve with mustard or horseradish sauce, if desired.
Makes 8 servings
POLLY-O POINTERS: Top cheese with 1/4 cup sliced pitted ripe or green olives before rolling up dough.
To Make Ahead: Assemble recipe as directed; cover. Refrigerate up to 4 hours before baking. Bake as directed.