Ham / Pepperoni and Cheese Stick Melts

Name: Ham / Pepperoni and Cheese Stick Melts
Total time: 600 s
Yield: 12 servings
Cuisine: American
Ingredients: 12 ounces mozzarella cheese, cut into 12 1 ounce sticks, or pre cut mozzarella cheese stiicks; 12 slices deli sliced Black Forrest ham; 32 slices pepperoni; crackered black pepper as needed for sprinkling; Italian seasoning blend as needed for sprinkling; fresh basil, parsley and chives for garnish; ,marinara sauce for dipping. I used my basic marinara sauce in my profile or use your favorite

fenway @Fenway

Warm , melty cheese syicks are so good. Usally breaded and deep fryed here I went for a ham and cheese version, baked with a italuan twist of pepperoni and italian seasoning. These are really simple and very flavorful with the melting cheese surrounded with Black Forrest ham and pepperoni.

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Ingredients

10 mins

12 servings

12 ouncesmozzarella cheese, cut into 12 1 ounce sticks, or pre cut mozzarella cheese stiicks
12 slicesdeli sliced Black Forrest ham
32 slicespepperoni
crackered black pepper as needed for sprinkling
Italian seasoning blend as needed for sprinkling
fresh basil, parsley and chives for garnish
,marinara sauce for dipping. I used my basic marinara sauce in my profile or use your favorite

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Steps

10 mins

1

Preheat the oven to 400. Line a baking sheet with foil and spray foil with non stick spray
2

To assemble cheese sticks start by placing a slice of Black Forrest ham on your work surface
3

Add 3 pepperoni slices on top of ham
4

Place mozzarella cheese on top of pepperoni
5

Spronkle cheese lightly with cracked pepper and italian seasoning
6

Roll cheese tightly in ham
7
8

Place on prepared pan seam side down
9

Bake about 5 minutes just until cheese is just starting t I melt. Watch them so the cheese does not melt out. Any cheese that spreads put ends a little bit is ok, just push it back to the ham
10

Remove while warm to plate garnished with fresh basil, parsley and chives. Serve with marinara for dipping
11

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fenway @Fenway

on August 18, 2016 18:12

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.