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Who can resist warm, cheesy bread? Not us! These ham cheese chipotle bread balls are perfect for snacks anytime. Plus, they make the house smell wonderful. Serve with your favorite dipping salsas. Need I to say more? No, but I will!
Thanks to the National Frozen & Refrigerated Foods Association (NFRA) for making this ham cheese and chipotle bread ball recipe post possible. My comments, opinions, and love for freshly baked bread are my own!
When we bake bread at home our house fills with irresistible aromas and it makes us feel happier. We can't wait to pull apart those soft nuggets of goodness and snack on them until they're gone.
I come from a small town in Mexico which is famous for its bread all over Mexico. Every time we go back for a visit, we immediately stop in at the closest panadería. Not only freshly baked bread smell so good and warm up the house, but it reminds me of home.
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Easy to make and perfect for a snack after school, mid-day, or anytime really, these ham cheese chipotle bread balls work great for parties, or while watching a movie, or playing board games with the family.
The first time we tried Bridgford Ready-Dough White Bread at home we were so glad to see how easy and convenient it was. The bag comes with three frozen loaves, no mixing or kneading required (yay!). Just defrost the quantity you need, let it rise, bake and enjoy the fresh aroma coming from the oven. You can also create unlimited, flavorful combinations like cinnamon rolls, monkey bread or, as in today's recipe, irresistible, freshly baked ham cheese chipotle bread balls.
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Since I like to have the variety, for these I used two different types of ham, honey ham and black forest ham. I also bought three types of Sargento® Cheeses because I couldn't choose just one: Shredded 4 State Cheddar (Sharp Wisconsin Cheddar, Sharp Vermont Cheddar, Sharp New York Cheddar and Mild California Cheddar), Shredded Cheddar Jack and Sargento Snack Pieces™ Colby-Pepper Jack. I found this one the easiest to handle when I was filling the bread balls since it comes in bite sizes. Also, it had jalapeño and habanero pieces in it, yum!
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Here is the recipe. If you make them, be sure to snap a photo and share it on social media with the #mamalatinatipsrecipes hashtag. I'd love to see it and share it as well.
Ham Cheese Chipotle Bread Balls
Makes 16 bread balls
Prep Time: 5 minutes
Start to Finish (after dough is defrosted): 1 hr, 30 min
Ingredients
- 1 Bridgford Ready-Dough frozen loaf
- 1 6-8 oz. bag of Sargento shredded cheese or Snack Bites™ of your choice
- 7 oz. sliced or cubed ham of your choice, in 16 even pieces
- Ground chipotle pepper (look in the spice section)
- 1 tablespoon olive oil
You will also need
- A little bit of flour
- 2 baking sheets
- Kitchen brush
- Plastic wrap
Defrost the loaf following the instructions in the bag, I like moving it from the freezer to the fridge the night before.
Cut the loaf into 16 even pieces.
Flour your hands. Take one piece of dough, make a well in the center, add a piece of ham and a little bit of cheese, or one piece of cheese if you are using the snack size. Pinch the dough on the bottom to close it up. Don't feel afraid to pull the dough, it's very flexible. Repeat until you finish with the 16 balls.
Place the bread balls on the greased baking sheets. Brush olive oil on top, sprinkle with a little bit of ground chipotle pepper and finish with a little bit of cheese if you like.
Loosely cover with plastic wrap and put the baking sheets in a warm place away from drafts. Let the bread balls rest until they double in size.
Tip: I love baking in fall and winter but usually my kitchen is drafty and cold which makes it hard for the bread to rise so I warm up my oven to 100 degrees F (approx 37 degrees C), turn it off, then wait for a few minutes to make sure the temperature stays under 100 and place the baking sheets in the turned off oven for 20-30 minutes.
Remove your baking sheets, from wherever you have been letting the bread balls rise, when they've doubled in size. Preheat oven. Remove plastic and place in oven.
Bake at 350 degrees F (approx 180 degrees C) for 20 minutes or until golden brown. Let them cool down for 5 minutes and transfer to a rack.
Eat with your favorite dipping sauce. I like salsa verde, guacamole and marinara.
Create Your Own Fun, Flavorful Snacks
I invite you to take a stroll down the frozen food and dairy aisles at your favorite supermarket to find inspiration for creating your own fun, flavorful snacks. And be sure to come back and share your new creations with us. Remember, too, to tag them with the #mamalatinatipsrecipes hashtag if you share on social media, so we all can see and share them.
And for even more inspiration, be sure to check out these delicious ideas from NFRA at www.EasyHomeMeals.com, our “Cool Food Panel” board on Pinterest and follow the #EasyHomeMeals hashtag on social media.
Enjoy!
Print the recipe
Ham Cheese Chipotle Bread Balls
Ingredients
Ingredients
- 1 Bridgford Ready-Dough frozen loaf
- 1 6-8 oz bag of Sargento shredded cheese or Snack Bites™ of your choice
- 7 oz sliced or cubed ham of your choice in 16 even pieces
- Ground chipotle pepper look in the spice section
- 1 tablespoon olive oil
You will also need
- A little bit of flour
- 2 baking sheets
- Kitchen brush
- Plastic wrap
Instructions
- Defrost the loaf following the instructions in the bag, I like moving it from the freezer to the fridge the night before.
- Cut the loaf into 16 even pieces.
- Flour your hands. Take one piece of dough, make a well in the center, add a piece of ham and a little bit of cheese, or one piece of cheese if you are using the snack size. Pinch the dough on the bottom to close it up. Don’t feel afraid to pull the dough, it’s very flexible. Repeat until you finish with the 16 balls.
- Place the bread balls on the greased baking sheets. Brush olive oil on top, sprinkle with a little bit of grown chipotle pepper and finish with a little bit of cheese if you like.
- Loosely cover with plastic wrap and put the baking sheets in a warm place away from drafts. Let the bread balls rest until they double in size.
- Tip: I love baking in fall and winter but usually my kitchen is drafty and cold which makes it hard for the bread to rise so I warm up my oven to 100 degrees F (approx 37 degrees C), turn it off, then wait for a few minutes to make sure the temperature stays under 100 and place the baking sheets in the turned off oven for 20-30 minutes.
- Remove your baking sheets, from wherever you have been letting the bread balls rise, when they’ve doubled in size. Preheat oven. Remove plastic and place in oven.
- Bake at 350 degrees F (approx 180 degrees C) for 20 minutes or until golden brown. Let them cool down for 5 minutes and transfer to a rack.
- Eat with your favorite dipping sauce. I like salsa verde, guacamole and marinara.
Notes
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
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