Asparagus, Country Ham, & Pimento Cheese Roll-Ups
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 bag Buttermilk Biscuit Mix
- • 6 tbsp salted butter, divided
- • ½ to ¾ cup buttermilk
- • 1 container Pimento Cheese
- • 1 bunch asparagus, ends trimmed
- • 3-4 slices of Country Ham
Every year after Easter, I find myself staring into the fridge, looking for creative ways to use up that beautiful leftover ham from our holiday feast. While I love a classic ham sandwich, I wanted something a little more special – something that still feels festive enough to carry the spirit of Easter into the next day. That’s how these Asparagus, Pimento Cheese, & Country Ham Roll-Ups came to life. They’re buttery, savory, and just indulgent enough to feel like a treat, while also making the most of those delicious leftovers.
I especially love serving these as an easy Easter appetizer or adding them to a springtime brunch spread when everything feels fresh and bright. The combination of tender asparagus, creamy pimento cheese, and salty country ham wrapped in golden biscuit dough feels like the perfect nod to the season. Whether you’re hosting family or just enjoying a quiet weekend at home, these roll-ups bring a little warmth and creativity to the table; no holiday stress required.
INSTRUCTIONS
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
- Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wetty, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.
- Next, measure a piece of parchment paper to the size of your baking tray. Take the biscuit dough and roll it to fit the size of the measured parchment paper. Trim edges to create clean lines. Transfer the sheet to your baking tray and allow the dough to firm in the fridge for a few minutes.
- Once the dough is chilled, remove from the fridge. Transfer the dough on the parchment paper to your work surface. Using a rotary cutter or sharp knife, slice the dough into long triangles with one wide end and one thin end. Alternate your diagonal slices to create triangles from both sides of the dough to use it efficiently. This method should yield about 8-10 servings.
- On the wider end of each dough triangle, add about a tbsp of pimento cheese. Then layer about three stalks of asparagus and small pieces of country ham. Repeat for each triangle of dough.
- To roll up each, dust hands with flour lightly to help handle the dough. Wrap the filling from the wider end to the smaller end, creating a sort-of croissant style wrap.
- Place each wrapped roll-up onto the parchment-lined baking sheet. Brush with melted butter.
- Bake the roll-ups for 15 minutes until the biscuit dough is golden brown. Allow to cool slightly before serving; optionally, brush them with extra melted butter and enjoy!