Cheesy Spiral Rolls

Cheesy Spiral Rolls:

Dough:
1 1/2 c warm water
1 T active dry yeast (or 3/4 T instant yeast)
2 T granulated sugar
2 T canola oil
1 t salt
4 c all-purpose flour (give or take), can use 1/2 white 1/2 wheat

Combine the warm water, sugar and yeast and let proof for 3-5 minutes (until foamy and bubbly). Add to the oil, salt and 2 cups of flour. Mix and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and the dough is soft and smooth but still slightly tacky to the touch. Knead the dough for 8 - 10 minutes (5 minutes in a stand mixer). Lightly spray a large bowl with cooking spray and place the dough in the bowl and cover with plastic wrap. Let the dough rise until it has doubled (about an hour).

Spiral Rolls:
1 recipe roll dough (from above)
8 - 12 oz cream cheese, softened (I usually use 8 oz)
1/4 c butter, softened
2 c ham, chopped
1 1/2 c broccoli, finely chopped
2 c shredded cheese, any kind (I usually use cheddar and sometimes swiss)
1 c parmesan cheese
1 c green onions, finely chopped

Roll the dough out into a large rectangle about 1/2 inch thick. Cream together the butter and cream cheese. Spread the rolled out dough with the butter and cream cheese mixture. Top with the ham, broccoli, cheeses, and green onions. Roll the dough up, pinching the seam to seal. Slice the roll into about 1 inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled (30-60 minutes).

Bake at 350* for 20 minutes, until lightly browned and bubbly.

Makes about 15 rolls - serves approx. 8.