Ingredients
2 c. shredded cheddar
1/2 c. mayonnaise
4 tbsp. cream cheese, softened
1 (4-oz.) jar pimiento peppers, drained and chopped
24 mini potato rolls
1/2 lb. sliced deli ham
4 tbsp. butter, melted
2 tbsp. poppy seeds
1 tsp. garlic powder
1 tsp. coarse salt
Preparation
Step 1Preheat oven to 350°.Step 2Make the pimiento cheese spread: In a medium bowl, stir together cheddar, mayonnaise, cream cheese, and pimiento peppers until evenly combined. Season with salt and pepper to taste.Step 3In a 9"-x-13" baking dish, lay down the bottom halves of the mini rolls. Spread pimiento cheese spread on top of the bread and evenly lay ham slices on top. Top with more pimiento spread, then place the top halves of the mini rolls on top. Step 4Brush tops of bread with melted butter then sprinkle with poppy seeds, garlic powder, and salt. Cover with foil and bake for 10 to 15 minutes, until the cheese begins to melt and the tops of the buns are toasted. (For a more toasted bun, uncover the pan during the last few minutes of baking.)
