Ham Bombs

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10 Ingredients

Number of servings

150grams baby spinach & kale
250grams leftover ham, finely chopped (see Tip)
1/2 cup mango chutney
1 1/2 cups pizza cheese
1/2 bunch rosemary, leaves picked, finely chopped
500grams pizza dough balls
2tablespoons Macro Organic plain flour (for dusting)
50grams unsalted butter, melted
2 garlic cloves, crushed
1 cup leftover gravy, heated (to serve)

Nutrition per serving

12% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Put leftover ham to good use by whipping up this garlicky and cheesy pull-apart. Serve with gravy for a moreish side or starter.

Variation:

Instead of ham, use leftover turkey or another roasted meat in this recipe.

Method

Step 1 of 5

Place power greens in a large heatproof bowl and cover with boiling water. Stand for 2 minutes or until wilted. Drain. When cool enough to handle, squeeze out excess liquid and finely chop.

Step 2 of 5

Combine power greens, ham, chutney, 1 cup cheese and half of the rosemary in a large bowl. Roll heaped tablespoonfuls of ham mixture into balls to make a total of 12 balls. Place on a large plate and refrigerate for 1 hour or until chilled and firm.

Step 3 of 5

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.

Step 4 of 5

Divide pizza dough into 12 even portions. Using a lightly floured rolling pin, roll 1 dough portion on a lightly floured surface to a 10cm round. Place 1 ham ball on round, then wrap to enclose ball. Repeat with remaining pizza dough and ham balls. Using the picture as a guide, arrange dough balls, just touching, on tray.

Step 5 of 5

Combine butter, garlic and remaining rosemary in a small bowl. Brush dough balls with garlic butter. Bake for 18 minutes or until just golden. Scatter over remaining cheese, then bake for 10 minutes or until cheese has melted and is golden. Serve with gravy.