1 (16 oz.) package Pillsbury Hot Roll Mix
1 cup hot water, 120 to 130°F
2 tablespoons butter, softened
1 large egg
2 cups shredded Cheddar cheese, divided
3 teaspoons caraway seed
3 teaspoons dried parsley flakes
Pillsbury Best All Purpose Flour, as needed to handle dough
Crisco Original No-Stick Cooking Spray
24 dill pickle chips
1 pound thinly sliced cooked ham
2/3 cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon turmeric (optional)
Combine flour and yeast packets from roll mix in large bowl. Stir in hot water, butter and egg until dough pulls away from sides of bowl. Add 1 cup cheese, caraway seed and parsley; mix well.
Knead dough on lightly floured surface 5 minutes until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes.
Heat oven to 375°F. Coat 15 x 10-inch baking sheet with no-stick cooking spray.
Divide dough into 8 pieces. Shape each into 7-inch circle. Sprinkle 2 tablespoons cheese in center of each circle. Top with 3 pickle chips and equal amounts of ham. Pull outer edges of circle to center, covering filling. Pinch dough to seal. Place bun, seam side down, on prepared baking sheet. Repeat with remaining dough and filling.
Cover with plastic wrap or towel. Let rise in warm place (80 to 85°F.) 15 minutes or until doubled in size.
Uncover dough. Bake 18 to 20 minutes or until golden brown. Cool on wire rack.
To make sauce: blend mayonnaise, mustard, cayenne pepper and turmeric in small bowl. Serve with warm buns.
Yield: 8 buns
Farberware Nonstick Bakeware 10-Inch x 15-Inch Cookie Pan, Gray