Deviled Ham Eyeball Sandwiches

Recipe courtesy of Jeff Mauro

Yield: 20 “eyeball” sandwiches

Deviled Ham Eyeball Sandwich

Photo by The Food Network©

Ingredients:

  • 20 slices white bread, such as Arnold Brick Oven White Sandwich Bread
  • 2 cups smoked cooked ham, chopped (about 8 ounces)
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickled relish
  • 1/2 teaspoon Worcestershire sauce
  • 3 dashes hot sauce, such as Tabasco
  • Kosher salt
  • 10 pimento-stuffed green olives, sliced in half
  • Ketchup, for squirting
  • Special equipment: 2 1/2-inch round cookie cutter

 

Directions:

  1. Punch out rounds from the bread using a 2 1/2-inch round cookie cutter. Lay out the rounds on a baking sheet. Set aside.
  2. Add the ham, mayonnaise, honey, mustard, relish, Worcestershire and hot sauce in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky.
  3. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff 1 olive into the center of each ball for eyes.
  4. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.
  5. Serve to kids and pray they don’t cry from how scary these are.

 

Gobbolino, the Witch’s Cat

Gobbolino, the Witch's Cat

Gobbolino, the Witch’s Cat was first published in 1942.

Here is a cute children’s story about a kitten who wants to be a “kitchen cat,” sitting by a fire and playing with children.  However, Gobbolino was born a witch’s kitten.  Can he live out his dream?

Find out in this story written by Ursula Moray Williams, Illustrations by Francis Phillips and read by Sheila Hancock.

 

 

The name “Gobbolino” is from the Italian word for “little hunchback.”  Do you think that is a fitting name for this little kitten?

 

 

Pillsbury’s™ Mummy Stromboli

Yield: 4 Servings

Pillsbury's Mummy Stromboli

Photo by Pillsbury®

Ingredients:

  • 1/4 lb bulk pork sausage
  • 1  small onion, chopped (1/4 cup)
  • 1/2 package (3.5-oz size) sliced pepperoni (1/2 cup)
  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/2 cup pizza sauce
  • 1 egg, beaten

 

Directions:

  1. Heat oven to 425°F. In 10-inch skillet, cook sausage and onion over medium heat about 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Reserve 2 slices of pepperoni; chop remaining pepperoni.
  2. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet. Starting from center, press out dough to form 15×9-inch rectangle. Sprinkle cheese down center of dough to within 2 1/2 inches of long sides and within 1/2 inch of short sides. Top with sausage mixture, pizza sauce and chopped pepperoni.
  3. With scissors or sharp knife, make cuts 2 inches apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Pinch edges to seal. Brush egg over dough. Place 2 reserved pepperoni slices at top of dough to look like eyes.
  4. Bake 15 minutes or until golden brown. Let stand 5 minutes before slicing. Cut crosswise into slices.

 

 

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