Stuffed Ham Rolls

(also great with just the topping as a regular roll)

2 one-pound loaves of Rhodes bread dough or 16 Rhodes rolls

1/2 lb. Thinly sliced ham

1/4 lb. Monterrey jack cheese

1/4 c melted butter

1/4 t. parsley flakes

1/4 t. garlic powder

1/2 c. parmesan cheese (grated in the green can)

Thaw dough. Cut loaves into 4 pieces or put 2 rolls together. Flatten into a 4-by-8-inch rectangle. Put cheese in center of dough. Top with ham. Seal edges and ends well. Roll finished stick in butter and lay on cookie sheet seam side down. Mix cheese and seasonings and sprinkle on top. Let rise for 10-15 minutes. Bake at 350 for 20-30 minutes or until brown. Makes 8 large breadsticks.

-Lindsay