Bacon and Ham Buns
rec.food.cooking/Seesa 2/1997

Not exactly low cholesterol, but I make them once a year. A tradition coming from my Grandma from Poland. She called them Bacon Buns.

Yeast dough (may be prepared from 1 box Hot Roll Mix or 1 pkg frozen bread dough thawed, or bread machine recipe for French or Italian dough)
1 to 1 1/2 cups ham, finely chopped
1/4 to 1/2 lb bacon, chopped small (not low sodium or turkey)
1 medium onion, finely chopped
1 to 2 cloves garlic, crushed
1 jalapeno pepper, finely diced (optional)
1 carrot, minced (optional)
1 rib celery, minced (optional)
ground black pepper, to taste

Cook the bacon to render it until it starts to crisp, you don’t want it real crispy though.

When the bacon is done, add the onion, garlic and ham and cook maybe 5-10 minutes over medium heat until onion is clear. Note: If you use the jalapeno, carrot, and/or celery, add with the onion. Season with a little pepper (no salt because bacon is salty enough)

Take a piece of prepared dough (enough to make a good sized dinner roll) and flatten it a bit. Place a teaspoon or so of the ham-bacon mixture into the center and enclose the meat mixture inside the dough sealing any seam. Let the dough rise until doubled.

Bake at 350F 15-30 minutes or until golden. Eat while warm. They can be reheated in the toaster oven or oven.