• 1 package refrigerated crescent rolls (8)
• 1 package Land O’Frost Premium smoked ham
• 1 package 4 cheese blend

Directions:

1. Pre-heat oven according to package (375 F)
2. Roll out the crescent rolls and separate the triangles, lay 2 slices of LOF Smoked Ham on the big end of the triangle – the edges of the meat will hang off, that’s okay.
3. Place 1 Tbsp of cheese blend in the center of the ham.
4. Roll up starting at the big end, place on baking sheet.
5. Repeat with the next 7.
6. Bake about 13 minutes or until the crescent rolls are golden brown and the ham is sizzling and the cheese is all melted

• 2 (6 oz.) packages Land O’Frost Canadian Bacon
• 1 (10 oz.) can refrigerated pizza crust dough
• 1/2 cup milk
• 2 cups frozen hash brown potatoes, partially thawed
• 1/2 cup frozen, chopped onions, partially thawed
• 1/2 teaspoon salt
• 1/2 cup frozen, chopped green pepper, partially thawed
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 4 eggs

Directions:

1. Heat oven to 425 degrees Fahrenheit. Press crust into lightly greased 14-inch pizza pan forming a 1/4-inch rim. Bake 5 minutes.
2. Arrange hash browns, onions, peppers and Land O’Frost Canadian Bacon over crust.
3. Whisk together eggs, milk and seasonings. Pour over pizza.
4. Sprinkle top with cheese. Bake at 425 degrees for 11 to 13 minutes or until golden brown and eggs are set.
5. Enjoy!

• Land O’Frost Smoked Ham & Oven Roasted Turkey Sub Kit
• loaf of French bread
• cucumber slices
• prepared or deli coleslaw
• thousand island dressing
• slices of American cheese
• butter or margarine, softened
• lettuce leaves
• tomato slices
• red onion slices

Directions:

1. Cut bread in half lengthwise. Spread both sides with butter or margarine. Arrange lettuce leaves on bottom half, then top with layers of tomato, onion, cucumber and rolled Land O’Frost Sub Kit lunch meat.
2. Top with slices of American cheese. Spread dressing on top with remaining bread.
3. Cut loaf into fourths.
4. Enjoy!

• 12 slices firm white or rye bread
• prepared mustard (to taste)
• 6 slices Land O’Frost Premium Cooked Ham
• 6 slices Land O’Frost Premium Smoked Turkey Breast
• 6 thin slices Swiss or American cheese
• 2 eggs, slightly beaten
• 1/2 cup milk
• Salt and pepper to taste
• 3 tablespoons butter

Directions:

1. Spread each slice of bread with mustard. Make 6 sandwiches using 1 slice of ham, cheese and turkey for each.
2. Combine eggs, milk, salt and pepper. Melt butter in a skillet over low heat. Dip sandwiches in the milk-egg mixture, turning to coat each side.
3. Brown in skillet.
4. Enjoy!

• 4 slices of Land O’Frost Breakfast Cut Canadian Bacon, heated
• 2 teaspoons butter or margarine
• 4 slices of Texas toast style bread
• 2 slices of American cheese
• 2 eggs, scrambled omelet style fold

Directions:

1. Heat Canadian Bacon in skillet for two minutes, turn over and heat other side one more minute.
2. On each bottom slice of bread, place sliced cheese, two slices of Canadian Bacon and one half of the omelet scrambled egg.
3. Top with remaining slices of bread. Place one tablespoon butter or margarine in hot skillet. Place closed sandwich back in pan and toast one side for two minutes. Turn over and repeat on other side for two more minutes.
4. Enjoy! Serves two.

• 1 focaccia bread sliced in half lengthwise prepared from the recipe below or a rectangular shaped one purchased from the store (needs to be close to 9 x 13 size)
• 1/3 cup mayonnaise
• 6 oz. thinly sliced ham (Land O’ Frost Bistro Favorites Black Forest Ham)
• 6 oz. thinly sliced turkey breast (Land O’ Frost Bistro Favorites Rotisserie Seasoned Turkey Breast)
• 3.5 oz pkg sliced hard salami
• 1 (7 oz.) jar roasted red peppers, drained
• 6 slices provolone cheese
• 4-6 romaine lettuce leaves

Instructions:

1. Place bottom of the bread on a piece of plastic wrap large enough to cover the sandwich once complete.
2. Spread mayonnaise over the bottom of the bread.  Then layer on the bread the remaining ingredients in the order listed above.
3. Wrap in plastic wrap and refrigerate until ready to serve.  When ready to serve slice into rectangles or squares with a serrated knife.  For added security, you can place a toothpick in the center of each sandwich.  Serves 8-12

Recipe courtesy of Real Mom Kitchen

Ingredients:

• 1 dozen flour tortillas
• 1 8oz pkg. cream cheese
• half bunch green onions (finely chopped)
• 1/4 tsp. garlic powder
• 2 tsp. milk
• 1 pkg. land o frost deli shaved ham

Directions:

1. Mix togather cream cheese, chopped onions and garlic powder, and milk.
2. Spread onto a tortilla to desired thickness and top with a few slices of ham to cover the tortilla.
3. Roll up and wrap tightly in foil or saran warp and chill 2 hours (overnight is best).
4. Then slice into 8 sections.

Ingredients:

• 1 ciabatta roll
• 2 american white chesse
• 4 or more slices of ham
• 1 egg

Directions:

1. Toast the ciabatta roll in toaster or with broiler in oven.
2. Place one slice of chesse on each side of the hot roll.
3. Fry egg in pan, cooking both sides.
4. Place ham on both sides of roll, then place cooked egg in the middle. Season salt to taste.

Ingredients:

• One whole wheat soft tortilla
• 3-4 slices of deli sliced ham
• 2 slices of either Provolone or swiss cheese
• 2 Tbsp whipped cream cheese

Directions:

1. Spread the cream cheese all over the soft taco.
2. Place the slices of ham and cheese on the soft taco and roll up.

It makes a perfect lunch….especially if you don’t have time to leave the office for lunch time.

Ingredients:

• 2 slices Land O’ Frost smoked ham
• 1/2 cup diced onion
• 2 Tablespoons grape seed or olive oil
• 1/2 cup shredded Colby jack cheese
• 3 eggs
• optional: jalapeno, green chile, mushrooms

Directions:

1. Preheat grape seed oil in a nonstick frying pan on medium heat while dicing onions.
2. Add onions to pan and stir occasionally while dicing the sliced ham.  Once the onions begin to brown, add the ham and any other optional ingredients, and stir to brown the ham.
3. Add eggs and stir to mix ingredients, don’t over stir or the ingredients will not bond together.  Sprinkle cheese over top.  Once the eggs are mostly firm, fold the omelet over in half.  Cook on both sides to taste.  I always throw the cooked omelet in the microwave for 30 seconds after I remove it from the pan to ensure all of the eggs are fully cooked without burning the outside.