Ingredients:

2 tubes (10 ct each) of refrigerated large-size buttermilk biscuits

1/2 cup of Apricot Preserves

1 cup of diced ham

1 cup of shredded sharp cheddar cheese

butter for greasing 10" round cake pan

Directions:

Preheat oven to 375 degrees.

Grease a 10" round baking pan and set aside.

Open the first tube of biscuits.

Working with one biscuit at a time, flatten and stretch dough out in a 4.5" circle.

Spread 1 teaspoon of Apricot Preserves on the dough.

Top with 2 teaspoons of diced ham and 2 teaspoons of shredded cheese.

Pinch the four sides of the circle together, sealing them well.

Form into a ball and place seam-side down in greased pan.

Repeat with remaining biscuits.

Arrange biscuit-balls side-by-side in baking pan until all space is covered.

Brush biscuit tops with remaining Apricot Preserves.

Bake in preheated oven for 30 to 35 minutes.

Serve hot and enjoy!

TIPS:

This recipe is easy enough that it can be made quickly on a weekend morning. Young children can help, making this a fun family project. 

The best part is that this recipe is versatile. You can change the filling according to your taste. You can also shape the bread to fit the holidays (use a Christmas Tree shaped pan for Christmas brunch; use an Easter Egg pan for Easter brunch and so on) and customize the filling accordingly.

If you don’t want to use store-bought dough, use my milk bread dough recipe instead:

https://www.nonnaantoinette.com/recipe/braided-stuffed-milk-bread