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1
Preheat your oven to 425.
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2
Roll out your pizza dough onto parchment paper set on the counter.
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3
It will be all jumbled and wrinkley, thats fine.
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4
Roll it out or pat it out with your hands very thinly into a big square.
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5
(I trim mine off into a square with my pizza cutter because I have cooking OCD!
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6
I swear but you dont have to be so precise.)
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Leaving a big two to three inch strip in the middle for the goodies to go.
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8
Slice into the edges of the dough on each side, every 1/2 inch or so so you make flaps to fold over and braid with.
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9
Set aside.
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10
In a small sauce pan, melt your butter over medium low heat.
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11
Add the cream and chunked up Velveeta, whisking till combined and smooth.
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Use a spoon, test to see if it coats the back of the spoon and stays there.
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13
Thats what you want...thick and creamy.
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14
If its too thin, whisk in some more Velveeta.
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15
Stir in the mustard if using.
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16
Remove from heat and let cool a minute or two.
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17
Spread on the cheese sauce in the middle of your dough in a thick layer right down the middle.
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18
Add your ham on top of the cheese sauce, as much or as little as you want.
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19
Top with a sprinkling of the mozzarella/provolone cheese.
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20
Now the fun part!
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21
Braid the dough over top of the ham and cheeses, pulling the dough across and stretching if you have to.
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22
Its ok...its really forgiving to work with!
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23
When you get to the end, if you have dough left over, just trim it or tuck under the braid.
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24
Move the parchment paper to a low edge cookie sheet and brush the top of the braid with the beaten egg.
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25
Salt and pepper to taste and pop it in the oven for about 15-18 minutes.
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26
Let it cool for about 3 minutes before slicing or the cheese sauce will ooze out EVERYWHERE and you dont want that.
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27
(Or two if youre uber hungry!)
