Delicious Asparagus, Ham and Cheese Stuffed Buns

Serves 8

stalks of asparagus, ends trimmed, cut into 1-inch pieces  8 medium 
olive oil           1 teaspoon 
 ham, chopped     4 to 6 slices deli
Gouda cheese, grated (about 1 cup)    4 ounces 
1 (8-count) tube of store-bought biscuits or 1 pound pizza dough, divided into eighths
Salt and fresh-ground pepper

Preheat the oven to 400°F. Spread asparagus in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss until coated. Roast asparagus for about 10 minutes or until just tender. Remove from the oven and cool slightly.

Lower oven temp to 350°F.

Extend a bit of bread mixture to about twice its size. Place on an ungreased preparing sheet and best one portion of the mixture round with around 2 tablespoons cheddar, ham, and hacked asparagus. Overlap the roll batter over the filling, immovably seal the crease, and reshape into a round. Rehash with the rest of the fixings. 

Heat the buns for 13 to 15 minutes or until the point that the tops are profound brilliant dark colored. Expel from the stove and serve quickly with grainy mustard.

To freeze the buns, cook as directed and cool completely. Individually wrap buns in plastic and freezer foil and label with the date. Transfer to a freezer-safe resealable bag. To reheat, remove the buns from the foil and plastic wrap. Place on a baking sheet and bake at 350°F 12 to 15 minutes or until heated through.