1 c. shredded sharp Cheddar
1 c. all-purpose flour
1 tbsp. ice water
1/3 c. hot pepper jelly
1/3 c. chopped smoked ham
Cayenne pepper may be added

Preheat oven to 375 degrees. Pulse cheese and flour together in food processor until mixture resembles coarse crumbs. Add water through feed tube, processing just until mixture holds together.

Divide dough in half. Roll one dough half. 1/8 inch thick between 2 sheets of wax paper. Cut into 2 inch circle with biscuit cutter. Transfer circles to ungreased cookie sheet. (If dough gets slick, refrigerate for 10 minutes.) Place about 1/4 teaspoon jelly and ham in center of each circle, fold over and crimp edges with fork. Repeat with remaining dough, rerolling scraps of dough. Bake 10-15 minutes until lightly browned. Transfer to wire rack or absorbent paper towels to cool. Wrap well and freeze up to 1 month. Reheat on cookie sheet in 350 degree oven until warm. Makes 50.