Chicken Cordon Bleu Kebabs

Step 1: Combine the ground chicken, sausage, seasoning in a bowl. Step 2: Using an ice cream scoop, scoop the chicken mixture, then submerge a piece of cheese in the middle and roll it into a ball. Set aside. Step 3: Combine the flour with seasoning in one bowl, in another the egg and herbs, and the panko in a third. Toss the meatball in the flour, then dunk in the egg then toss in the bread crumbs making sure its fully coated. Step 4: Lay out a 4 inch long and 12 inch wide piece of the refrigerated pizza dough. Place a few slices of smoked ham (cut to size) on the dough and wrap each meat ball with the dough. Continue to alternate the direction of wrapping the dough to create a figure 8 shape around all 3 balls. Secure by inserting a wooden skewer through each ball. Place them on a baking tray. Step 5: Combine a beaten egg with the Dijon mustard and paint each piece of dough wrapping the meat balls. Bake at 425 F for 25 minutes.