Mini Ham and Cheese Rolls

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These Mini Ham and Cheese Rolls are the kind of thing I always forget how much I love—until I make them again. They’re buttery, melty, and just salty enough to feel a little indulgent.

With a flaky crescent dough shortcut and a quick Dijon glaze on top, they look like you put in way more effort than you actually did.

Jump to Recipe

I like using Swiss cheese for a slightly sharp bite, but cheddar totally works too. And the glaze? Just a touch of Dijon mixed with melted butter and parsley—it gives each roll a little extra something without overpowering the filling.

They’re great for parties, potlucks, or honestly just a cozy lunch with soup.

These are best right out of the oven, but you can absolutely prep them ahead. Assemble and refrigerate them unbaked, then pop them in the oven when you’re ready.

Easy, satisfying, and guaranteed to disappear fast.

Mini Ham and Cheese Rolls
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Mini Ham and Cheese Rolls

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 tube refrigerated crescent roll dough (8-count)

  • 8 slices deli ham, folded or cut to fit

  • 4 slices Swiss or cheddar cheese, cut in half

  • 1 tablespoon butter, melted

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon dried parsley

Directions

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Unroll crescent dough and separate into 8 triangles.
  • Place 1 slice of ham and a half slice of cheese on each triangle. Fold or trim as needed to fit.
  • Starting at the wide end, roll each triangle up into a crescent shape and place on the baking sheet.
  • In a small bowl, mix melted butter, Dijon mustard, and parsley. Brush the tops of the rolls with the mixture.
  • Bake for 12 to 15 minutes, or until golden brown and cheese is bubbly.
  • Serve warm. Optional: offer extra Dijon or honey mustard for dipping.
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Make-Ahead Tips

Assemble, Then Refrigerate

You can fully assemble the rolls (with the ham and cheese) and place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Brush with the Dijon glaze right before baking so they don’t get soggy.

Freeze Before Baking

To freeze, assemble the rolls without the glaze, then freeze on a tray until solid. Transfer to a freezer-safe bag or container. When ready to bake, place them on a sheet, brush with glaze, and bake straight from frozen—just add 3–5 extra minutes to the baking time.

Reheat If Baked Ahead

If you’ve already baked them, store in the fridge in an airtight container. Reheat at 350°F for 8–10 minutes until warmed through. Cover loosely with foil if you don’t want the tops to brown more.

Mini Ham and Cheese Rolls

These Mini Ham and Cheese Rolls are the kind of thing I always forget how much I love—until I make them again. They’re buttery, melty, and just salty enough to feel a little indulgent.

With a flaky crescent dough shortcut and a quick Dijon glaze on top, they look like you put in way more effort than you actually did.

Jump to Recipe

I like using Swiss cheese for a slightly sharp bite, but cheddar totally works too. And the glaze? Just a touch of Dijon mixed with melted butter and parsley—it gives each roll a little extra something without overpowering the filling.

They’re great for parties, potlucks, or honestly just a cozy lunch with soup.

These are best right out of the oven, but you can absolutely prep them ahead. Assemble and refrigerate them unbaked, then pop them in the oven when you’re ready.

Easy, satisfying, and guaranteed to disappear fast.

Mini Ham and Cheese Rolls
Pin
Print

Mini Ham and Cheese Rolls

Recipe by Tammy Poppie
0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 tube refrigerated crescent roll dough (8-count)

  • 8 slices deli ham, folded or cut to fit

  • 4 slices Swiss or cheddar cheese, cut in half

  • 1 tablespoon butter, melted

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon dried parsley

Directions

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Unroll crescent dough and separate into 8 triangles.
  • Place 1 slice of ham and a half slice of cheese on each triangle. Fold or trim as needed to fit.
  • Starting at the wide end, roll each triangle up into a crescent shape and place on the baking sheet.
  • In a small bowl, mix melted butter, Dijon mustard, and parsley. Brush the tops of the rolls with the mixture.
  • Bake for 12 to 15 minutes, or until golden brown and cheese is bubbly.
  • Serve warm. Optional: offer extra Dijon or honey mustard for dipping.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

Make-Ahead Tips

Assemble, Then Refrigerate

You can fully assemble the rolls (with the ham and cheese) and place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Brush with the Dijon glaze right before baking so they don’t get soggy.

Freeze Before Baking

To freeze, assemble the rolls without the glaze, then freeze on a tray until solid. Transfer to a freezer-safe bag or container. When ready to bake, place them on a sheet, brush with glaze, and bake straight from frozen—just add 3–5 extra minutes to the baking time.

Reheat If Baked Ahead

If you’ve already baked them, store in the fridge in an airtight container. Reheat at 350°F for 8–10 minutes until warmed through. Cover loosely with foil if you don’t want the tops to brown more.