Baked Ham and Cheese Roll Ups

Baked Ham and Cheese Roll Ups are the ultimate crowd-pleasing finger food I pull out for every party. Each roll is packed with savory honey ham and melty Swiss cheese, all wrapped in a soft homemade dough and finished with a buttery mustard sauce that bakes up golden and fragrant. These are always the first to disappear from the snack tray and they make gatherings feel extra special.

I first made these for our annual game night and by halftime they were gone. Now my family insists I double the batch for any event or we risk running out before the party even starts.

Ingredients

• Warm water: The right temperature helps activate the yeast quickly try to use filtered water if you can
• Granulated sugar: Just a touch sweetens the dough and feeds the yeast
• Vegetable oil: Keeps the dough tender and moist
• Instant yeast: Gives a quick reliable rise for fluffy rolls
• Salt: Balances the flavors and strengthens dough structure
• All-purpose flour: Classic base for a soft yet sturdy bread roll use unbleached flour for best results
• Honey ham sliced thin: Adds a touch of sweetness and a soft bite choose fresh deli-sliced for best flavor
• Swiss cheese shredded: Melts beautifully and offers a nutty tang buy blocks and shred yourself for gooey texture
• Salted butter melted: Adds richness to the sauce and helps the tops turn golden brown
• Mustard: Brings tang and zing to the sauce I like using Dijon or spicy brown
• Dried minced onion: Layers in flavor and a little bite look for the freshest jar
• Worcestershire sauce: Deepens the savory flavor just a splash does the trick
• Poppyseeds: Offer a gentle crunch and visual pop make sure seeds are fresh for best aroma

Step-by-Step Instructions

Mix the Dough:

Combine warm water sugar oil yeast and salt in a mixing bowl. Add flour a cup at a time mixing with a dough hook until the dough pulls from the sides of the bowl. Continue kneading until the dough feels soft and smooth which should take about three minutes. Cover the bowl with a kitchen towel and let it rest for ten minutes to allow the gluten to relax so rolling is easy.

Roll Out and Fill:

Turn the dough onto a floured surface and shape it into a large rectangle about eighteen by twelve inches. Lay thin slices of honey ham across the surface touching edge to edge. Spread shredded Swiss cheese on top creating an even layer so every roll is cheesy inside.

Roll and Slice:

Start at the long end and gently roll the dough up tightly like a log keeping the filling from spilling out. Once rolled use a sharp knife or unflavored dental floss to slice the log into twelve equal pieces. This step matters because even pieces will bake uniformly.

Arrange and Rest:

Place each cut roll with the spiral facing up on a prepared baking sheet three across and four down. Cover with a towel and let them rest for another five minutes which helps the rolls stay soft after baking.

Make the Mustard Sauce:

Stir melted salted butter with mustard dried minced onion Worcestershire sauce and poppyseeds until fully blended. Spoon or pour the sauce evenly over the tops of the rolls letting it drip down the sides for maximum flavor.

Bake:

Transfer the rolls into a preheated oven set to four hundred twenty five degrees Fahrenheit. Bake for fourteen to sixteen minutes until the tops are shiny golden brown and you smell the toasty mustard aroma. Let the rolls rest about five minutes on the tray before serving so they hold together when picked up.

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I always look forward to the melty pockets of Swiss cheese that ooze out and crisp on the pan. My kids like to sneak rolls right off the tray as soon as they’re cool enough to touch and somehow everyone swears those first ones are the best.

Storage Tips

Store any cooled leftovers in an airtight container at room temperature for a day or two. For longer storage place in the refrigerator up to four days. Reheat in the oven for best texture or microwave if you are in a hurry. If freezing wrap individually then thaw at room temp and warm before serving.

Ingredient Substitutions

Switch up the meats with roast beef or turkey for different flavors. Any melty cheese works try mozzarella provolone or cheddar. If you need to skip poppy seeds simply leave them out or sprinkle a little garlic powder for an extra kick.

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Serving Suggestions

Serve these rolls with a simple side salad or a bowl of tomato soup for easy lunches. They also make perfect party finger food just put on a platter and watch them go. For breakfast serve with fresh fruit and eggs for a hearty start to the day.

Cultural Note

Ham and cheese breads are popular across the globe from French croque monsieur to Cuban medianoche sandwiches. This recipe borrows the spirit of those classics but turns them into easy shareable rolls that always spark smiles and compliments at my table.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, you can substitute Swiss cheese with cheddar, provolone, pepper jack, or your favorite melting cheese for unique flavors.

→ Is it possible to prepare these in advance?

Absolutely. Assemble the rolls, cover tightly, and refrigerate. Bake just before serving for the best texture and taste.

→ What meat alternatives work well besides ham?

Roast beef, turkey, or chicken slices all work beautifully. Pair with complementary cheeses for delicious variety.

→ How do I keep the dough from sticking?

Lightly flour your work surface and rolling pin. If needed, keep your hands greased or floured when handling the dough.

→ Can I freeze leftovers?

Yes! Allow rolls to cool, then wrap and freeze. To reheat, warm in the oven until heated through for best results.

→ What sauce options pair well?

The mustard sauce enhances the savory flavors, but honey mustard or garlic butter sauces are also tasty choices.