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This ham and cheese roll-ups recipe transforms 5 simple ingredients into the most delicious and easy party appetizer! These golden-baked pinwheels are quick to make with crescent roll dough, salty ham, cheese, and zesty basil pesto.
My 5-ingredient baked ham and cheese roll-ups are like a grown-up version of the ham and cheese pinwheel sandwiches we ate as kids. They’re a bit more sophisticated, with salty ham and melty cheese rolled up inside a crispy, golden pastry shell with pesto. I make them with refrigerated crescent roll dough and it’s SO easy. These roll-ups make a great party appetizer or a satisfying light meal. Don’t forget a side of extra pesto for dipping!
Reasons to Love These Baked Ham and Cheese Roll-Ups
- Quick and easy to make. These easy ham and cheese roll-ups take only 25 minutes to make. That’s including the time it takes to bake them!
- 5 ingredients. A tube of crescent roll dough cuts down on the ingredients and makes this recipe super simple.
- Perfect finger food. As soon as these crispy baked ham rollups hit the table at a party, they practically disappear! They’re delicious and herby thanks to basil pesto, and they’re the perfect size to carry around.
- Party ready. They pair nicely with more favorite finger foods, like crispy air fryer potato wedges, bacon-wrapped chicken bites, and crostini dipped in pepperoni pizza dip.
What You’ll Need
I love that I can whip up this appetizer with only a few simple ingredients. Below are some notes on what’s involved. Scroll down to the printable recipe card for the full recipe details, followed by visual step-by-step instructions showing how to make your ham and cheese roll ups.
- Crescent Roll Dough – Use your favorite canned crescent roll dough from the refrigerated section, like Pillsbury Grands. Of course, if you’re up to the task of making pastry dough from scratch, go right ahead, or you could also make them with puff pastry sheets.
- Cheese Slices – I use Kraft singles. Feel free to use any sliced cheese you like, such as cheddar, Swiss, Provolone, etc.
- Ham – Deli ham works perfectly here. You can also make these ham and cheese roll-ups with leftover glazed ham, sliced extra thin.
- Dijon Mustard – You could also use yellow mustard or hot brown mustard for a different flavor profile. I also think these would taste great with honey mustard for a little sweet-savory contrast.
- Pesto – This can be store-bought or homemade basil pesto, or another kind, like spinach pesto or parsley pesto.
Recipe Tips
- Roll tightly. Pinch the seams of the crescent dough together, making sure that there aren’t any gaps. Also, roll the dough up tightly around the ham and cheese to prevent the fillings from falling out.
- Use a sharp knife. The sharper the knife, the neater your cuts will be when slicing the rolls. A dull blade risks squashing the roll-ups.
- Check for doneness. These baked ham and cheese roll-ups are done when the pastry crust is golden brown and the cheese inside is melted and bubbly. If you notice that the tops are browning too quickly, tent the baking dish lightly with foil while the roll-ups finish baking.
- Make them ahead. Prepare the roll-ups as written, but don’t bake them. Cover and refrigerate them until you’re ready, and then uncover and bake as directed.
My Easy Variations
- Different protein. In place of ham, try rolling up other deli meats like sliced turkey, roast beef, and cured meats like prosciutto, Copa, and salami.
- Different spread. Replace the Dijon mustard with another spread like tapenade, roasted garlic aioli, or red pepper relish.
- Garlic butter. Instead of pesto, brush the tops of the ham and cheese rollups with garlic butter sauce before baking.
- Vegetarian. Swap the ham with sautéed spinach, garlic, and feta, like the filling in my spinach and feta puff pastry recipe.
- More add-ins. Slice up sun-dried tomatoes, pitted olives, pickles (a baked version of ham and pickle roll-ups? Yes, please!), or jalapeño peppers. I’m also thinking of testing out a version of this recipe with sweet, thinly sliced apples, similar to my ham and apple grilled cheese.
Serving Suggestions
I love making ham and cheese roll-ups for parties, picnics, brunches… you name it! There really isn’t an occasion where these don’t shine on an appetizer table. I’ll make them for brunch to serve alongside a frittata or spinach quiche. They’re also delicious finger food at get-togethers and picnics with a side of macaroni salad or potato salad. And if it’s happy hour, don’t forget a pitcher of refreshing vodka lemonade!
Storing and Reheating Leftovers
- Refrigerate. Keep these ham and cheese roll-ups airtight in the fridge for 3-4 days.
- Reheat. Warm the roll-ups in a 375ºF oven until they’re heated through. I highly recommend reheating these in the oven over the microwave as it crisps the pastry back up.
- Freeze. To freeze the baked pinwheels, pre-freeze them in a single layer on a baking sheet. Afterward, transfer the solid roll-ups to a freezer-safe container and freeze them for up to 1 month. Thaw them in the fridge before reheating.
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Ham and Cheese Roll Ups
Ingredients
- 1 tube (8 ounces) refrigerated crescents dough
- 8 cheese slices, like Kraft singles
- 8 ounces thin sliced ham
- ¼ cup Dijon mustard
- ⅓ cup basil pesto
Instructions
- Prep. Preheat the oven to 375˚F. Spray an 8×8 baking dish with cooking spray and set aside.
- Roll out the dough. Roll out the refrigerated crescent dough and pinch together all the seams.
- Assemble. Arrange the cheese slices in a single layer over the dough. Arrange the ham slices over the cheese. Spread Dijon mustard over the ham slices.
- Roll and cut the pinwheels. Starting with the side nearest you, carefully roll up the dough, tightly. Using a sharp knife, cut the dough into 9 slices.
- Add pesto. Transfer the roll ups to the previously prepared baking dish. Spread basil pesto over the rollups.
- Bake. Bake for 12 to 13 minutes, or until the rollups are golden brown. Remove from oven and let them stand for about 3 to 4 minutes, then serve.
Equipment
Notes
- Meats: Swap ham with other deli meats like turkey or roast beef.
- Vegetarian: Replace ham with thinly sliced veggies like bell peppers or zucchini.
- Add-ins: Consider sun-dried tomatoes, olives, pickles, or jalapenos for extra flavor.
- Sauces: Try different sauces or spreads such as honey mustard, barbecue sauce, or a garlic herb spread.
- Extra Cheese: Sprinkle shredded cheese on top before baking.
- Make ahead of time by covering the prepared rollups with plastic wrap and refrigerating them. DO NOT bake.
When ready to bake, remove from fridge and bake uncovered.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Ham and Cheese Roll-Ups
These ham and cheese roll-ups take about 10 minutes of hands-on prep, so you can easily have them ready for the oven in time for guests to arrive. Nothing says “welcome to the party” like freshly baked, cheesy puff pastry roll-ups!
- Prepare the dough. While the oven preheats to 375ºF, unroll the crescent roll dough on a clean work surface. Use your fingers to pinch the seams together, creating one large pastry sheet.
- Assemble. Lay the cheese slices over the dough first, then the ham. Afterward, spread Dijon evenly over the top.
- Roll it up. Starting from one side, roll the dough tightly around the ham and cheese filling. Once that’s sealed, use a sharp knife to cut the log into 9 even-sized slices.
- Bake! Now, arrange the pinwheels in a greased 8×8” baking dish. Brush the tops of the rolls with pesto, then bake at 375ºF for 12-13 minutes until they’re crispy and golden outside. Enjoy them straight from the pan, or move them to a platter with a side of leftover pesto for serving. See above for more ideas.
Air Fryer Method
You can absolutely make these ham and cheese roll-ups in the air fryer if you have one. Follow the instructions to assemble the roll-ups, and arrange them inside a pan that fits inside your air fryer. Cook at 350ºF for 10-11 minutes, or until golden.
Gosh these look good. I made something similar this year for watching the game, but I really love your pesto addition. I’m going to have to remember that! Great idea!
Full of flavor and great appetizer.
I’d love to dig into that pan! The PESTO!!! Yum.
I would have never have thought to put Dijon with pesto but these look so good! I’m excited to try them! Food is usually the most important part of the game for me, but this year I had my team in it! I grew up in Colorado. ๐ It was a fun night, that was for sure!
HOLY YUM! I am totally saving this recipe for next year…or tomorrow…or heck, heading to the kitchen now. ๐ Pinning!
What a delicious idea.
Ah! Delicious, delicious! These look like the perfect snack and beyond!
I’ll have beer with that and skip the game.