Baked Ham and Cheese Rolls with Honey Mustard Glaze
Published Sep 28, 2023•Updated Feb 14, 2024
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These ham and cheese rolls are layered with savory ham, filled with melty cheese, and covered in a mouthwatering, tangy honey and Dijon mustard glaze. Using store-bought pizza dough is the time-saving trick that makes this recipe quick and easy.
If you’re hosting a game day gathering, there’s one dish you can always depend on to be a hit: ham and cheese rolls. The irresistible combination of salty ham covered in melted cheese, warm pizza dough, and the most amazing honey-mustard glaze to ever grace a sandwich is what makes this dish disappear as soon as it hits the table.
When you need a recipe that is make-ahead-friendly, works for just about every occasion, and is family-friendly too, make these ham and cheese rolls your go-to! Their golden brown exterior, warm, chewy center, and rich, buttery and tangy flavor will have everyone asking for more.
How to Make It
- Prep the dough. Roll pizza dough out and brush with butter.
- Add ham and cheese. Top the pizza dough with ham and then with cheese. Be sure no slices overlap.
3. Roll the dough. Roll the pizza dough away from you and into a log shape. Slice into 9 even pieces.
4. Allow to rise. 20 minutes is all it takes for the dough to rise. In the meantime, make the honey mustard glaze.
5. Bake. Pour honey mustard glaze over the rolls and bake in the preheated oven for 30 to 40 minutes.
6. Serve. Ham and cheese rolls are great warm or at room temperature.
Ingredients
- Pizza Dough – One of the best things about this easy recipe is that it gets even easier when you use store-bought pizza dough. Home-made dough also works.
- Unsalted Butter – For extra yummy, buttery flavor. Stick with unsalted butter to control the salt level.
- Ham slices – Use traditional sliced deli ham, honey ham, or Black Forest ham. Just like with the cheese slices, thinner pieces are easier to roll.
- Swiss or Provolone Cheese – If you purchase the Swiss or Provolone cheese from your local deli, ask for thinner slices. This will make assembling the rolls a breeze.
- Dijon Mustard, Honey – Sharp, tart and tangy Dijon mustard combined with sweet honey is the absolute best condiment for ham and cheese sandwiches.
- Poppy Seeds – Poppy seeds add extra texture to each cheesy bite.
Make Ahead
This dish is really easy to make ahead. When the rolls come out of the oven, allow them to cool completely. Store the cool rolls in an airtight container overnight. When you’re ready to serve, reheat in the microwave or in the oven. If you use the oven method, cover the dish with foil first.
You can also assemble the rolls a day ahead, refrigerate, and bake before serving.
How to Store
Store leftover ham and cheese rolls in an airtight container in the refrigerator for 2-3 days. They will also stay fresh in the freezer for 3-4 months.
Recipe Tips
- Room temperature pizza dough is easier to work with than dough that has just come out of the refrigerator. Remove the dough from the fridge 20 minutes before you begin.
- If you use thicker slices of ham, be sure the pieces don’t overlap when placing them on the pizza dough. This will make rolling easier.
- Wondering what to do with all of that leftover Easter ham? Ham and cheese rolls have got you covered.
Variations
- Try a different meat – You can get really creative with this roll recipe. Try roast beef, sliced turkey, or even an artisanal meat like prosciutto.
- Add veggies – Adding a leafy green like spinach most definitely counts as a serving of vegetables!
- Use Hawaiian bread – Hawaiian ham and cheese rolls are a slightly sweeter version of this recipe, and equally crave-worthy.
FAQs
Ham and cheese rolls are a really versatile dish. You can serve them as appetizers, include them as part of a potluck spread, or serve them as a tasty lunch or dinner. They also make an incredible snack, or an addition to school lunches.
Poppy seeds add another layer of texture to the the top of ham and cheese rolls, but if you’re not a fan of these seeds, then feel free to omit them. This appetizer also tastes delicious without them.
Need a little inspiration to see how quick and easy this recipe is? Check out the video below.
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Baked Ham and Cheese Rolls with Honey Mustard Sauce
Equipment
- 8×8 baking dish
- Mixing Bowls
- Rolling Pin
Ingredients
- 1 pound pizza dough (store-bought or home-made)
- 1/2 cup unsalted butter
- 8 large slices ham (thinner slices will roll easier)
- 8 large slices Swiss or Provolone cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon poppy seeds
Instructions
- If the pizza dough is refrigerated, take it out of the fridge 20 minutes before you begin so that it comes to room temperature (this will make it easier to work with).
- Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with nonstick cooking spray.
- Roll pizza dough out on a lightly floured surface into a rectangle that is roughly 16″ x 8″ (just use the baking dish as a guide, no need to be exact).
- Heat butter in the microwave until melted. Brush the surface of the rectangle lightly with melted butter (this should require about 1 Tablespoon of butter), and set the remaining butter aside.
- Top the pizza dough with ham and then with cheese each in a single layer with no slices overlapping.
- Starting with the edge closest to you, roll the pizza dough up into a log so that the ham and cheese is on the inside. Use a serrated knife to slice the roll into 9 even pieces. Place the pieces in the prepared baking dish and set aside to rise for 20 minutes.
- Whisk remaining butter with mustard, honey and poppy seeds. After the dough has risen slightly, pour honey mustard glaze over the top of the rolls. (This will look like a lot of sauce, but that’s what makes it so good!)
- Bake the rolls until the dough is cooked through and golden on top, 30 to 40 minutes.
- Serve rolls warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was inspired by the absolute mountain of leftover Easter ham we had in the fridge this year (which we served alongside this strata). It was a fun Easter that started with snow (!) and ended with a post-nap egg hunt once the sun came out. Molly and Clara were VERY excited about their visit from the “Eater” Bunny.
So, so greasy. My family did not love this as I had hoped. I didn’t plan on eating them but even my teens thought they were a flop. Too bad. Not for us!
I’m so sorry to hear that MJ! sorry it wasn’t a winner for your family.
Cant wait to try these for our weekend guests! Can they be out together the night before?
Yes! Absolutely – they can be made ahead of time. They’re best warmed up right before serving in the microwave or covered tightly with foil and reheated in the oven. They can also be assembled a day ahead and then refrigerated and baked right before serving.
How do there reheat? I like to make double batches and have left overs.
Hi Kelly – these reheat well! I usually just microwave them until warm.
Can these be the night before?
Absolutely. Be sure to transfer them to the refrigerator fairly quickly after forming the rolls so they don’t rise too much as they rest.
I made these for Easter today and they were so good! They took about 32 minutes to bake and even then, they were swimming in pools of butter when I took them out. Which was not a problem since butter = flavor! 🙂 Thanks for the yummy recipe!
So glad you liked them, Susan! And yes – they do have a good dose of butter, but I’m with you – we’re never ones to shy away from butter, especially on a holiday. 😉
What is the serving size for the 407kcal amount?
That is for 1 roll. We just ran updated calorie counts using more specific measurements (8oz ham and 8oz cheese) which gave us a slightly lower count, but is now reflected in the recipe card. As always, calorie counts are just an estimate. Hope that helps!
Made my 1st batch today. I had crescent rolls that were going to expire, so that is what I used. I cut the log into 10 pieces and I placed them in muffin tins.( I had made another recipe using crescent rolls -different ingredients- that called for placing the rolls side-by-side. I was not pleased with the results.. so thought I would try the muffin tins). VERY pleased.. in fact my husband and I ate all of them and had to make another batch for guests!!! Want to try with roast beef and horseradish next time!
Oh what a great idea – roast beef and horseradish sounds delicious!
These look amazing! I usually try to make recipes exactly as written but I’m wondering if you thought adding spinach or some veggies would be a good addition? Just a thought! Would love to hear your opinion. Will be trying these for sure regardless!
I love those ideas for additions and think they’d be great! I make a cubano version of the recipe (it can also be found here on the site) that includes pickles. It benefits from being cooked, covered, for a bit longer since the extra fillings can cause the cheese to need a bit longer to melt, but otherwise it’s great with fillings. Spinach and / or veggies sound delicious!
I love your site, your photos and your two cute bunnies. Cherish these days and fill those photo albums secretly, it will be a priceless gift for them in the future.
These rolls look beyond delicious! The step-by-step photos are super helpful, and I love the addition of poppy seeds too. YUM!
These look yummo! I might add some small chunks of pineapple, too!