These Ham and Cheese Crescent Rolls are made with tender, fluffy rolls that are stuffed with ham, cheese, and glazed with a delicious homemade honey mustard sauce!
A SIMPLE AND TASTY SNACK
These Ham and Cheese Crescent Rolls are not just easy but they are so good! I make these a lot as a snack or a quick lunch for us. Who doesn’t love a warm ham and cheese? The honey mustard butter glaze really takes these over the top! Especially if you need ideas to use up leftover ham, this will fit the bill!
FREQUENTLY ASKED QUESTIONS:
Yes, you can make these ham and cheese rolls in the Air Fryer. Assemble as you do in this recipe. Spray the basket with non stick spray before placing the rolls in the Air Fryer basket. Don’t let them touch, depending on the size of your fryer, you may need to work in batches. Then air fry at 330F for 6-7 minutes. You may need to cook another 1-3 minutes until they become golden brown. Remove, serve, and enjoy.
I think that’s what really sets these rolls apart from other recipes. To me, it’s a must. Be sure to use it all and brush it over everything to really bring the flavor out.
I like Dijon because it gives it a little flavor without being a strong mustard taste. You can use yellow mustard but I highly suggest the dijon.
Sure. This is a great base recipe to work off off. Other sliced deli meat like turkey or chicken would work and you can trade out the cheese. Other options that would be yummy are cheddar, American, gruyere or mozzarella.
These are best eaten the same day that you make them. However, if you really want to keep leftovers, you can. They’ll keep in the fridge for up to 3 day or in the freezer for up to 3 months. To reheat these stuffed rolls, pop them back in the Air Fryer or oven for just a few minutes until they’re warmed up again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- crescent rolls – I know folks are gonna ask about other kinds of breads but I have only ever made these with crescent rolls so I can’t speak for other rolls.
- deli ham – you can substitute for other meats here if you like.
- deli Swiss cheese – if you aren’t a fan of Swiss, try mozzarella, provolone, cheddar or Colby Jack.
- unsalted butter – I think the ham and crescent rolls are plenty salty enough so I went with unsalted butter but if all you have is salted, that will be fine.
- honey – use your favorite honey – I haven’t tried any substitutions in this recipe for the honey so use your best judgement when it comes to switching out ingredients.
- Dijon mustard – as I said above, I think regular yellow mustard might be too strong of a mustard taste.
- garlic powder – this is just going to give it a nice little hint of flavor that goes really well with the other flavors in this recipe.
HOW TO MAKE HAM AND CHEESE CRESCENT ROLLS
Preheat the oven to 375°F. Line a sheet tray with parchment paper, and set aside. Unroll the crescent rolls.
Place one slice of ham at the bottom wider part of the triangle, and fold it over itself.
Cut a piece of cheese in half and place it on top of the ham.
Tight roll to form a crescent shape, and place on the prepared sheet tray. Repeat with the remaining rolls and place them on the tray, not touching.
In a small bowl, whisk together the butter, honey, dijon, and garlic powder.
Brush the glaze on top of the rolls, use all of it.
Bake for 12-14 minutes until golden brown. Allow to cool on the pan for 5 minutes, and serve.
CRAVING MORE RECIPES?
Ham and Cheese Crescent Rolls
- 8 ounce can crescent rolls
- 8 sliced deli ham
- 8 slices deli Swiss cheese
- 2 Tablespoons unsalted butter, melted
- 1 Tablespoon honey
- 1 teaspoon dijon mustard
- ¼ teaspoon garlic powder
- Preheat the oven to 375°f. Line a sheet tray with parchment paper, and set aside.
- Unroll the crescent rolls.
- Place one slice of ham at the bottom wider part of the triangle, and fold it over itself.
- Cut a piece of cheese in half and place it on top of the ham.
- Tight roll to form a crescent shape, and place on the prepared sheet tray. Repeat with the remaining rolls and place them on the tray, not touching.
- In a small bowl, whisk together the butter, honey, dijon, and garlic powder.
- Brush the glaze on top of the rolls, use all of it.
- Bake for 12-14 minutes until golden brown. Allow to cool on the pan for 5 minutes, and serve.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Some of the cheese will escape out the sides that’s okay. Once the crescents cool slightly, the cheese will stay intact.
- These are best eaten right away or on the same day. To reheat, pop it back in the oven or air fryer for a few minutes.
- The glaze really sets it off, it is a must. It seems like it will be too much, but use it all and brush it over everything.
- Use this as a base with your favorite deli meats and cheese. This doesn’t have to be made with Swiss – cheddar, American, gruyere and mozzarella are all great choices.
- Again, best on the same day but will keep in the fridge for up to 3 days. Freeze for up to 3 months.
- You want to make sure to use unsalted butter for the glaze, the rolls, cheese, and ham are already salty enough.
- Add a sprinkle of dried parsley on top for garnish if desired.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.