Ham and Cheese Roll-Ups
Ham, cheese and ranch rolled up in crescent roll or pizza dough and glazed with brown sugar and poppy seeds makes the best party food or easy family meal!
Servings 12 Roll-ups
9x13 Baking Dish
- 8 ounces crescent dough sheet of dough is preferred
- 3 tablespoons ranch dressing
- 8 ounces sliced honey ham
- 6 - 8 ounces Swiss cheese
- 4 tablespoons butter melted
- 1/3 cup brown sugar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons poppy seeds
Preheat oven to 350°F and spray a 9 x 13 pan with non-stick cooking spray.
On a large cutting board or baking sheet unroll sheet of crescent roll dough. Spread ranch in an even layer over the dough.
Layer half of the sliced ham. Make sure ham is placed evenly along the short edges and one long edge. Leave the ham and cheese back an inch from the other long edge of dough.
Layer the cheese on top of the ham. Layer remaining ham on top of the cheese.
Starting with the long edge that has ham and cheese flush with the edge start rolling. Continue rolling and end with the seam side down.
Slice the roll into 12 evenly sized rolls. Place the cut side of the rolls down so that the rolled up ham and cheese is exposed on the top side.
Melt the butter and stir in the brown sugar, mustard, Worcestershire sauce and poppy seeds.
Spoon glaze over top of rolls and bake for 20 - 25 minutes until browned.
- Crescent dough can be substituted for a tube of thin crust pizza dough
- Shredded cheese can be used in place of sliced cheese, just be sure to make an even layer
- Cheddar, Colby Jack or provolone cheese can be substituted for Swiss cheese
- If you don't have ranch dressing a tablespoon or two of dry ranch seasoning can be mixed into the sweet glaze and poured over the rolls
- Allowing the ham and cheese to warm up on the counter for about 30 minutes before assembling makes the roll-ups bake a little more quickly
- Cold dough is easiest to work with, so leave dough in the refrigerator until ready to use
- The roll-ups look like they won't fill up the 9 x 13 inch pan but they will expand as they bake, so don't worry about the extra space
- Leave ingredients an inch away from the long end on top, but be sure to cover both of the shorts ends with a nice amount of meat and cheese
Calories: 317kcal | Carbohydrates: 16g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 532mg | Potassium: 99mg | Fiber: 1g | Sugar: 8g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 1mg