Crispy, buttery crescents wrapped around melty cheddar and savory ham—can you even resist? These ham and cheese crescent rolls, loaded with cheddar, deli ham, and brushed with a sweet-savory butter glaze, are golden, gooey, and deeply snackable. One whiff from the oven and suddenly everyone’s “just popping in” for a visit.
Something wildly satisfying happens when melty cheese meets flaky pastry. Combine that with a little salty ham and the faint yeasty tang of buttery crescent rolls? It’s comfort food with a wink. Low effort, big reward—the kind of thing you can toss together for breakfast, a low-key dinner, or a “should we open a bottle of wine?” type of night. Plus, the glaze? Oh, the glaze. Don’t skip it. It’s everything in one brush: sweet, tangy, garlicky, cozy. Basically, it’s a little golden blanket for your roll.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Ham and Cheese Crescent Rolls Recipe
Let’s be real—this is not a fussy recipe. If you can roll up a sleeping bag, you can make these. The ingredients are humble, the process is weirdly satisfying, and the end result feels way fancier than the sum of its parts.
- Ridiculously simple to make: You just roll, layer, brush, and bake. Dare I say you could do it in your sleep? (Please don’t.)
- Melty-cheesy-gooey-goodness: That layered cheddar melts into little lava pockets of joy. It even bubbles a bit if you’re lucky.
- Perfect balance of salty and sweet: The butter-honey-Dijon glaze hits all the right notes. It’s unexpectedly addictive.
- Customizable for picky eaters: You can swap cheeses, skip the glaze, or use turkey… but honestly, try it as-is at least once.
- Portable, shareable, snackable: These little golden spirals are grab-and-go friendly. Perfect for potlucks or pajama brunches.
- Freezer-friendly: Make a batch, freeze a few, then smugly reheat when the snack craving hits.
Ingredient Notes
We’re working with basics here, which is why every ingredient needs to pull its weight. Here’s what you’re tossing in the ring:
- Crescent roll dough: The kind in the can with the satisfying “pop.” They bake up golden and buttery without lifting a finger.
- Cheddar cheese: Go for sharp cheddar for a stronger flavor punch, or mild if you’re playing it safe. Pre-sliced makes assembly easy.
- Deli ham: Thin-sliced is the way to go. It heats through quickly and wraps up neatly inside the dough. Black forest ham is especially dreamy.
- Unsalted butter: This is our glaze base. Melt it low and slow so it doesn’t scorch or separate.
- Honey: Adds a mellow sweetness to balance the saltiness of the ham and cheese. A little goes a long way.
- Dijon mustard: Gives the glaze that faint heat and zip that makes people go “hey, what’s in this?”
- Garlic powder: Just a pinch. It cozies things up without being too bossy.
How To Make This Ham and Cheese Crescent Rolls Recipe
This is the kind of uncomplicated kitchen moment I live for. You’ll get your hands a little buttery, your counters a little flaky, and your kitchen filled with a golden, savory smell that’ll make everyone a little grabby.
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Preheat and prep your baking sheet: Start by heating the oven to 375°F and lining your baking sheet with parchment paper. This means easy cleanup and no sticking—thank me later.
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Unroll the dough and separate triangles: Pop open that beautiful tube (brace yourself for the jump scare), then gently unravel the dough and separate it into triangles along the perforated lines. Try not to tear them—although if one looks “creatively shaped,” just embrace it.
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Layer the cheese and ham: Place half a slice of cheddar near the wide end of each triangle. Top it with a nice fold of ham, then the other half of the cheese. This zig-zag layering helps things melt evenly and stay mostly inside the dough.
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Roll ‘em up: Starting at the wide end, roll each triangle toward the tip. Tuck the skinny tail underneath so it doesn’t flip up while baking. Place each roll on the baking sheet with a little space in between—your future self will appreciate it when they puff.
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Mix and brush the glaze: In a small bowl, stir together the melted butter, honey, Dijon, and garlic powder. The smell is oddly satisfying, like warm garlic bread took a sweet vacation. Brush this mixture over all the rolls.
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Bake to golden perfection: Pop them in the oven for 12 to 15 minutes. They should be puffed, golden brown, and starting to ooze slightly at the seams (in a charming way). Peek during the last couple minutes—crescent dough goes from “golden” to “whoops” real quick.
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Cool slightly and serve: Let them cool for about 5 minutes on the pan so nobody scalds their mouth on molten cheese. Then dig in.
Storage Options
So, let’s say you made a batch—maybe even a double batch—and now you’ve got leftovers (wild, but go with me here). Here’s how to keep those beauties fresh and reheat them without sadness.
For short-term storage, just pop any cooled rolls into an airtight container and refrigerate. They’ll stay tasty for up to 4 days, though they’ll lose a little crispness. A quick zap in the microwave (15–30 seconds) brings back the gooey magic, but the outside might go a little soft.
If you want that bakery-style crisp again, reheat them in a toaster oven or conventional oven at 350°F for 5–7 minutes. That brings the flake back to life.
And yes, absolutely—you can freeze them. Wrap each roll individually in plastic wrap or foil, then stash them all in a freezer bag. When you’re ready, reheat straight from frozen at 350°F for 10–12 minutes. Or if you’re patient (who is though?), thaw overnight in the fridge and rewarm from there.
Variations and Substitutions
Got picky eaters or random odds and ends in the fridge? These rolls are super flexible. Here are a few easy swaps that totally work:
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Swiss or Gouda cheese: Sharp cheddar is fab, but a nutty Swiss or creamy Gouda turns it into something a little more European picnic-y.
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Turkey instead of ham: Turkey slices are milder but still tasty. Especially if you’ve got some leftover from earlier in the week.
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Add sliced jalapeños or pickles: A little heat or vinegar zing tucked inside with the ham makes them extra zippy.
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Use spicy brown mustard instead of Dijon: It adds a bolder punch. Just watch the salt level—it can get assertive fast.
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Veggie twist with sautéed mushrooms or spinach: Fold in a few spoonfuls of cooked veggies under the cheese. Great for mixing things up (and sneaking in greens).
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Gluten-free dough options: If you’re avoiding gluten, there are decent refrigerated gluten-free crescent doughs that work just as well here.
What to Serve with Ham and Cheese Crescent Rolls
These are surprisingly versatile, and depending on your vibe, can lean toward brunch, lunch, or cozy dinner snackround.
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A warm, lightly dressed salad: Something green and tangy like arugula with lemon vinaigrette cuts right through the buttery-ness. Plus, it makes your plate look like you totally planned dinner.
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Tomato soup or potato leek: Soup and crescent rolls are a match made in melty comfort heaven. Dip ’em. Dunk ’em. Double up.
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Fruit and cheese platter: If you’re serving these at a party, a little side of grapes, sliced apples, and sharp cheese leans it elegantly snacky without much effort.
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Louisiana dirty rice: Sounds like a weird combo? Try it. Hearty, spiced rice plus ham and cheese just works—especially if you’re not into “dainty.”
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Bacon basil cornbread muffins: If you’re going full brunch board, throw these on the side and let people graze. Sweet, savory, and deeply Southern.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these ham and cheese crescent rolls ahead of time?
You bet. You can fully assemble them, cover tightly, and refrigerate for up to a day before baking. When you’re ready, just brush on the glaze and pop them in the oven. If they’re going in cold, add another minute or two to the bake time.
What kind of ham works best in this recipe?
Look for thin-sliced deli ham, since it folds nicely and heats through quickly. Black forest or honey ham are solid choices. You could even chop up leftover baked ham if it’s all you’ve got—just go thinner so it layers well inside the crescent dough.
Can I freeze these after baking?
Absolutely! Wrap the baked and cooled rolls individually, then stash in a freezer-safe bag. When a craving hits, you can reheat them straight from frozen at 350°F for about 10–12 minutes. The texture stays surprisingly great.
How do I keep the cheese from oozing out while baking?
A little ooze is part of the charm, honestly, but if you’d like to rein it in, try placing the cheese fully inside the ham rather than at the edges. Also, tightly rolling the dough and tucking the ends underneath keeps things more contained.
Ham and Cheese Crescent Rolls
Ingredients
Rolls
- 1 8-ounce can (226 g) refrigerated crescent roll dough
- 4 ounces (113 g) cheddar cheese sliced, preferably sharp
- 4 ounces (113 g) deli ham thinly sliced
Glaze
- 2 tablespoons (28 g) unsalted butter melted
- 1 tablespoon (21 g) honey
- 1 teaspoon (5 ml) Dijon mustard
- 1/4 teaspoon (1 g) garlic powder
Equipment
- Baking sheet
- Parchment paper
- Small bowl
- Pastry brush
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
- Place half a slice of cheddar near the wide end of each triangle, top with 1-2 slices of ham, then finish with the remaining half of the cheddar slice.
- Starting at the wide end, roll each triangle toward the tip, tucking the point underneath. Place rolls seam-side down on the prepared baking sheet, spacing them slightly apart.
- In a small bowl, stir together the melted butter, honey, Dijon mustard, and garlic powder. Brush this glaze generously over the tops of the rolls.
- Bake for 12–15 minutes, until golden brown and the cheese is bubbly at the edges. Let cool for 5 minutes before serving.
