These classic baked ham and cheese rolls combine tender pizza dough, savory ham, and Swiss cheese, all baked with a buttery Dijon-poppy seed glaze. Perfect for brunch, snacks, or gatherings, these rolls are a simple, delicious crowd-pleaser.

Baked Ham and Cheese Roll Ups are savory, buttery, and so delicious. These rolls will become everyone’s favorite!

Classic ham and cheese sandwiches meet Stromboli in these baked rolls made with pizza dough and finished with honey mustard poppy seed glaze.

These sweet Hawaiian rolls are filled with ham and Swiss cheese and brushed with a buttery dijon topping! It's a fast and simple dinner or a great addition to any party! Ingredients: • 1-12 count package of Hawaiian Sweet Rolls • 12-15 slices of ham • 6-8 slices of Swiss or Cheddar Cheese • 1/4 cup (1/2 stick) salted butter • 1 Tbsp dijon mustard • 1 tsp poppy seeds • 1 tsp Worcestershire sauce • 1/4 tsp garlic powderDirections:1. Preheat the oven to 350 degrees F and line a 9x13 pan with…

This post may contain affiliate links learn more Ham and Cheese Puff Pastry Pinwheels are a crowd-pleasing appetizer or snack that’s as easy to make as they are delicious. ... Read more

Ham and Cheese Pinwheels are an easy dinner or lunch idea for busy nights! Crescent dough layered with ham slices and cheese, then baked.

Savory Morning Delight: Bacon Ham and Cheese Breakfast Rolls are the ultimate way to start your day with a smile. These irresistible rolls combine the smoky flavor of bacon, the savory taste of ham, and

Oven-baked ham and cheese Hawaiian roll sliders are a family favorite snack. Made with Havarti cheese and black forest ham with a Dijon mustard butter glaze. Perfect football party food or holiday appetizer.

These quick & easy ham and cheese crescent rolls are perfect for a quick weeknight dinner, after-school snack, or party appetizer.

Hot ham and Swiss cheese sliders! Bakery fresh dinner rolls are layered with creamy honey mustard, smoked deli ham, tangy Swiss cheese, and finished with a buttery poppy seed topping.