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We love easy & delicious pinwheel appetizers!! These Hot Ham and Cheese Pinwheels are hands down one of our favorite pinwheel recipes ever. Warm brown sugar glaze is the the ultimate topping to finish off this easy recipe!

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

Hot Ham and Cheese Pinwheels

Here’s why these hot ham rolls up are our favorite: Honey Maple Glazed Ham and melty Swiss cheese are rolled up  in soft, fluffy pizza dough. Then they’re topped with a brown sugar poppy seed glaze and baked until golden, gooey, and crispy.

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

These Hot Ham and Cheese Pinwheels are seriously so good!! I could eat them every single night. They’re perfect for sharing too — like taking to friends, family, parties, or new moms — because you can assemble everything the night before (even with the glaze!) and bake them the next day.

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

Pinwheel Ingredients

These hot ham rolls ups are so simple to make. Here’s all you need — Ham, swiss cheese, pizza dough, butter, brown sugar, Worcestershire sauce, dijon mustard, and poppy seeds.

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

Assemble the Ham Roll Ups

Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle.

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

Top with thinly sliced ham from the deli…

And swiss cheese.

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

Then tightly roll up the dough like a cinnamon bun!

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

Cut roll into 12 slices, approximately 1-inch wide.

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

Arrange the pinwheels in a 9×13″ baking dish coated with baking spray.

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

Brown Sugar Glaze for Pinwheels

Next melt the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat.

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

Whisk until the glaze is smooth and combined.

Pour the glaze evenly over the pinwheels. At this point you could cover and refrigerate to bake later or take to a friend’s house (these ham roll ups are a great meal to share with a new mom!).

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

OR go ahead and bake the pinwheels now (uncovered) at 350 degrees F for 25 minutes until golden and browned.

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

The Perfect Pinwheel Appetizers!

The inside is soft, gooey, and cheesy. The outside is browned and crispy. Every bite is out of this world!! You could serve these pinwheels as an appetizer, but they’re a great weeknight dinner also. Whatever you do, make these hot ham roll ups ASAP! You’ll see why they’re one of our favorite pinwheel recipes!!

Hot Ham And Cheese Pinwheels — The Best Hot Ham Roll Ups Recipe!!

Hot Ham and Cheese Pinwheels Video

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Image of Hot Ham and Cheese Pinwheels

Hot Ham and Cheese Pinwheels

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 pinwheels 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: French

Description

We love easy & delicious pinwheel appetizers!! These Hot Ham and Cheese Pinwheels are hands down one of our favorite pinwheel recipes ever. Warm brown sugar glaze is the the ultimate topping to finish off this easy recipe!

Scale

Ingredients

Pinwheels

  • 1 can Pillsbury™ refrigerated Classic Pizza Crust
  • 3/4 lb deli ham (thinly sliced, but not shaved)
  • 12 slices Swiss cheese (thinly sliced)

Glaze

  • 1/2 cup (8 tablespoons) butter
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds

Instructions

  1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
  2. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
  3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
  4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

Keywords: ham and cheese roll ups, ham and cheese pinwheels, easy appetizer recipe, easy appetizer for party, easy appetizer finer food, easy appetizers for a crowd, easy snack recipe, easy snack

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333 Responses
  1. Amy

    I regularly make “Ham delights” (basically the same recipe except it uses Hawaiian rolls instead of pizza dough and omits the brown sugar from the sauce), but last night I had pizza dough and no Hawaiian rolls and made these (With cheddar because that’s all I had). A huge hit, of course! I also have to add that I just discovered that If you have leftovers the next morning, they’re pretty darn delicious with a fried egg on top ??

  2. Sarah

    I know lots of people have commented, but I wanted to chime in with my tips based on making this 3 different ways in preparation for a party.

    – DO NOT USE THIN CRUST PIZZA DOUGH. The first time I made this I just grabbed the only pillsbury pizza dough I saw, but I think it was the thin crust kind and it was too thin. It didn’t have the right effect. I made them again with a store brand REGULAR crust, and the result was just right.

    – I don’t recommend making it a day ahead as the recipe suggests. I tried this and the rolls stayed firm and oddly doughy, they didn’t seem to cook right. I didn’t like the result.

    – As some other people have commented, I highly recommend first baking them WITHOUT the glaze, then brushing the glaze on top (with a pastry brush) at the end. I cooked them an extra 10 minutes and that got them so they looked cooked through and starting to brown/caramelize. The first time I made the rolls I put the glaze on immediately, and had the same issue a lot of others have had with the rolls swimming in grease and not cooking effectively. (This was also the batch I had made the night before so I’m not sure how that affected it.)

    – I also tried a batch baked at 400 degrees for about 15 minutes, applied the glaze and baked an extra 5 minutes. This seemed to work okay and the rolls puffed up a bit higher rather than staying kind of flat. I didn’t notice a big difference in the way they tasted.

    – For some reason the bottoms of mine always overcook (verging on burned). I haven’t yet figured out a way around this. If anyone else has had this issue and found a solution, I’d really appreciate a tip!

    To wrap up, based on my experiences, this is what I’m going to do for the party: Use regular (not thin crust) pizza crust, bake at 350 degrees for 20/25ish minutes and when they look cooked through, I’ll pull them out and brush the glaze on top, then bake an additional 5-10 minutes until browned and caramelized on top. I’ll probably try putting some parchment paper under them to see if that helps with the overcooked bottoms.

    Thanks for a good base recipe Kevin and Amanda, and for all the other cooks out there sharing their tips and experiences to help us all get the best result.

  3. Stefanie O

    I have been making these on the regular for 4 years now and I have to give people the recipe and your website every time. I have made them for super bowl parties, family gatherings, having friends over and the list goes on. Many of my friends have made them a staple for their parties as well. Making them again today for a birthday party and figured I’d finally leave a comment to let you know how amazing these are! I make them exactly as the recipe goes, except I always make two batches, one with ham and one with salami instead of ham. So excited to have some later! YUM!!! 

    1. Amanda

      No I haven’t personally, but they will probably be fine. Just try to make them as close to baking as possibly, so they don’t sit in the refrigerator too long. Cover them tightly so the dough doesn’t absorb other flavors in the refrigerator. Definitely don’t pour on the sauce until right before baking. Hope this helps!

    2. Miss Mali

      A picture of these popped up at the bottom of something else i was reading and i immediately knew i wanted to make them. The first time i made them i followed the recipe pretty much as written although i thought it seem like quite a bit of butter in the glaze and when i poured it on i was like i hope these are not soggy. They were not soggy, but they did burn a little on the bottom and stuck to the pan. I immediately knew that both were because of the sugar in the glaze and the fact that the sugar will burn before the dough is cooked. This time i used about a third less butter and put the glaze on in the last five minutes of cooking. As well as cooking them on buttered parchment. I also brushed the dough with the same mustard as in the glaze before i put the ham on to cut through some of the sweetness. They did not burn on the bottom, the glazed was perfect and they came right off the paper. Next time i am going to substitute (or just add) toasted mustard seeds for the poppy seeds as they are bigger and have a wonder pop when bitten!!! Thank u so much for posting this recipe, and i may just try them with salami as i saw suggested by another reader!!!

    1. idd

      Yes, of course you can omit the glaze entirely. Although, you may want to brush some sort of fat or whisked egg onto the tops to help them brown without burning or drying them out.

  4. Bailey

    These look amazing! Do they get soggy like the Hawaiian roll version? I want to make them for a potluck, but I do not want to have soggy dough. Thanks!

  5. KRock

    This looks great! I think I’m going to take it to a breakfast potluck at work. Most of the team doesn’t eat pork. Would turkey or smoked salmon be a good substitute?

  6. A. Nimtz

    At 25 minutes, rolls were not done. I increased the temperature to 375 and baked them for 25 min. more. Be sure to grease the pan well-They really stick to the pan.

  7. Stefanie

    This is the 3rd year in a row I’m looking up these rolls for our super bowl party (and several other occasions in the meantime)!
    My husband and all of our friends absolutely love these, and so do I! They’ve always been the highlight of the ‘buffet’.
    Just wanted to thank you for bringing these into our lives! :) 

  8. Misty

    Made these without poppy seeds and mustard (don’t like poppy seeds and daughter has mustard allergy) and they were awesome!!! Thanks for the recipe!  

  9. Kim D

    Don’t make the night before if you ask me, they get too greasy and the dough doesn’t cook up right in my experience with these. I should have just made them and cooked them right away.  

  10. Virginia C Stern

    Can you make them and freeze them? Want to make them for my children for Christmas so they can have them when they want. Made them for my daughter’s baby shower and they were a great hit.
    Thanks for sharing!

  11. Danielle

    Just tried these for the first time and they are absolutely amazing. Something quick for then children to have as a snack. Thank you!

  12. Chanda Jones

    I made these for a pot luck lunch at work they are a hit ! I’m told, ‘ everyone is talking about them ‘ :)
    Deliosous and easy to make .

  13. Jenny

    Hi! I’ve made this before and loved it and tried to remember the ingredients in the store to make it again. I bought crescent rolls instead of pizza dough by mistake. :-/ Will that make much of a difference?

  14. Cookie in Montana

    Too much butter! The baked rolls were literally sitting in butter! 
    They tasted okay, but  I? would never serve something that greasy.  So, I? put them on a cutting board, chopped them up, put them in a greased 9×13 baking pan.  Then, scrambled 12 eggs, added 1 cup milk and grinds of pepper.  Covered the pan with stretch wrap and refrigerated overnight. 350 degrees and Baked until done in the center. 
    What a great breakfast served with fresh fruit. 
    Wow! I? saved a disaster and loved a delicious breakfast. 

  15. Christine Kerr

    I make these all the time for parties and people devour them and always ask for the recipe! Very easy to make and you can easily prepare ahead! Wonderful recipe!

  16. Kara Bair

    I love making these!!! They were my favorite thing my friend made me after having my son! I was wondering if you think that they would be able to be frozen for a freezer meal?

  17. Kristina

    Hi! This recipe looks awesome! I am wondering though, do you think that this would be good using honey mustard, instead of the dijon mustard?

  18. Darlene

    Can u put the glaze on the rollups the night before and leave them in the fridge ?  Don’t they get soggy if you do that?

  19. Esimay

    Hi,

    Since the first day Ive seen this recipe, Im counting the days to make it!
    I have two questions and will be glad if you answer.

    1) Is it better to keep it in the fridge before baking or are they good in both ways?

    2) In the recipe you said start rolling from the longer side but in the comments you said start from the short side. Which one is better?

    Regards,

    Esimay

  20. Pam in Cali

    These are wonderful and so easy to make. I serve them with soft scrambled eggs and Mimosas. Always a hit! I leave out the sugar, just prefer it without the sweetness!

  21. P

    WAs a guest for lunch and had these. They are great. How do you think they would be if I eliminated the brown sugar in the glaze.  Planning on making for a diabetic. 

  22. Kelly W

    I’m wondering if the poppy seeds can be omitted or are they essential for the flavor? With poppy seeds being so tiny they can be painful for someone when they slip under their dentures ;)

  23. Tarina Murray

    I am looking for something for a family reunion hospitality room at the hotel.  Do you think I could bake these at home and heat up in the microwave oven as I will not have the availability to an oven or not even a toaster oven.  Does anyone think this method would work?  I will have other items and only about 40 people the first night. I could maybe make them smaller or cut them I need half.  I’m thinking of making maybe three trays.

    Anyone every maybe have heated these up as leftovers the next day in the microwave ?

    Thanks do much

  24. Ally

    These sound so delicious, I’m making them for a brunch. Can’t wait!

    And big thanks for having a usable site without crazy ad pop-ups! I’ll be sure to come back for more recipes because this blog is user-friendly.

  25. Kai

    Hi,
    Do you know about an alternative for another glaze? Because I’m not a big fan of mustard and I would love to make these!
    Many thanks,
    Kai

    1. Jaime

      I also don’t care for Dijon mustard.  I wonder if any other non-Dijon mustard fans have tried this and can tell me if you can really taste the mustard or not  or if they’ve left it out and had a good result with the rest of the glaze ingredients.  I just don’t want to bake up a batch and waste food if you can taste the Dijon because my family won’t eat it that way.

      Thank you for any clarifying replies from anyone who knows or has made these with or without the Dijon.  :)

    2. Jaime

      I don’t like mustard either, but I love these! I do kind of skimp on the mustard, and I always just use normal mustard. They turn out great every time!

  26. Kaylee

    These were amazing!!  Just made them exactly as per the recipe.  I did bake for 20 alone first, then added glaze last 7 minutes.  Thank you for another great recipe Amanda!!

  27. Elinor L.

    They tasted pretty good, but didn’t look anything like the photos! The rolls were swimming in the glaze and when they cooled, the butter solidified!  It was not a pretty picture! I’ll try making them again using my own homemade pizza dough. I hope then they will turn out great!

  28. Deebi27

    I am making these right now!!! I can’t wait to taste! I have a sneaking hunch that this will be asked for over and over! 

    Deebi27

    PS…Today is Christmas Day 2016!

  29. Robin

    Made these as an appetizer for a holiday party and our guests LOVED them. My husband ate like 5 of them before I made him stop. I will definitely keep this on file for future parties, potlucks, etc. The best part was how quick and easy it was — I doubled the recipe and was done in about 10 minutes. I made a few adjustments, which are below along with my thoughts, which can hopefully help others checking this recipe out! 1. I did not have poppy seeds, so I substituted whole grain mustard (I still used Dijon). YUM. 2. As I was cooking lots of things for a crowd and did not want to dirty an extra pot, I melted all of the glaze ingredients in the microwave in a glass measuring cup, gave it a whisk and it turned out great. 3. I doubled the recipe in full, but had way too much glaze, I probably could have done 1.5x the glaze and been completely fine. 4. I baked this on a foil lined sheet pan since I doubled the recipe, and baked for longer than directed so the glaze caramelized a bit. Caramelizing was great, foil was a big no-no. I had such a hard time getting the foil off of the bottoms of my rolls! Thanks for the great recipe!

  30. Kathy

    I made these yesterday for a cocktail party. They were VERY well received BUT I felt they were a bit  greasy..I was thinking I might try baking them on a shallow rack set in my pan. Wondering if anyone may have tried this? My son in law is an executive chef and he thought they were great. Thanks for sharing

  31. Stefani

    These look amazing! Im planning on making these for brunch but was wondering if anyone has tried using crescent rolls instead of pizza dough? I need crescent rolls for another recipe and wanted to avoid buying a different dough.
    Thanks in advance :)!

  32. Pam

    This looks so delicious I’d love to make it, but have haven’t seen pizza dough like this in New Zealand, and am wondering if it would be possible to substitute something else, eg flaky pastry, or a commercial oblong pizza base and which would best give a similar result?

  33. LeeAnn T

    Let me first say that the flavor is spot on. The butter is overkill and really makes this dish unnecessarily greasy. After making it the first time according to directions and having the issue that many had (rolls sitting in drippings and not browning). I tried what one other person posted. I baked these first without putting the glaze on. I however only waited till the last 10min of cooking tim to spoon over glaze. I also cooked this on 400 degrees or 25 minutes and omitted 3/4 of the butter. Our family really enjoyed the final outcome.

    1. Elinor L.

      Thanks for the great tip on baking them a little prior to adding the glaze. I, too, felt there was way too much butter and had to turn on the broiler to get a little color on them!

  34. Samantha

    Hi If I prepare these tonight for tomorrow’s Thanksgiving do I pour the sauce over them tonight and then bake them tomorrow or do I wait and pour the poured over them before I bake them tomorrow?

  35. Judy

    This are great.  The texture of the pizza dough is what makes them so good.  I double the recipe for the rolls but not the sauce.  They turn out perfect.  

  36. Garrett Griffith

    Made these for a “sip and see” for my out of state family and friends to meet our 8 week old son.. I don’t think one person held the boy but I sure didn’t have enough rolls for everyone. Pretty sure there were people I never met coming and grabbing some. Very good! (Of course they looked absolutely NOTHING like your pics… thank you!

  37. Karla

    A word of advice: Don’t drizzle the glaze before refrigerating or cooking. Cook the pinwheels until the dough just starts to brown, then pour the glaze over them lightly – operative word being lightly – and then let them finish baking. Otherwise you get a doughy mess.

  38. J. Madley

    would it be possible to freeze these at some point in the process? would you cook first and then freeze, or before baking? thanks in advance!

  39. Erika

    What is considered a “serving”? Is it just one roll? The nutrition information says that it’s nearly 300 calories for one serving but I don’t know what that means. This looks delicious but I would like to serve them for dinner instead of a party appetizer. I was picturing two rolls, some fruit salad and a veggie of some kind…but 600 calories just on the rolls is too steep for me.

  40. Tracy

    I didn’t have ham, so I used roast beef, nor did I have the poppyseeds, so I used onion flakes. I tell you, these are incredible. My husband is in construction and has been taking sandwiches, well, once I made these, the bar was raised. We love them. Thank you for sharing this wonderful recipe.

  41. Virginia Jones

    i was just wondering if you have a diabetic friendly glaze that can be used instead of this one cause of the sugar cause the carbs in this will turn to sugar and i dont want to add more if i dont have too

  42. Renate Huf

    …..Yeah all good but we don’t have Pilsbury in Australia (I know it from Germany). You think puff pastry would be just as good?
    I could always make my own yeast base….couldn’t I ??

  43. Kimberly

    After reading all of the comments and even replying to a few, I would like to give some suggestions about these rolls. Mine turn out perfectly every time because I figured out after the first batch that we wanted them crispier.. I hope I’m not stepping on any toes here.

    1. I use a dark lipped cookie pan. I still cook them at 350 for 25 minutes.
    2. I spray the pan with oil and stretch the dough out to the size of the pan (which would make it a bit thicker and smaller than what she has above.)
    3. I use thinly sliced Sargento baby swiss. It is the perfect amount so you can overlap a bit and not have blank spots.
    4. I roll it up and slice in into 8 big slices.
    5. I spread the rolls out evenly on the cookie sheet (which helps them brown on the outside.)
    6. I make sure the glaze is very well whisked together and whisk it once or twice while I am glazing.
    7. I use a small ladle to ladle the sauce on to the roll making sure some gets on the inside and some pours down on the outside of the roll.
    8. I bake as suggested.
    9. When they come out, I use a spatula immediately to release them from the pan so they won’t get welded on.

    This results in a browned and firm outside and a soft bread like texture on the inside with just enough glaze to make it moist and flavorful. They are never gooey or oily. You can also put these in the fridge if you have leftovers and heat them in a toaster oven since they are not too soft and messy.

    They are a family favorite now!

  44. Kimberly

    These refrigerate cooked very well. Wwe heat them up in the toaster oven. We love them for lunch.

    Has anyone tried freezing these cooked? I would love to make a batch or two to freeze for us for lunch. My daughter is especially crazy for them.

  45. Michelle

    I made these today and they are delicious, I’ve never had anything like them. But I will be making them often
    Thank you for sharing

  46. Rachel

    Oh, one more thing – I hate mustard myself, but it is a minor enough part of this recipe that I don’t notice it. So for my fellow mustard haters out there, you might want to try recipe as-is.

    1. Kimberly

      Yes, it isn’t noticeable, it just gives the sweetness and tangy contrast–like sweet and sour kind of. My kid hates mustard and is crazy for these.

  47. Rachel

    These take five minutes to prep and are soooooo easy and yummy – thanks for sharing this great recipe. One question: the sides of mine get a little droopy – is there a way to make the outer edges more uniform?

  48. Michelle

    I’m making this today for my picky boyfriend. I showed him this recipe yesterday, he was excited, and that’s VERY unusual, since he hates EVERYTHING except barbecue. So in about 2 hours, this recipe will be baking in the oven. I’m so excited, and I hope everything turns out right. Wish me luck. Thanks for sharing, I followed you!

  49. K. Y.

    Tested the recipe today for European Cup Championship 1/8 Finals and used puff pastry, because I didn’t have classic pizza crust. The rolls were delicious an all the guys were rapturous! ;-) Served some Summer Salad on the side – thought some vitamins won’t do any harm! Everybody was enthusiastic….

    THANX!

  50. Dori

    This is such a great idea! They look so yummy. I featured your recipe in my weekly Coffee Cafe post this morning. Have a great weekend!

  51. Katie

    Hi there! I’m making these for a brunch tomorrow and I’ve never made them before. I am prepping them now and am going to refrigerate to cook in the morning. I’m wondering how they reheat?
    I have to be about 25min early to the brunch and was originally going to bake them there but after reading comments that it took 40min to cook for some people, I’m wondering if you think they would be OK to bake before I leave and then eat about an hour later? (It’s a 25m drive to location and I’ll be about 20min early).
    Thanks for any advice! They look delicious!

  52. Lisa

    I’m going to try these with roast beef and provolone cheese, add some sautéed peppers & onions and top it with marinara sauce…. CHEESESTEAK STYLE!

  53. Lisa C

    I think I’m going to try these with roast beef and provolone cheese. Add some sautéed peppers and onions and top with some marinara sauce… CHEESESTEAK STYLE!

  54. Joni

    Made these for Christmas Eve and making them again for Easter. Huge hit! I actually cut the dough in two pieces and rolled them separately, ending up with 24 small rolls. They were a perfect size for party appetizers.

  55. petra

    oh my what a yum! I only used melted butter to baste them and sprinkled parmesan cheese on them but they came out divine in this simple way, too! and they are even great this morning (I forgot to cover them but they are crispy and super yummy still). Thank you for such a simple joy. I served it with hot soup and tadaaaa…simple, quick and yummy dinner was done. :)

  56. Gail

    Just made these for dinner. Everyone loved them!!! Made my own pizza dough, the topping
    was perfect. I’ll definately make them again.

  57. Helen in CA

    I too had the problem w/ way greasy rolls. Used store-pizza dough, so maybe the roll kind woulda been magical. But w/the store kind, they didn’t really rise (no oven spring) and then soaked up the sauce. Which tasted good when made…..but seperated somehow into greasy.

    I’ll try it again….following the picture as far as how much sauce to pour on. Perhaps making it w/ only 1 stick of butter.

  58. Almut

    Danke für dieses wundervolle Rezept.
    Nun habe ich hunger bekommen und keinen Teig im Haus.
    Aber den mache ich dann einfach selbst und heute abend gibt es dann diese leckerschmecker Röllchen. Yammiiiiiii

    Liebste Grüße,
    Almut

  59. Nicole Katherine

    I followed the recipe to a ‘T’.
    Prepped in 10 minutes, out of the oven in 30 (I like mine a little extra crispy). These were wonderful! The taste of the sauce was excellent! Slightly sweet, a little hint of mustard. Can’t wait to share this with my family.

  60. Kimberly

    We are making these again for the second time this week. I was a little hesitant about the sauce, but these are one of the best easy meals I have ever made! The flavors are amazing together. We use smoked ham and it is divine.

    1. Kimberly

      It probably would not be sturdy enough. I used the Pillsbury sheet of croissant dough and it worked pretty well. The dough did not hold up to the glaze like the pizza crust does though. It was much softer, while the pizza dough is very firm and crisp on the outside, with a fully cooked but soft center.

  61. Amy

    Mmm. These look delicious!!! I have them on the menu for my son’s 2nd birthday party next Sat. I was wondering though, I have frozen homemade pizza dough in the freezer, can I use it instead of the pullsbury tube?

  62. Ev

    What a disappointment. Followed everything to a tee. The cheese made them a greasy mess which in turn made the pizza dough a really gooey mess. They didn’t crisp up at all. But your pictures were excellent.

    1. Kimberly

      They should brown and be crisp around the edges. Mine have never failed, and have never been greasy. The cheese actually dries out a bit and isn’t stringy or gooey at all. So, there has to be some sort of issue for yours to turn out that way.

      Are you using good sliced Swiss (grated will not stay in place and will fall down in the roll and sort of pile up and goo out)? I use the thin Sargento baby Swiss slices so the cheese won’t be overwhelming, and so I don’t have to buy two packages. The pizza dough should not be gooey at all. Try turning the oven up 25 degrees. Also, maybe wait to put the glaze on until the last 10 minutes.

      These are super good and worth tinkering with to get them right. My oven is new and cooks at exactly the temp it is supposed to and mine are perfect every time. That leads me to believe that oven temp may behind a lot of issues people are having.

  63. Rebekah

    Yum! We had friends over to watch a football game and everyone loved these. I did one pan with turkey and cheddar and one with am and swiss. I think next time I would up the mustard and maybe do a bit less sugar in the glaze but it was definitely delicious as is. Thanks!

    1. Kimberly

      I was wondering how this would work with different meats and cheeses. I was thinking prosciutto and brie, as both are great with sweet stuff.

  64. Audj

    Very easy, tasty & filling. Just brought it to a New Years Eve gathering – made it exactly as written. I’ll make it again next time with turkey too. I think I could dial back the brown sugar just a touch. A very fun and attractive food. Thanks!!

  65. Nancy

    As many others have stated, there is WAY too much butter. The rolls are swimming in it and it prevents the dough from browning. I would definitely halve the glaze and brush it on instead of pouring it over. Maybe even let them cook for a bit before using the glaze at all. I had to cook mine at least 15 minutes longer than stated and they still didn’t fully cook the dough because it is sitting in the butter. Flavor was very good though, so I would definitely make again with the changes.

    1. Kimberly

      That is odd. Mine brown up and puff up very well and come out with a nice sticky glaze. They are not at all greasy. I whisk the sauce very well to emulsify it (the mustard helps do this) and use a ladle to put them on the individual rolls. I wisk it a few times between glazing.

      Have you used a thermometer in the oven to make sure it is cooking at temperature? You might try turning up your oven a bit to get it to brown and glaze rather than end up a pool of oil.

  66. Kim Jolly

    I made these, however, next time I will skip the whole stick of butter- too greasy. And, the pizza dough didn’t puff up, probably should follow its directions of 425 degrees for 10 minutes instead of this 350 for 25 minutes.

  67. B. Haynie

    I was determined to stick exactly to the recipe in spite of my concerns about the amount of butter called for. I should have gone with my instincts as these roll ups bubbled in butter half way up the side of the dish. They were a greasy mess. I poured off all the excess butter and returned them to the oven in an attempt to brown them up. Finally resorted to turning on the broiler. I did like the flavor of the sauce so will try these again with half the butter. I also plan to wait until the roll ups have browned up a bit before pouring the sauce on.

    1. Kimberly

      I make them on a dark cookie sheet with a lip. I also don’t stretch it out to the large size she has. I make it fit a typical lipped cookie sheet. I cut in in 8 thick slices, and evenly disperse them. This way, they do not swim in goo. They come out glazed and crisp on the outside, bread like on the inside, a lightly coated with the glaze, which becomes nice and sticky.

  68. JUDY

    Delicious way to use leftover Christmas ham! We just sliced the ham fairly thin and it cooked up well. One mistake I made was to buy the “thin crust” so they could have used more bread to meat and cheese. Next year, I’ll be careful to purchase the Classic version of pizza dough.

  69. Kate

    A friend of mine just shared this recipe on her Facebook page – I had to try it immediately.
    Typically, however, I did not stick to the recipe entirely as I had to improvise.
    I used Puff Pastry from the freezer, Salami slices (SOMEone had used the last of the ham…), Sundried tomatoes and I sliced tasty cheese
    For the glaze, I only used about 50g butter and half the amount of brown sugar, seeded mustard and dijon mustard and same amount of Worstershire (Did this partly due to other comments mentioning that it was too ‘wet’; and the puff pastry sheets I had looked a lot smaller than the pizza dough in the recipe).
    Put it in the oven for about 10 minutes longer than the recipe (maybe 35-40minutes?), crancked it up to 220C (in Australia) and they turned out beautifully. My OH is sitting in front of his computer “mmMm!”-ing as I type. And mine’s getting cold. AH!
    Thank you for a great recipe – I’ll be using this again, HOPEfully with ham this time!
    xo Kate

  70. Mj

    If you roll it out to 18×13 and roll it up from the long side that ends up being 12 slices 1 and 1/2 inches. 12 times 1.5 = 18″. I was cutting them an inch apart and ended up with 15 or more. I finally figured out what the problem was. You might want to correct your recipe.

  71. Krissy

    I followed the recipe exactly, making two of these instead of just one. However I didn’t double the sauce. I was concerned with the other reviews saying that the rolls were too soggy so I opted to keep the sauce as is instead of doubling for my two long rolls. These things came out perfect! I love the taste and love that they are not soggy at all.

  72. Jacci M

    We have a work potluck tomorrow, I figured this would be a great dish to try. My 15 year old son and I prepared these tonight, I’ll bake them in the morning before I leave so they’ll still be warm when we eat. They were super easy to make, the glaze smells amazing! Can’t wait to try these, thanks for sharing this.

  73. Jan Rondeau

    I made these and the dough didn’t rise. Followed instructions correctly. Not sure just what went wrong???? I’d like to try them again.

  74. Diane

    Your directions say to roll from the longer side which when cut into 1″ pieces will give you 18 rolls. To get 12 you need to roll from the shorter side. If you cut 12 rolls from the longer side they are going to be thicker and this will affect the baking time.

  75. Chris

    Tried this out as a trial run before actually serving to anyone besides family. First thing: delicious! Second thing: (after two trials) do them on a baking sheet and brush the “sauce” all over. The first try we made it just as described. Maybe used too small of a baking pan, but either way, they tasted wonderful but were soggy. The second time, we made them and made the sauce w/o the poppy seeds. Spread them out with a little room to expand. Coated them with the sauce and then sprinkled the tops with poppy seeds. Turned out great! Flavorful, crispy on the outside, soft and gooey on the inside. Next step, serve to non-family. Can’t wait.

  76. Cheryl

    After reading the instructions and reviews, I’m not clear on how to roll these. Will I have a 12″ or 18″ log? Would like to be sure before I make them. Thanks….

    1. Amanda

      Hi Cheryl! That would depend on which way you roll it. Before you roll the dough it’s a rectangle, and there’s a 13″ side and an 18″ side. I start rolling it from the shorter side, so I end up with a 13″ long roll. You could also start rolling it from the 18″ side. I prefer to roll it from the 13″ side. Hope this helps!

  77. Pat Otto

    I haven’t eaten these yet but I made them yesterday and wanted to point out that for an 18″ long roll you should cut them into 1 1/2″ slices (not 1″) or you will find yourself with 18 slices not 12.

    That didn’t hit me until I had already cut one roll.

    Looking forward to trying them, though.

  78. Cheryl

    Great recipe… Doubled recipe for a 1/2 sheet pan… I topped the dough with the ham and 1/2 Swiss and 1/2 cheddar cheeses… Covered with plastic wrap and refrigerated overnight… Next day before baking, brought them to room temperature and the topped with the glaze consisting of 1/3 of the butter and used Splenda brown sugar… Then I baked them… The amount of glaze was perfect, no sogginess at all… Perfect… Thank You…

  79. niki

    These turned out great, ill probably use a lil less poppy seeds next time, but turned out great. I like chewy/caramelized taste so I left in a lil longer than 25 minutes….great recipes

  80. Julie

    There was about twice as much liquid to pour over as necessary. The bottoms never got cooked as they were just sitting in the liquid/glaze, after 50 minutes the tops were overcooked and the bottoms were still doughy and soggy. Good taste though. I’ll make them again, but use just half the butter/glaze mixture. I also really feel like it would help to not roll them up so tight, will definitely roll more loosely next time. I didn’t find them too sweet, I really liked the glaze and wont make any changes to it, other than to halve it.

  81. Tamme

    I make a similar recipe with sour dough French bread. Your recipe is much easier to serve. I agree with the comment about cooking time and too much glaze. I baked for about 40 minutes and drained off the liquid twice. Next time I will try 1/2 cube of butter. Also interested in trying with croissant dough. I used spacey brown mustard abd 1/2 the brown sugar. We loved the result?

  82. Katie

    I just made these and there is definitely way too much butter! Took much longer to cook than the directions state, and they stay on the soggy side. Would make again but probably with 1/2 stick butter at the most.

  83. Kaitlin

    I made these tonight and after 25 minutes the dough was still extremely gooey. Anyone else have this problem? I used a 9×13 pan and prepared them just as directed. I’m pretty bummed! They’ve been in for 50 minutes and going now… On the bright side, they smell delicious!

  84. jill

    easy to make vegetarian…fill with roasted tomatoes onions and garlic and cheese or artichoke hearts, onions pine nuts and cheese or even slightly mashed white beans and cheese and rosemary and sage yum..

  85. Amy

    I made this tonight, though I used a homemade roll dough instead of pillsbury pizza dough – gotta avoid those preservatives and chemicals (and I figured roll dough would solve the problem of the pizza dough not cooking all the way though, as others mentioned). Anyway, I only used half the glaze recommended based on the other reviews, and the result was freaking fantastic! So, so yummy! I made these for dinner, though I think they’re probably better suited for brunch. Very, very good. Here is the dough recipe I used:

    http://www.foodnetwork.com/recipes/bobby-flay/parker-house-rolls-recipe2.html

  86. Lauren

    I was out of worcestershire sauce when I made this, so I subbed in soy sauce and some spices. I also used half the butter it calls for, and misremembered the recipe as using crescent rolls. If anyone is curious, make sure you buy pizza crust. The crescent rolls absorbed the glaze too much and they got soggy. Also, it may have been the type of ham we used, but I found this to be very very salty, and I did not add any extra salt. If I try this again, I’ll have to do a lot of tweaking.

  87. Alaina

    Me and a friend made this and deemed that a whole stick of butter is TOO MUCH BUTTER. They were still good but next time we make it we’re gonna do like half a stick maybe.

  88. Kathy Hicks

    Looks awesome. It looked like there was grilled onions in it. I think I’ll try it with some. I love em on just about everything. You guys have alot of great looking recipes. Glad I found your page. Look forward to trying some of em. ?

  89. Deby Hogue

    I am making these right now. Had to make my own dough, no store bought dough here in the jungle. I’ll let you know how they turn out. I will be taking them down to our hang out on the beach tonight. Deby cookinginthejungle.com

  90. Diane

    This recipe, I am told is amazing.
    I have now made it twice, once with recipe using Pepper Jack cheese instead of Swiss and I used frozen bread dough because that is what I had on hand and figured it wouldn’t make to much of a difference.
    The second time the only thing that I changed was the bread dough to the pizza dough that was stated.
    I don’t eat sugar and flour so this is not something that I tasted, but I have been told that the first time I made it was better, they thought that the bread dough was not as greasy tasting with all the butter being used, it sucked up more of it with the bread dough than the pizza crust.
    The only issue that I found was that when I refrigerated the dough over night over night the bread continued to rise even though I put it in the frig, but as I’m being told they were absolutely amazing.
    Thanks for the recipe.

  91. Curtis S

    Found this recipe yesterday and made them today. I used puff pastry instead since I had it on hand. Super tasty, love the glaze for these. I will make them again but I plan to make some changes. First, I want to keep everything else but cut the butter in half. I think it just overpowered it just a bit too much. For those that have problems with too much juice, it’s not the butter from the dough; it’s the juice from the ham seeping out and then mixing with the glaze. I actually cooked mine for 30 minutes then took them out and placed on a raised rack above the baking dish then cooked an additional 7 minutes (this time may vary if you go this route). They were perfect this way. Still a little gooey but they were actually cooked through. Quick Tip: if you don’t have dijon mustard on hand, just do a half and half of Mayo and Mustard and it will achieve good taste.

  92. Diane v

    My whole family loved these the onLy Thing I changed wAs the cheese I used pepper jack cheese because that’s what I had and no one in my family likes cheese, they said they like the offset of the spicy and sweet with the brown sugar first thing to go at the party and had requests to say and make again soon.

  93. Lolo

    These look SO delicious!! I am craving something like this for dinner tonight…might need to pop into the store and get the ingredients I don’t have at home. YUM!! Thanks for sharing!!

  94. Brittany

    Any other suggestions to substitute for the mustard? I’ve tried it and don’t like mustard but love the other ingredients together.

  95. Jessie

    These were amazing! My 17 year old loved them so much he’s requesting that I make them for his graduation party! Thanks for the wonderful recipe!

  96. Raymond

    I made these for a dinner party last night. 26 minutes was the perfect time for mine to cook. I can say they were the hit of the party. I had to give all 13 guests the recipe and your website. Thank you for all your hard work and your sharing.

  97. Billie Sue

    I made these for a party this weekend. Like many others have already mentioned mine also took nearly double the time to cook and seemed very watery. I am thinking it was the ham that added water and juiced out while baking. They tasted great but didn’t look as good as those in the picture here. :-/

  98. Chessa

    Have you ever made the scrolls and frozen them, to be able to pull them out of the freezer and bake them closer to their eating date??

  99. Barbara Galbreath

    Thanks for the very complete tutorial; pictures are great.
    I plan to make this for a choir group…the men will adore them.

  100. Vergie Stansberry

    Is there anyway to print out your recipes. Just discovered your site (way cool), but could not get a print-out of your “Hot Ham & Cheese Party Rolls”. I’d love to try them!
    Pictures are easy to follow, but I’d like to keep a printout for later.
    Thanks,
    Vergie

  101. Kimberly Piter

    I made these last night as an appetizer; I really liked that the rolls looked as good as they taste. Definitely a keeper recipe. The only thing I did different was to make my own pizza dough. I was a little hesitant of the sauce, it seemed like a lot of butter but truly didn’t taste like it when we ate them. I did wait to serve them about 30 minutes so the sauce was soaked up into the bread which made them taste fantastic. Thank you for sharing this recipe!

  102. Kelley

    THis looks so good. Can’t wait to make it. Hubby and his family are not fond of mustard or poppy seeds. do you have any other gla recipes that would work on these as well???

  103. ShaNae

    I made these last weekend for a church luncheon to welcome our new youth pastor. They went over super well; in fact, my dish was one of three that were completely gone. I had a small taste from a friend, and they were super yummy, so I think this weekend I need to make them again so I can have one all to myself! I learned I must be faster to the food tables when there is something that looks delicious! Thanks for an easy recipe!

  104. Lisa

    I tried these because they reminded me of the Hawaiian roll sandwiches, which we love! These came out wonderfully…we may have a new favorite! Thanks for a new twist on an old favorite!

  105. Christy B

    These were a big hit during Mardi Gras 2015 – when you need lots of food on hand for family and friends. Thanks for the great recipe!

  106. Effie

    Hi Amanda! I’d like to make these but I’m in the UK and can’t get ready made pizza dough. I would make the dough from scratch but my OH always makes the dough whenever we have pizza so I never learned how! Do you think you could make these using ready made savoury pastry, like puff or shortcrust?

  107. Carol Hunt

    Can these be frozen. I’m looking to make freezer meals for my son and daughter-in-law for right after their new baby is born? I have them made now for our dinner tonight and can’t wait to try them, they look amazing.

  108. Colleen D

    Made these for super bowl, loved them. Had problems with them brownjng so I turned on the broiler low it worked great and helped Carmelize topping.

  109. Vicki

    I think the ones that don’t get done in time are too thick. I would cut them a little smaller that might help. If not get a oven gauge and check your temperature in your oven.

  110. Christie Cryer

    Im making these now. At 25 min, they are still not done and pretty mushy. I will put them in for longer. They look so good, I can’t wait until they are done!

  111. Sonya

    I made these but the dough never got done even after doubling the cook time. Also, there was so much glaze. What did I do wrong? I really want to try again.

    1. Brenda

      Hi, I had the same problem the first time I tried them. I made them again but put in 375 oven 30 min without the glaze. Then added glaze and cooked for another 5 min.

  112. Becky

    I made these today & they were delicious. My 2 problems were dough still not cooked or brown after 40 minutes also & also too much liquid. Next time I’ll cook at 400 degrees (directions on pizza crust) & maybe just brush the liquid on top.

  113. K?rmadan Su Kaça?? Tespiti

    I made these for our Christmas party last night and they were a hit! I gave the recipe out to several people who asked for it. Perfect instructions…

  114. Janis

    I made these tonight for our New Year’s Eve get together and we liked them a lot. I did a few things different because I’m a cooking rebel like that. First off, I used puff pastry because I sometimes don’t like the thickness of pizza dough. The puff pastry was really nice and crispy around the edges but the inside was kind of doughy. Next time, I will use the pizza dough to compare the two. Also, it was swimming in buttery oil, not necessarily a bad thing, but I’m thinking there might have been extra butter because the puff pastry has a lot of butter in it. The other thing I added that the recipe didn’t call for was caramelized onions. I sauteed thin slices of onion in butter, worchestershire sauce, brown sugar, salt and pepper and then I sprinkled the onions on top of the cheese. That was a very nice addition. Over all, a great recipe with great flavor and a definite keeper.

    1. james Bratcher

      Were you able to get them good and brown, we had outs in for over 40 min and they were still not brown?

    2. james Bratcher

      We had them in the oven for 40 min at least, ans the 9 by 13 pan was half way up on the sides with it looked like butter, and never did get it brown, what diod we do wrong? I am thinking about next time splitting it up between 2 9×13 so the butter or liquid dont go up so far on the sides of the rolls?? They were real good, but extremely gooy or buttery?? does pizza dough have that much butter in it? Help.LOL

    1. Ginger Mouzon

      You could use crescent rolls. Just pinch the seams together. Shape will be rectangle. Have used them for another recipe and it worked out fine.

    2. Cheryl

      I made these tonight. They were amazing. But, pizza dough is soooo expensive. Next time I am going to try the Pilsbury Cresent Sheets!!!

  115. Danielle Morgan

    Thank you very much for all your recipes, but this weekend I am particularly grateful for this one. I made a double batch (which fit perfectly in a half sheet pan) and delivered them this morning where they were well loved. I happened to find this recipe from a post on Pinterest and copied it onto my blog with credit to you and a link folks have to use if they want the recipe, I hope you don’t mind. Your pictures are as beautiful as your recipes are tasty!

  116. Thought bubble

    Thank you for this recipe. It was exactly what I was looking for – make ahead breakfast awesumness. Made it last night, let it warm up on the counter while the kettle boiled and oven heated, by the time we were ready for breakfast it had cooked and cooled to perfect temp. This is our new Christmas morning tradition. Best wishes for 2015.

    1. Anne

      I made these today and, yeah, they were too sweet. I will make them again, though. Everything else about them was delicious. Next time I’m going to cut the amount of sugar in half.

    1. james Bratcher

      I would try 1/8 inch or 1/16 dowel rods on each side(depending on how thick you want it) to get the dough even all the way across, just roll the rolling pin on the sticks???

  117. Whitney

    I made these for our Christmas party last night and they were a hit! I gave the recipe out to several people who asked for it. Perfect instructions… They turned out great! Thanks for sharing :-)

  118. Alley @ Alley's Recipe Book

    I tried making something very similar with prosciutto over the summer and it turned out really greasy. Maybe I shall try again seeing your success. :)

  119. Ryane

    Serious Yummy-ness. I always appreciate that you take so many photos for the making of your recipes. also a photo of ingredients. I always feel that i can do it with such a grand visual you give. I will be making them for a women’s gathering this next week. Very Festive. Thank you Merry Christmas

  120. CakeSpy

    Talk about a party in your MOUTH! I love the addition of poppy seeds -a nice little crunchy texture contrast. They look like savory cinnamon rolls! Awesome.

  121. Barb

    These are delicious. A big update from the ones on the Hawaiian rolls. I tried these with GF pizza crust and they turned out equally delicious! Thanks for sharing!

    1. janis

      hi, which recipe is better? ive tried the Hawaiian buns before and I compared the recipe and this one has lesser brown sugar in the sauce.

  122. Anele @ Success Along the Weigh

    Oh my goodness! These look heavenly. I wish there was an open oven for me to bring these to Christmas but I’m thinking the perfect thing for our company the day after. Question: Since the Mr and I aren’t big on dijon, I’m wondering if I could skip the glaze and maybe drizzle some bechamel sauce like croque monsieur rolls? Or is the glaze kind of a requirement for the rolls to turn out their best? (Or maybe sub a different condiment like Sriracha for the mustard?) Because yeah, these look too delicious to skip!

    1. Sherrie

      I make a swiss cheese stuffed loaf of french bread kinda similar to this. The glaze has some mustard & doesn’t taste strongly of it (I don’t like mustard either). The glaze I spoon over the bread is: 1/2 lb (2 sticks) butter
      1 TB poppy seeds
      2 TB chopped onions
      1 TB dry mustard
      1 tsp lemon juice
      1/2 tsp Lawrey’s seasoned salt

    2. Heather

      I’m married to an anti-mustard kind of guy. I’ve had good success with most recipes subbing in hot sauce. I’ll be doing that with this, as well.

    3. Catherine Morgan

      I don’t like mustard either. I cut the butter by half, used maple sugar instead of brown, added a tsp of dry mustard instead of regular and sesame seeds instead of poppy seeds. They were wonderful. Rave reviews.

  123. ColleenB. ~ Texas

    yummy, yummy for my tummy. These look absolutely Amazing and Oh, so very easy to make. What a great item to share with a neighbor. I know I will be making these quite often.
    Thank you.

    1. Tom @ Raise Your Garden

      These look so tasty and simple to make. Perfect when unexpected company pops in and you need a snacky snack! And who doesn’t need that? Pick me, pick me (I know, I sound like the donkey from Shreck) Pillsbury really makes great products for this too! Thanks for sharing. Sending love your way from the B-Lo! (Buffalo, NY)

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Meet Kevin & Amanda

Kevin and Amanda

We love to travel and to eat! Here we share our favorite quick and easy recipes, plus travel tips and guides for our favorite places around the world. Meet our Boston Terriers. Take a tour of our house. If you have any questions about what camera I use or how I edit my photos, check out my photography tutorials.

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