Ham and Cheese Crescent Rolls
Ham and cheese crescent rolls are flaky, buttery, and filled with melted cheese and savory ham. They’ll quickly become a family favorite!
Ham and cheese crescent rolls are one of the easiest appetizers out there. They use less than 10 ingredients and are perfect for a quick snack.
John likes them a little Dijon mustard, so I make sure to add it before layering on the ham and cheese. After they come out of the oven, I brush them with melted butter mixed with garlic powder. They never last long in our house.
Looking for more easy appetizer recipes? Try our homemade pub cheese spread, French dip sliders, and pizza monkey bread.
Tips for the Best Crescent Rolls
- Let the ham and cheese crescent rolls cool slightly. The cheese will be very hot right out of the oven, so give them a couple of minutes to cool before serving.
- Roll them tightly. This helps keep the ham and cheese tucked inside while baking.
- Gently press the pointed end against the rolled dough so it sticks. This prevents them from coming open in the oven.
- Line the pan with parchment paper. It makes cleanup easier and prevents the crescent rolls and cheese from sticking.
Storage and Reheating
How to Store Leftovers: Place leftovers in an airtight container and refrigerate for up to two days.
How to Reheat: For the best texture, reheat the rolls in the oven at 350°F (175°C) for about 5 minutes until warmed through. The microwave is an option, but it may make the rolls softer rather than flaky.
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Ingredients
- 1 can refrigerated crescent roll dough, 8-count
- 2 tablespoons Dijon mustard
- 8 slices deli ham, thinly sliced
- 4 slices cheese, cheddar, Swiss, or your favorite, cut in half
- 1 tablespoon butter, melted (for brushing after baking)
- ½ teaspoon garlic powder, optional
- ½ teaspoon dried parsley, optional
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Separate the crescent dough into 8 triangles.1 can refrigerated crescent roll dough
- Spread the Dijon mustard on the triangle. Add 1 slice of ham and ½ slice of cheese.2 tablespoons Dijon mustard8 slices deli ham4 slices cheese
- Roll from the wide end to the tip, tucking in the ham and cheese. Place the crescent roll on the baking sheet. Repeat with the remaining dough.
- Bake for 14-16 minutes until golden brown.
- Mix the melted butter with the garlic powder and parsley, then brush over the warm crescent rolls.1 tablespoon butter½ teaspoon garlic powder½ teaspoon dried parsley
- Let cool slightly before serving.
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 ham and cheese crescent rolls. Actual calories will vary.
- Garlic Butter: The garlic butter topping adds extra flavor but is optional.
- Dijon Mustard: The Dijon mustard can also be left off if you don’t have it handy.
- Ham: Try to use ham that doesn’t release a lot of liquid as it cooks. If a lot of liquid is released, the crescent rolls can become soggy.
- Cheese: It’s normal for the cheese to ooze out as it melts. Parchment paper works well for cleanup and keeps the cheese from sticking to the pan.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to two days. Warm in the oven at 350°F (175°C) for about 5 minutes for the best texture. The microwave works but may soften the rolls.