Baked Ham and Cheese Roll-Ups
Crescent roll-ups with country ham, sharp cheddar, and a swipe of mayonnaise — 12 minutes start to finish, no leftovers ever survive.
This is the recipe I make when somebody calls and says they're stopping by in twenty minutes. It's not fancy. It's not Pinterest-pretty. But out of an oven these little roll-ups disappear like nothing else, and the kitchen smells like a holiday for the rest of the afternoon.
The country ham is doing the heavy lifting here. Country ham has a deeper salt-and-smoke profile than deli meat, and that's what makes these roll-ups taste like something you'd order at a brunch spot instead of something you threw together with three pantry staples.
Try them with mustard instead of mayo, or both. Sub Swiss for cheddar when you want something nuttier. Add a slice of pickle for a ham-and-pickle bite that's surprisingly good. There's no wrong way to fill a crescent roll.
If you need country ham, ours ships direct from our family smokehouse — browse Nelson Brand country ham here.
Ingredients
- 1 packagerefrigerated crescent rolls (8 triangles)
- About 2 cupsleftover Nelson Brand country ham — one finger-length strip per roll
- About 2 cupscheddar cheese (sharp cheddar or Swiss) — one slice per roll
- 1/2 cupmayonnaise (use more or less to taste)
Instructions
Preheat oven to 350 degrees and spray a cookie sheet with non-stick spray.
Unroll the crescent triangles. Lay a finger-length strip of country ham along the wide edge of each triangle, top with a slice of cheese, and add a small squeeze of mayonnaise.
Roll each crescent up from the wide edge to the point and place on the prepared sheet, point-side down.
Bake 10 to 12 minutes, until the tops are lightly golden brown and the cheese is bubbling at the seams.
Let rest 2 minutes — the cheese is molten — and serve warm.
Get the country ham.
Every Nelson Brand recipe starts with our hand-selected, dry-cured country ham — shipped direct from Fairfield, Nebraska.
Shop country ham →