A warm, flaky crescent roll filled with melty cheese and savory diced ham — simple, nostalgic, and ridiculously easy to make. This recipe turns 2 cups of leftover ham into a crowd-pleasing appetizer or quick weeknight supper in under 30 minutes. If you like comfort-first recipes that rescue leftovers, it’s in the same easy-dinner spirit as slow-cooker cream cheese chicken chili, but handheld.
Why you’ll love this dish
Quick, budget-friendly, and almost universally adored. These ham and cheese crescents are the kind of recipe you make when you want to stretch leftover meat into something that looks and tastes like you spent more time on it than you did. They’re also great for picky eaters, potlucks, brunches, and holiday snack trays.
“I had these on repeat after Thanksgiving — leftover ham never stood a chance.” — a happy home cook
Beyond the taste, they’re portable, customizable, and perfect for batch baking.
How this recipe comes together
This is a straightforward assembly-and-bake recipe. You’ll mix ham and shredded cheese, spoon the mixture onto pre-cut crescent triangles, roll and seal, glaze with a honey-Dijon finish, and bake until golden. No rolling pin required, no complicated timing: total hands-on time is about 10–15 minutes, and oven time is 12–15 minutes.
What you’ll need
- 2 cups leftover ham, diced (about 8 ounces); or use chopped ham steak
- 1 cup shredded cheese — cheddar, Swiss, or a mix
- 1 package crescent roll dough (usually 8 triangles)
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon olive oil
- Salt and pepper to taste
Notes and substitutions:
- For a milder flavor, swap Dijon for yellow mustard. For extra tang, use stone-ground mustard.
- Use pre-shredded cheese for speed, or shred a block for better melt and texture.
- To make these vegetarian, replace ham with diced roasted mushrooms or smoked tofu and boost the cheese or add a bit of caramelized onion.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the diced ham and shredded cheese. Season lightly with black pepper — ham is usually salty, so taste before adding salt.
- Unroll crescent dough and separate into eight triangles. If the package has perforations, press the seams so each triangle is sealed.
- Spoon about a heaping tablespoon of the ham-and-cheese mixture onto the wide end of each triangle. Don’t overfill — leave room to roll.
- Roll each triangle from the wide end toward the point. Tuck the point under or press gently to seal. Place each roll seam-side down on the prepared baking sheet.
- Whisk Dijon, honey, and olive oil together until smooth. Brush the glaze evenly over each roll. Reserve a little glaze for brushing after baking.
- Bake for 12–15 minutes, until crescents are puffed and golden brown.
- Remove from the oven and brush with remaining glaze. Serve warm.
Timing tip: If your oven runs hot, check at 10 minutes to avoid over-browning.
How to serve Ham and Cheese Crescent Rolls
These are terrific on their own, but they shine with a simple side or dip. Offer a bowl of mustard or a honey-mustard dip for dunking. For a more substantial pairing, serve with a bowl of soup — a hearty, meaty soup complements the richness of the rolls, similar to pairing with Philly cheesesteak-style soup. For gatherings, arrange them on a platter with pickles, cherry tomatoes, and a green salad to balance the richness.
Presentation tip: Brush a little melted butter or a sprinkle of chopped fresh parsley across the tray before serving to add shine and color.
Storage and reheating tips
- Refrigerator: Store cooled rolls in an airtight container for up to 3 days.
- Freezer: Freeze on a tray until firm, then transfer to a freezer bag for up to 1 month. Freeze before glazing for best texture.
- Reheating: Reheat from refrigerated in a 350°F (175°C) oven for 8–10 minutes, or from frozen for 12–15 minutes until warmed through and crisp. Avoid microwaving for long periods — it makes the dough soggy.
- Food safety: Keep ham-containing foods refrigerated. Do not leave at room temperature for more than 2 hours.
Helpful cooking tips
- Don’t overfill each triangle. Overfilling causes leaks and uneven baking.
- Press seams firmly to prevent cheese from oozing out. A small dab of beaten egg or water on the edge helps seal if dough is dry.
- If using very salty ham, omit added salt. Taste as you assemble.
- For extra golden tops, brush with an egg wash (1 beaten egg + 1 tbsp water) before baking. This will modify the glaze finish — consider brushing glaze after baking instead.
Creative twists
- Spicy: Add a teaspoon of sriracha or diced jalapeño to the ham-cheese mix.
- BBQ: Swap Dijon-honey glaze for BBQ sauce and use smoked cheddar.
- Herb & garlic: Mix a tablespoon of chopped fresh chives or parsley into the cheese. Add a pinch of garlic powder.
- Breakfast version: Use breakfast ham and add a tablespoon of cream cheese to the filling. Serve with maple syrup.
- Gluten-free: Use gluten-free crescent dough if available or make small puff-pastry jamón-cheese bites with gluten-free pastry.
Your questions answered
Q: How long does this take from start to finish?
A: Hands-on time is about 10–15 minutes. Bake time adds 12–15 minutes, so plan for roughly 25–30 minutes total.
Q: Can I prepare these ahead and bake later?
A: Yes. Assemble and keep on a parchment-lined tray in the refrigerator for up to 24 hours. Brush with glaze right before baking for the best finish.
Q: Can I freeze unbaked rolls?
A: Absolutely. Freeze assembled, unbaked rolls on a tray until firm, then transfer to a freezer bag. Bake from frozen at 375°F for 15–20 minutes, adding a few minutes if needed.
Q: What cheese melts best?
A: Cheddar and Swiss both melt well. A mix of sharp cheddar and a gooey cheese (like Gruyère) gives the best flavor and melt. Pre-shredded cheese often contains anti-caking agents that slightly reduce meltiness, so shredding a block is ideal if you can.
Q: Is this safe for kids?
A: Yes — it’s a child-friendly recipe. Watch salt levels with ham and cut rolls into smaller pieces for toddlers. Always cool to a safe temperature before serving small children.
If you have a favorite leftover to rescue or want a vegetarian spin, tell me what you’ve got and I’ll suggest a tailored variation.
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Ham and Cheese Crescent Rolls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A warm, flaky crescent roll filled with melty cheese and savory diced ham, ready in under 30 minutes.
Ingredients
- 2 cups leftover ham, diced (about 8 ounces)
- 1 cup shredded cheese (cheddar, Swiss, or a mix)
- 1 package crescent roll dough (usually 8 triangles)
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the diced ham and shredded cheese. Season lightly with black pepper.
- Unroll crescent dough and separate into eight triangles. Press seams to seal.
- Spoon about a heaping tablespoon of the ham-and-cheese mixture onto the wide end of each triangle.
- Roll each triangle from the wide end toward the point. Tuck the point under or press gently to seal.
- Place each roll seam-side down on the prepared baking sheet.
- Whisk Dijon, honey, and olive oil together until smooth. Brush the glaze over each roll.
- Bake for 12–15 minutes, until crescents are puffed and golden brown.
- Remove from oven and brush with remaining glaze. Serve warm.
Notes
For a milder flavor, swap Dijon for yellow mustard. For extra tang, use stone-ground mustard. To make vegetarian, replace ham with diced roasted mushrooms or smoked tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American