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Easy Ham and Cheese Roll Ups

I’m happy to say we’ve finally gotten a new bull.

Say hello to Cary.


No that’s not a girl’s name. At least not when you spell it C-a-r-y. We had to stick to our bull-naming tradition: they get the first name of the farmer we bought him from. The kids weren’t much on it, but that’s okay. It will grow on us and I mean hey–our last bull’s name was Francis. We brought him home a little over a week ago and now we’re in the get-to-know-you phase which means watching your back and walking near the fence.

When I went out to take this picture I was the only one in the field with him. “Better take the high road,” my husband said from the other side of the fence. That just means give him plenty of room. As soon as my camera started to click I had his attention. He looked mad. I scooted closer to the fence over my right shoulder–careful not to get too close though–it’s electrified. 🙂 At least I felt like I could make a jolting exit if I needed to get away. That would have made a good story for the Stupid Things I Do section of this blog. I’m glad I didn’t have to write it.

But he didn’t mind, really. I think he’s going to be a great addition to our family, we are all learning each other and until we’re more comfortable with each other, we will just take it slow.


About this recipe

I created these tasty ham and cheese roll ups with the intention that we would have them for breakfasts–just something different. But we ate them. For lunch. For snacks. I’m excited about these because they just took a few minutes, are full of flavor, and of course, they’re versatile. I made small ones but you could do larger versions for dinner with a salad or serve them as appetizers.


Use thawed puff pastry for the flaky crust–just stick it in the fridge overnight before cutting. I used pepper jack and ham in mine, but you could use turkey and Swiss, or your family’s favorite combination.

Easy Ham and Cheese Roll Ups

Easy ham and cheese roll ups make a fast breakfast, dinner or party appetizer. Rewarms great!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Author Rachel Ballard


  • 1 in package frozen puff pastry thawed the fridge overnight
  • 1/4 pound shaved ham any kind you like
  • 1/4 pound sliced pepper jack cheese
  • 2 tablespoons softened butter or margarine
  • 1/2 tablespoon Dijon mustard
  • 1/4 teaspoon onion powder
  • 1 tablespoon egg beaten with 1 water for glazing


  • Line a baking sheet with parchment paper or aluminum foil. Preheat oven to 400 degrees.
  • On a lightly floured surface, unroll the puff pastry and using a rolling pin, lightly roll to seal seams and enlarge the dough just an inch or two.
  • Using a knife, divide the dough in half width wise.
  • Using a butter knife or offset spatula, spread each rectangle evenly with softened butter, mustard and onion powder.
  • Working with one rectangle of dough at a time, cut triangles about 3 inches wide at the longest end.
  • Pile about 1 tablespoon of ham in the center of the wide end of the triangle. Top with a 2x2 inch square of cheese.
  • Roll up pastry around the ham and cheese, tucking in the sides to cover the ham and cheese.
  • Repeat with the other roll ups.
  • Place on baking sheet and brush with egg and water mixture. Sprinkle with salt and pepper if desired.
  • Bake at 400 until golden and brown--about 15 minutes or so. Makes 10-12 roll ups depending on size.


Calories: 182kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Appetizer, Breakfast, Snack
Cuisine American



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  1. 5 stars
    I am in the process of making these lovely rolls. Only I am taking the time to make the puff pastry! I have been wanting to learn how, so now is as good a time as any since we are housebound due to the virus. :0)
    We have some ham we had purchased in Whitefish, Montana from a local butcher that raises their own pigs. Their meats are delicious. We also have gruyere cheese in the fridge that will work well, with your butter mustard spread.
    I am already at the very last turn on the dough. I put four turns on it, but a fifth turn will not hurt! Looking forward to trying these lovely rolls for lunch!!

    1. Delia that sounds so so wonderful! I make my own puff pastry from time to time and need to teach it here on the site at some point. Your adjustments sound fabulous and I hope you enjoy these. –Rachel

    2. 5 stars
      After the puff pastry was ready, I rolled it out and cut in two. One half I used to make the small croissant rolls as you suggested, and the second half was used to make one long roll, which I cut into four lunch portions. Everything was stuffed with ham and gruyere, plus the mustard spread you suggested. Everything came out delicious. It turned out to be lunch with a salad. Wonderful!
      (My homemade puff pastry, by the way, flaked beautifully. I was happy with the results. Was worth the effort.)
      If I could attach a pic of my results, I would. Thank you for a terrific recipe. :0)

  2. Rachel, I love these ham and cheese pastries. I like the use of puff pastry. I have made them before using crescent roll dough, but I like your idea better. What a great appetizer to take to a party or enjoy at home with a glass of wine.

    1. Thank you Analida! They were eaten up in just a few minutes–nothing seems to last too long around here. The puff pastry was a lot lighter than crescent rolls, but either would work fine I think. thank you for coming by and visiting! ==Rachel

  3. I love that y’all have a tradition of naming the bull after the person you purchased him from! That’s too funny. And I’ve got an Uncle Cary… so I get the Cary being a male name. 😀

    These roll-ups sound DIVINE right now, and I am absolutely pinning this for later because oh my goodness… what a fantastic snack! And I bet these would be awesome for a bridal or baby shower snack, too!

  4. Rachel, As I scrolled over your dear bull’s name “Francis” the message says “Southwest Breakfast Sandwiches” my mouth dropped open as I gasp…thinking OH NO…They didn’t make sandwiches out of him. So glad to find out that was not the case. I’m no farm girl and can barely make my way around the meat department in the store. I have no idea what happens to them. In any case, I’m very sorry for your loss of Francis and hope all goes well with Cary!

    This recipe sounds so good to me! I love the idea! Pinning it!!

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.