These ham and cheese roll ups turn a handful of familiar ingredients into crisp, golden pinwheels with a savory center. Puff pastry wraps cooked ham, melted cheddar, pizza sauce, and dried herbs in a quick snack that feels special enough for a party but is easy enough for a weekday lunch. The oven does most of the work, and the finished roll ups are just as welcome in a lunch box as they are beside a bowl of soup.
The best part is the contrast: flaky pastry at the edges, tangy sauce in the middle, and stretchy cheese throughout. You can prepare the log ahead, chill it briefly for cleaner slices, and bake when you are ready. Keep the slices slightly apart on the tray so the pastry can expand and brown evenly.
What are ham and cheese roll ups?
Ham and cheese roll ups are puff pastry pinwheels filled with tomato sauce, cooked ham, cheddar cheese, and herbs. They bake into individual spirals with a crisp outside and a warm, savory center.
Why these ham and cheese roll ups work
Simple ingredients are carefully layered so every bite has balance. The sauce adds moisture and acidity, ham brings a gentle smoky savoriness, and cheddar melts into the pastry as it bakes. Dried herbs give the filling a pizza-inspired aroma without requiring extra chopping. Because the pastry is rolled into a log before slicing, the filling stays tucked inside instead of sliding off during baking.
These roll ups are also flexible. Serve them as an after-school snack, a party appetizer, a picnic addition, or a quick lunch with fruit and vegetables. They taste delicious warm, but they remain enjoyable at room temperature, which makes them practical for sharing.
Ingredients for ham and cheese roll ups
You need one sheet of puff pastry, thawed if frozen, plus about one-third cup of tomato or pizza sauce. Six thin slices of cooked deli ham create the savory layer, while 100 grams of grated cheddar supplies the melty center. Finish the filling with half a teaspoon of dried mixed herbs and use one beaten egg to give the pastry a glossy golden finish.
Choose a pastry sheet that is cold but flexible. If it becomes warm and sticky while you work, place it in the refrigerator for a few minutes. A sharp knife helps you cut neat spirals without compressing the layers.
Prepare the pastry filling
Begin by heating the oven to 200°C (390°F) and lining a baking sheet with parchment. Unroll the pastry on a lightly floured surface if necessary. Spread the tomato or pizza sauce in a thin, even layer, leaving a small border around the edges. Too much sauce can make the pastry difficult to roll, so use just enough to cover the surface.
Lay the ham over the sauce, overlapping the slices slightly so there are no large gaps. Sprinkle the cheddar evenly over the ham, then add the dried herbs. Distributing the ingredients from edge to edge means each slice will show the same appealing spiral.
How to make ham and cheese roll ups
Roll the pastry from one long side into a firm, compact log. Use gentle, even pressure as you roll so the layers stay together without squeezing the filling out. Once the seam is underneath, use a sharp knife to cut the log into eight slices about one inch thick. If the log feels soft, chill it briefly before slicing; colder pastry produces cleaner pinwheels.
Heat the oven to 200°C (390°F) and line a baking sheet with parchment. Roll out the puff pastry and spread the tomato or pizza sauce evenly over it. Layer the ham over the sauce, then scatter the grated cheddar and dried herbs on top. Roll the pastry up tightly from one long side into a compact log. Trim uneven ends if needed, then cut the log into 8 slices about 1 inch thick. Arrange the slices cut-side up on the prepared baking sheet, leaving space between them. Brush the pastry lightly with beaten egg. Bake for 18 to 20 minutes, until the pastry is puffed and golden and the cheese is bubbling. Cool for a few minutes before serving warm, or let the roll ups cool completely for lunch boxes and picnics.
Bake until golden and flaky
Arrange the slices cut-side up on the parchment-lined tray, leaving room around each one. Brush the exposed pastry lightly with beaten egg. The egg wash is optional for flavor but valuable for color: it helps the layers bake into a shiny golden crust. Bake for 18 to 20 minutes, watching toward the end as the pastry puffs and the cheese bubbles.
The roll ups are ready when the pastry is deeply golden and the centers look set. Let them rest for a few minutes before serving. This short pause allows the melted cheese to settle and makes the pinwheels easier to pick up.
Serving and storage tips
Serve the ham and cheese roll ups warm with extra pizza sauce for dipping, or pair them with a crisp salad, sliced vegetables, or tomato soup. For a lunch box, cool them completely first so condensation does not soften the pastry. Store leftovers in a covered container in the refrigerator for up to three days. Reheat them in a hot oven or air fryer until warmed through and crisp again; microwaving is convenient but makes the pastry softer.
For a party, bake the roll ups shortly before guests arrive and arrange them on a platter with small bowls of sauce. Their small size makes them easy to eat without cutlery, while the spiral cross-section gives the tray an inviting, homemade look.
Optional variation
For an optional variation, swap cheddar cheese for mozzarella, provolone, or a mild cheese blend. A thin layer of mustard can replace some of the sauce for extra tang, and finely chopped roasted peppers can add color. If you prefer a milder filling, use turkey instead of ham. Keep additions finely chopped and modest in quantity so the pastry still rolls tightly and bakes into defined layers.
FAQ: frequently asked questions
Can I make ham and cheese roll ups ahead?
Yes. Prepare and slice the log, cover the tray, and refrigerate it for several hours. Brush with egg just before baking and add a few minutes if the pastry is very cold.
Why did my roll ups spread?
Warm pastry, overfilling, or loose rolling can cause spreading. Chill the log before slicing, keep the sauce layer thin, and place the seam underneath on the baking sheet.
Can I freeze them?
Freeze baked roll ups once cool, then reheat them from thawed in a hot oven until crisp. You can also freeze unbaked slices on a tray, transfer them to a container, and bake from frozen until puffed and golden.
Make ham and cheese roll ups
With puff pastry, ham, cheddar, sauce, and a few minutes of assembly, you can make a warm snack that is crisp, cheesy, and easy to share. Roll the pastry tightly, chill it if needed, and bake until the edges are golden. These ham and cheese roll ups are a dependable recipe for busy afternoons, casual entertaining, and make-ahead lunches.
Ham and Cheese Puff Pastry Roll Ups
Ingredients
Ingredients
- 1 sheet puff pastry thawed if frozen
- 75 g tomato or pizza sauce about 1/3 cup
- 6 slices cooked deli ham thinly sliced
- 100 g cheddar cheese grated
- 1 large egg beaten
- 1/2 teaspoon dried mixed herbs or Italian seasoning
Instructions
Instructions
- Heat the oven to 200°C (390°F) and line a baking sheet with parchment.
- Roll out the puff pastry and spread the tomato or pizza sauce evenly over it. Layer the ham over the sauce, then scatter the grated cheddar and dried herbs on top.
- Roll the pastry up tightly from one long side into a compact log. Trim uneven ends if needed, then cut the log into 8 slices about 1 inch thick.
- Arrange the slices cut-side up on the prepared baking sheet, leaving space between them. Brush the pastry lightly with beaten egg.
- Bake for 18 to 20 minutes, until the pastry is puffed and golden and the cheese is bubbling.
- Cool for a few minutes before serving warm, or let the roll ups cool completely for lunch boxes and picnics.
