Hot Ham and Cheese Roll-Ups with Dijon Butter Glaze

Ingredients

• 28 g (¼ cup)blanched almond flour
• 21 g (3 tablespoons)coconut flour
• 1 teaspoononion powder
• 1 teaspoongarlic powder
• 170 g (1½ cups)shredded low-moisture part-skim mozzarella
• 56 g (4 tablespoons)salted butter
• 30 g (2 tablespoons)cream cheese
• 1 largeegg
• 283 g (10 ounces)sliced ham
• 170 g (1½ cups)shredded sharp white Cheddar
• 28 g (2 tablespoons)salted butter
• 1 tablespoonDijon mustard
• 1 teaspoonWorcestershire sauce
• 1 teaspoongarlic powder
• ½ teaspoondried Italian seasoning

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Mix dry ingredients

   In a small bowl, stir together the almond flour, coconut flour, onion powder and garlic powder.

3. 3

   Soften the cheese

   In another bowl, combine the mozzarella, 56 g (4 tablespoons) butter and cream cheese. Microwave for 1 minute 30 seconds, then mix until smooth and combined. If the cheese is stringy or not melted enough, microwave for a further 30 seconds.

4. 4

   Make the dough

   Add the dry mixture and egg to the cheese mixture, and stir until everything is incorporated. If it is difficult to mix, microwave for another 20–30 seconds.

5. 5

   Shape the dough

   Spread the dough into a thin, even rectangle of about 23 × 33 cm (9 × 13 inches) on parchment paper or a silicone baking mat. If it sticks to your hands, dampen them slightly.

6. 6

   Add the Cheddar

   Scatter the shredded Cheddar over the dough, covering it evenly.

7. 7

   Layer the ham

   Arrange the sliced ham over the Cheddar.

8. 8

   Roll the dough

   Roll the dough up tightly lengthways to make smaller rolls and more slices. Turn the roll so its seam is underneath.

9. 9

   Slice the roll

   Trim both ends to even them out, then cut the roll into 2.5 cm (1-inch) slices.

10. 10

    Arrange in a dish

    Place the individual roll-ups in a baking dish.

11. 11

    Bake until golden

    Bake for 20–25 minutes, until the roll-ups are puffy and golden brown.

12. 12

    Make the glaze

    While the roll-ups bake, melt the remaining 28 g (2 tablespoons) butter. Whisk it with the Dijon mustard, Worcestershire sauce, garlic powder and Italian seasoning until combined.

13. 13

    Glaze and finish

    Take the roll-ups out of the oven and brush the glaze over them. Return them to the oven for a further 5 minutes.

What are ham and cheese roll-ups?

These are baked savoury pinwheels made by rolling ham and cheese inside a soft dough, slicing the roll and baking the rounds until puffed and golden. This American-style version uses almond and coconut flours with melted mozzarella in place of a conventional wheat-based dough.

The mild mozzarella helps bind the dough, while sharp white Cheddar and ham provide the filling’s bold, salty flavour. A mustard and herb butter glaze gives the finished rolls a savoury, glossy top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 482 calories, 25g protein, 7g carbs, 41g fat.

The almond and coconut flours contribute most of the carbohydrates, while the butter and cheeses provide much of the fat. Ham, mozzarella, Cheddar and egg contribute protein; pair a portion with salad or vegetables for a fresher, more balanced plate.

Choosing the cheese

Dough base: Low-moisture mozzarella is useful here because it melts into a cohesive mixture without adding as much liquid as a fresh, wet cheese might. Shred it finely so it softens evenly in the microwave.

Filling: Sharp white Cheddar gives the roll-ups a more pronounced cheese flavour. Spread it over the dough in an even layer so each slice gets a balanced amount.

Working with the dough

Melt gently: The mozzarella, butter and cream cheese need to be soft enough to mix, but the mixture can turn stringy as it cools. Use the stated microwave intervals and mix between them rather than heating it for a long stretch.

Shape carefully: Spread the dough while it is pliable, aiming for an even rectangle about 23 × 33 cm. Slightly damp hands can help if the dough clings as you spread it.

Rolling and slicing

Tight roll: Roll lengthways so the finished slices are smaller, as directed. Keep the filling tucked in as you roll, and set the seam underneath to help the roll hold its shape.

Even rounds: Trim the ends before cutting slices about 2.5 cm thick. Try to keep their thickness consistent so they bake at a similar rate.

Knowing when they are done

First bake: The recipe gives a 20–25 minute range; look for roll-ups that are puffed and golden brown. Check towards the earlier end of the range, as oven performance and slice size can affect the timing.

Final glaze: Brush on the butter mixture after the first bake, then return the dish to the oven for 5 minutes. The glaze should coat the tops without needing extra baking beyond the stated finish.

Serving the roll-ups

These rich, cheesy rolls work well as a party appetiser or as part of a casual lunch. Serve them warm so the cheese is soft and the buttery glaze is fragrant.

For a more balanced plate, pair them with a crisp green salad or simply dressed vegetables. The fresh, lighter side contrasts with the ham, cheese and butter.

Recipe notes & tips

• Shred the mozzarella finely so it softens more evenly.
• Mix the melted cheese while it is still warm and pliable.
• Dampen your hands lightly if the dough begins to stick while shaping.
• Keep the filling layer even so the roll cuts cleanly.
• Place the roll seam-side down before slicing.
• Brush the glaze over the roll-ups after their first bake, then return them to the oven for the full 5 minutes.

Variations

• Add herbs: Sprinkle a little extra dried Italian seasoning over the Cheddar before adding the ham.
• Use another Cheddar: Swap sharp white Cheddar for sharp orange Cheddar in the same quantity.
• Add heat: Mix a little chilli powder into the butter glaze.
• Try another mustard: Use wholegrain mustard in place of Dijon for a more textured glaze.
• Change the ham: Use a different sliced ham in the same amount, keeping the slices thin enough to roll.

Common mistakes to avoid

• Overheating the cheese: It can become stringy and harder to mix; use the stated heating intervals and check between them.
• Uneven dough: Thick and thin patches bake differently; spread it into an even rectangle before adding the filling.
• Loose rolling: The filling may shift or escape; roll tightly and place the seam underneath.
• Thick slices: They may bake less evenly; aim for slices about 2.5 cm thick.
• Skipping the final bake: The glaze needs its extra 5 minutes in the oven after brushing.

How to store

Cool leftovers, then store them in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven until warmed through; the microwave works for a quick reheat, though the roll-ups may soften.

Frequently asked questions