Remember the Pizza Rolls that I posted a couple months ago? Well these Ham and Cheese Rolls are a fun variation on that recipe. Instead of stuffing them with pepperoni and dipping them in Marinara Sauce, you use ham and dip serve them with Buttermilk Ranch Dressing (this recipe for ranch is the BEST)! They are soo delicious! I personally like them better than the pepperoni ones, but that’s just me:) My pizza loving family may not agree but they did enjoy these Ham and Cheese Rolls, a lot! We packed the leftovers in lunches the next day. My boys didn’t mind eating them at room temperature. YUM!
One of my neighborhood friends told me that her family LOVES the Pepperoni Pizza Rolls now better than pizza. Yeah!! She told me that she picks up the dough for our local grocery store (they sale fresh pizza dough in the bakery) and she can whip these up easily! I have also used Rhodes frozen bread dough for these roll ups. Have you ever bought that before? It is great! You just have to remember to take it out fo the freezer a few hours ahead of time. I love a good shortcut sometimes!
Ham and Cheese Rolls
- Yield: 16 rolls 1x
Description
Warm rolls with ham and cheese are perfect to dip into ranch dressing fresh out of the oven!
Ingredients
- 14–16 ounces Pizza Dough (see recipe below or pick some up from the store)
- 1 cup sliced ham, chopped
- 2 cups shredded cheese (cheddar, Swiss, provolone or combo)
- 2 tablespoons butter, melted
- ½ teaspoon garlic salt
- ranch dressing for dipping
Pizza Dough
- 1 cup warm water
- 2¼ teaspoons active dry yeast (1 packet )
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
- 3 cups bread flour (give or take to get a nice soft workable texture) *all purpose flour is fine too
Instructions
- Preheat oven to 400 degrees. Roll pizza dough into a rectangle about 10 X 14 inches. Sprinkle dough with ham and grated cheese.
- Starting with the long end, roll up dough tightly. Slice into 1-inch pieces (approx 16).
- Place rolls on lightly greased or parchment baking sheets.
- For the glaze: In a small bowl combine the melted butter, garlic salt. Brush over rolls.
- Bake for 10 minutes or until browned on top.
- Serve with warm ranch dressing for dipping.
Pizza Dough Directions:
- Measure warm water (between 100°-110°F or about the temperature for a baby bottle) in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old.
- Stand mixer preparation: add salt, oil, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour. The mixture should come together into a ball that is soft a little bit sticky.
- By hand preparation: stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
- Spray a large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.
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