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A close-up of Ham and Cheese Crescent Rolls filled with ham and melted cheese, topped with black sesame seeds, served on a white plate with parsley garnish in the background.

Ham and Cheese Crescent Rolls

I make Ham and Cheese Crescent Rolls when I need appetizers that look impressive but come together fast. Flaky, golden crescent dough wraps around melted Swiss cheese and Black Forest ham, all topped with garlic butter glaze. They're perfect for after-school snacks, easy lunches, and quick breakfasts because they're kid-approved and effortless to grab and go. I also make them for Super Bowl parties, game-day gatherings, and potlucks because they're cozy, comforting finger food everyone loves. Store them in the fridge for 3 to 4 days or freeze for up to 3 months.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer, Dinner Party, Snack
Cuisine: American
Keyword: Ham and Cheese Crescent Rolls
Servings: 8 rolls
Calories: 240kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 8 ounces can crescent roll dough 8 pieces
  • 8 slices deli Black Forest ham
  • 8 slices Swiss cheese
  • 3 tablespoons salted butter
  • ½ teaspoon garlic powder
  • 1 tablespoon black sesame seeds
  • Fresh parsley for garnish
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Unroll the crescent dough and separate it into 8 triangles. Layer each piece with a slice of deli ham and a folded slice of Swiss cheese.
    8 ounces can crescent roll dough, 8 slices deli Black Forest ham, 8 slices Swiss cheese
  • Starting from the wider end, roll the dough tightly to enclose the filling and form crescent shapes.
  • Arrange the rolls on the prepared baking sheet and bake for 10 minutes. While baking, melt the butter and stir in the garlic powder.
    3 tablespoons salted butter, ½ teaspoon garlic powder
  • After 10 minutes, take the rolls out and brush them with the garlic butter. Sprinkle the tops with sesame seeds.
    1 tablespoon black sesame seeds
  • Return them to the oven and bake for another 5 to 7 minutes, or until golden brown.
  • Let cool slightly, garnish with fresh chopped parsley, and serve warm.
    Fresh parsley

Notes

Here are a few tips to make these crescent rolls turn out perfectly every time.
Use cold dough: Crescent dough is easier to work with when it's cold, so keep it in the fridge until you're ready to roll.
Don't overfill the rolls: Too much ham or cheese can cause the filling to leak out during baking, so stick to one slice of each per triangle.
Brush the garlic butter while they're hot: The butter absorbs better into the flaky layers when the rolls are fresh out of the oven.
Try different cheese variations: Cheddar, provolone, or Gruyere all work well if you want to switch up the flavor.
Make them ahead: You can assemble the rolls, cover them tightly, and refrigerate for up to 24 hours before baking. Just add a minute or two to the cooking time. Baked rolls keep in the fridge for 3 to 4 days and reheat easily.
Flash-freeze for storage: Freeze the rolls on a baking sheet for 1 hour, then transfer them to a freezer bag so they don't stick together. They can be frozen for up to 3 months. Thaw overnight in your refrigerator before reheating.

Nutrition

Calories: 240kcal | Carbohydrates: 13g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 578mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 0.003mg | Calcium: 162mg | Iron: 1mg
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