Fall has seem to come like a thief in the night, stealing our Indian summer and replacing it with more familiar November temperatures. I think once we reach Halloween the Holiday festivities never seem to stop. It truly is a remarkable time of year, my favorite really. We get to spend more time with family, and what do families do when they get together? They eat.
Everyone has a favorite dish they want to make on those holidays. But what about the other days? What do you do in the days leading up to the holidays? What do you do for appetizers while you are waiting for that special meal to be complete? I sometimes think that these eating times fall by the wayside, they become an after thought and we don’t put as much thought into them. This year I wanted to make something that was easy, but also very tasty. One thing I don’t like is always being in the kitchen away from everyone. I want to participate in the conversations too. I plan ahead for days for the get-togethers so that I can also have some time with my visiting family.
We tend to like more savory appetizers. So when I trying to think of recipes to make I naturally gravitate to more savory items that will tide us over until the meal is done. We usually eat dinner, so I want something that will serve as lunch, and be a crowd pleaser. Shew, that is a tall order, it has to be easy to make, and be delicious! I headed to Sam’s Club to see what I could come up with.
While getting the items I needed on my list, I came to the deli cooler and saw NatureRaised Farms® Ham. NatureRaised Farms Ham has no antibiotics, and no added hormones or growth promotants. I was honestly shocked to see a product like this at Sam’s Club. I grabbed the bulk package and went to check out.
I knew I wanted to make Hot Ham and Cheese Rolls. These are super simple to make and they always please a crowd. Plus I can feel good knowing that the ham I am giving my family is the best quality I can get. With just a few ingredients I can whip up a lunch treat that will spur conversation and satisfy empty tummies.
I was very impressed with the overall flavor of Nature Raised Farms® ham. I like the texture and the thickness of the slices and this will be a product that I will continue to buy.
Here is how I made the Hot Ham and Cheese Rolls
- 1 stick of butter
- 1 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoon mustard
- 1 tablespoon poppy seeds
- 1 crescent sheet canister
- 12 slices of swiss cheese
- 1 package of NatureRaised Farms® Uncured Ham
- In a microwave safe dish melt the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds.
- After butter is melted, stir to combine and set aside.
- Take crescent sheet and layer NatureRaised Farms® Uncured Ham and then top with swiss cheese. Roll into a log and cut into 12 sections.
- Place in pan and cover with sauce mixture.
- Bake in a 350 degree oven until golden.
Click here to see if your local Sam’s Club carries NatureRaised Farms® Uncured Ham.
Also, we are adding a little holiday cheer and giving away a $50 gift card to Sam’s Club. Enter here a Rafflecopter giveaway for a chance to win.
Susan Christy says
My favorite holiday treat is fudge.
Carly Williams says
My favorite holiday treat is peppermint bark.
My favorite holiday treat is pumpkin pie.
I love sugar cookies for Christmas.
Mami2 you got my dog or his twin I have one that looks just like yours???? and I like sugar cookies to any time????
I love gingerbread cookies for holidays.
Diane Matthes says
what kind of mustard is in this recipe
I was wondering the same thing
Just regular mustard.
Can I make it a couple of hours ahead of time and put it in the fridge until I bake it?
Yes. I refrigerated the whole logs overnight and then sliced them the next morning. They’re easier to slice.
We have done that as well. It’s a nice plan ahead snack.
You absolutely could. The butter mixture will solidify a little, that’s totally okay.
How many ounces of ham did you use for the hot ham and cheese rolls?
We used the entire package of NatureRaised Farms Uncured Ham which is 8oz.
Bridgette Rider says
Is the crescent sheet canister just one can of crescent rolls?
Lol, that is what I am thinking.
It’s a crescent roll sheet. It is found in the refrigerator section by the canned biscuits and regular crescent rolls. You just unroll it and it’s ready for your toppings. There is no perforations in it just a full sheet.
I do know what a crescent roll is ..Have never seen anything in the market
Will this recipe work with Honey Baked Ham?
I’m sure it would. I use just regular sandwich ham and it’s fine. Since the sandwich ham was so thin, I put a second layer of ham on the crescent rolls.
You absolutely could.
ann moore says
Going make the Hot Ham &Cheese Roll for Christmas, but donot know what a cresent sheet canister canisters. ? Young wife starting to make Christmas snacks? Please help me?
Janet Waite says
Crescent rolls are purchased in Dough form in a cardboard “tube,” that you open and typically break apart into separate pieces to make the individual rolls. In this recipe, you open the tube and leave the dough in a whole piece, and flatten it out into one Sheet. This is in the USA, anyway. This recipe sounds great! And SO easy too. Good luck, Ann Moore. 🙂
Actually they make the crescent sheets. There is no perforations. It is found in the refrigerator section with the regular crescent rolls. It is just one whole sheet you just unwrap and make your recipe. It works wonderful.
Pillsbury makes the crescent roll sheets. Found in the same area of the store as the canned biscuits. I love using the sheets of when making something like these rolls.
Regular yellow mustard. You could probably use a spicier mustard, but the regular yellow mustard works great.
As I live in Australia, what on earth is a crescent sheet?
I assume croissant dough in a sheet.
A crescent sheet is found in the refrigerator section of your grocery store found by the canned biscuits and the regular crescent rolls. There is no perforations in it like regular crescent rolls. It is just a whole sheet you just unroll it and put your toppings on it and bake. Much easier to use than the regular crescent rolls.
That would work as well! We just used what we had in our frig!
Helen Woodward says
I’m in Australia too. Wondering if we could use pastry sheets as we don’t have crescent roll here??
Greasy from to much butter. Mustard was to strong of a taste in recipe. Suggestion use less of each…..
What about poppy seeds
Delores Kopp says
I have received my order it is too large will be returning and would like to exchange for the second on on this page the one I got does not stay together
Susan Stark says
I just have two questions about the recipe for hot-ham-and-cheese-rolls.
1. Do you have to use uncured ham?
2. Is the crescent sheet made by Pillsbury or is it some special kind?
Thank you for your recipes and you time.
Paula Lauerman says
You can actually buy the Pillsbury crescent sheets in some stores – no perforations. I most often see them around the holidays,
The full recipe is on the site. Click on the link, scroll down below 1st picture. Click on the read more link
Carol May says
Can I use turkey in place of ham?
What is crescent dough please? Is it puff pastry? I did not find it anywhere in my country
It is puff pastry dough that has layers of thin airy dough as it bakes. Like a cresant.
What type of mustard did you use?
What are crescent sheet canisters? Crescent rolls? Not Pie crusts?
This recipe was a big hit! I’ve also taken the crescent rolls or sheets and spread a herbed cream cheese, ham, and spinach, then prepared them the same way. Quick and easy snack.
Sue Summers says
What size pan did you use?
What can be used instead of butter. Recipie sounds awesome.p
Pam Crane says
I hope I can get a reply at this late date! Yikes! Time has gotten away from me. I am making this for Christmas lunch tomorrow. Can I make this ahead of time and reheat, or leave uncooked and then heat tomorrow morning? I am trying to figure out how to be a three places at one time and if I can make this ahead of time that would sure help!
One of the comments above says you can make the rolls the night before, cut them in the morning to cook.
What kind of mustard did you use?
Elinor L. says
Regular yellow mustard, although it’s also great with Dijon mustard.
I cannot find this Video anymore……………..
I just need to know if the MUSTARD is prepared mustard or dry mustard.
Eric Fried says
What if you coated the crescent rolls after you have rolled them out ?
Love to cook and try new things thank you
way too greasy not sure what i did wrong..but crescent part was soggy not browned any suggestions would be appreciated because it was quite tasty
Agree. Next time I will cut the amount of butter in half.
Tried this today and was very disappointed. It was swimming in butter and the rolls didn’t rise as much as I thought they would. I may try again, use about 1/3 of the butter and not add the butter mixture until the last 5 minutes of baking.
I think this is a good idea. What you said was exactly what I experienced.
Will try it looks yummie
WAY TOO MUCH BUTTER!!! The rolls were a greasy mess. Would maybe use half as much butter next time. I only used ~0.5 tbsp. of mustard & I thought that was more than enough, but would depend on preference. Overall thought the flavor was good & my toddler did enjoy, so I will likely try to make again with less butter.
Please tell me what kind of pastry Crescent sheet pastry is
I made these little beauties last night, to go with my homemade French Onion soup, and they were AWESOME!!!! For one thing, they actually looked like the picture, which, as we all know, doesn’t ALWAYS happen 😉 and they were sooooo yummy! To quote my daughter-in-law, “They’re like potato chips…you can’t stop eating them!” I will DEFINITELY be makning these again!! And again and again!!! Thank you!!!
Angela goode says
Would love to make this but what equates to 1 stick of butter and what is a crescent sheet canister
4 oz of butter
And you can use puff pastry
Hi. I’ve found several recipes for this food. I’m the first to admit that I’m not a very good cook. I can bake like a maniac but cooking delicious food eludes me.
I’ve tried this several times with variations on the butter mixture that you pour on top of the rolls. I find it to be too buttery and tends to make the bottom of the rolls soggy. So, I attempted another way to try these. I took the same basic mixture and instead of melting it, I mixed it all together in a bowl. I then laid out the crescent roll sheet and used a rolling pin to make the sheet longer and wider. Then I took about half of the butter mixture and spread it in a thin layer all over the sheet. I then layered the ham and cheese, adding a layer of brie. I rolled it into one long roll and cut it into pieces, then placed them on a cookie sheet layered with parchment. I baked them until golden brown and took them out of the oven and put the pan on a cooking rack. I then took the remaining soft butter mixture and put a small bit of it on each roll. Then I removed the parchment from the pan and placed them on that coming rack. Let them sit for just a couple of minutes and then enjoy! (Just saw how long this is. Hope it was worth reading.)
Oh! I also used stone ground mustard and left the poppy seeds out.
Sweet potato suefle
I just made the Hot ham and Swiss rolls. I feel it called for too much butter. Because I have mushy, gooey bottoms. Till. Will try again later, asn d use less butter. The top halves are goid, though.
My store doesn’t have crescent sheets. Can I use the rolls instead?
Will this work with the Pillsbury pie crust sheets?
Too much butter! Too greasy gooey.
Linda Schneider says
This recipe doesn’t give the time to bake. It’s taking longer than expected. I’m now at around 30 min & they’re still not done. Getting closer, though.
Should they cook the time specified on the crescent roll package?
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