These ham and cheese stuffed rolls are delicious and simple! Dinner, Lunch, or Grab-and-Go. They are sure to be a family favorite!
These rolls are great for grab-and-go meals you can make ahead.
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For quick meals, I keep a pack of Rhodes Rolls in the freezer. You can use them to make just about anything. Treats, meals, sides, snacks.
It’s basically the same amount of prep as throwing something in the crockpot. Set it out and forget about it the rest of the day. It’s how my kids think about their shoes.
Except they joyfully leave them outside and then forget about them for several days.
Directions for Ham and Cheese Stuffed Rolls
- Line a baking sheet with parchment paper
- spray parchment paper with cooking spray
- set out 24 frozen rolls
- spray the rolls with cooking spray
- cover with plastic wrap and set on the counter until thawed and double in size
- Preheat the oven to 350 degrees
- dice your ham
- take a dough ball and flatten it in your palm
- stretch the dough out nice and thin, into a disk, without tearing it.
- fill the dough about a 1/4 cup of meat in the center of the dough
- scoop about a 1/4 cup of cheese on the meat
- fold the edges of the dough over the filling and pinch together
- place seam side down on the pan
- place a piece of cheese or ham on top to show what’s inside
- Pop them into the oven for 20-25 minutes. You want them golden brown.
- Let them sit for 10 (they are lava hot)
Jessica’s Tips for Ham and Cheese Stuffed Rolls
- This recipe is a great way to use up cheap, lunch meat ham.
- Prepare your pan of rolls in the morning and leave it till you’re ready to make dinner. Don’t worry about the dough puffing up a ton. With this dough, it doesn’t seem to affect the taste.
- If the dough tears when you’re filling it, just pinch it back together.
- Put a little piece of the filling on the top after it’s filled so everyone knows what’s inside. This is useful for little kids who can’t read the label on the freezer bag or if you forgot what you put where after you pull out the baked rolls.
- Give them space in the pan to bake. If you really crowd them, they don’t dry out enough on the sides and they can get a little soggy, especially if you really fill them. It’s ok if they’re slightly touching, just not jammed up next to each other.
- If you like more bread in your rolls, double up the rolls when stuffing them.
- Make two pans and freeze all the extra for grab-and-go meals.
- Get creative with your filling. Almost everything tastes good warm and wrapped in bread. What do you have in the fridge? -cooked broccoli, cheese, chicken, rice, beans, apples, jam, etc. Literally whatever sounds good will be good in one of these rolls. Go crazy.
Check out some of my other posts:
What is your favorite filling?
Let know in the comments!
- 24 Rhodes Rolls
- Cheddar Cheese
- Ham Lunch Meat- cubed
- Line sheet pan with parchment paper
- Set dough balls onto pan, spray with cooking spray, cover with plastic wrap. Leave out until thawed.
- Preheat oven to 350 degrees.
- Flatten a dough ball into a disk.
- Fill with ham and cheese.
- Pinch the dough closed and place seam side down.
- Place a piece of ham and cheese on the top.
- Bake in the oven for 20-25 minutes, until golden brown.
- Let cook for 10 minutes.
Let cool completely and put in the freezer for on-the-go-meals.
I often leave the pans of frozen rolls out in the morning and then come back to it when I'm ready to make dinner.
Get creative with your filling. Use what you have and it'll be delicious!
Don’t forget to pin it!
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