Ham and Cheese Bread Rolls are a fun, tasty treat kids and adults alike will love. They’re delicious as snacks or appetizers and perfect for feeding a crowd!
I don’t know what pit I’ve been holed up in this last half-century because for the life of me, I’ve never heard of ham and cheese bread rolls until today. My friend brought over half a dozen this afternoon for me to try and I was in love at first bite!
As soon as she left, I was in my kitchen preparing my own batch. Boy! As good and appreciated the ones she gave me, these stuffed bread logs taste so much better hot and fresh from the pan.
From my subsequent Google search, it appears ham and cheese bread rolls are a popular Pinoy snack and different recipe versions can be found online. The prep and ingredients are mostly the same but I especially liked the method I saw on Overseas Pinoy Cooking blog which adds a thin spread of fruit jam on the bread.
It may sound totally out place in a savory treat, but have faith, my friends, it works! The sweetness of the jam balances the saltiness of the ham and the richness of the cheese. It’s a combination of flavors that brings these bread roll-ups to a whole level of yum!
These crispy bread roll-ups are easy to make and versatile, too! They’re the perfect use for day-old bread and whatever bits and pieces you have in the fridge. Below are some filling combinations you can try.
Other Filling Options
- red and green bell peppers strips and browned sausage
- pepperoni slices and pizza sauce
- shredded beef and sauteed mushrooms
- Canadian bacon and pineapple tidbits
- chopped Roma tomatoes, shredded mozzarella, and basil leaves
- hotdogs and cheese
- Spam and scrambled eggs
How to Make Ham and Cheese Bread Rolls
- With a knife, trim edges of the bread and with a rolling pin, flatten until very thin.
- Spread a thin layer of jam on the top side of the bread slice.
- Arrange a piece of ham over the jam and place cheese strip at the edge of bread.
- Roll bread into a log to enclose filling and press lightly on seams to completely seal. Secure with toothpicks, if needed, and remove when ready to dredge in bread crumbs. Repeat with remaining bread slices.
- In a bowl, combine eggs and milk and whisk until well-beaten. In a shallow dish, combine bread crumbs and Italian seasoning.
- Dip bread rolls in egg mixture and roll in the bread mixture, patting down crumbs to fully coat.
- In a wide, thick-bottomed pan over medium heat, heat about 2-inches deep of oil. Carefully place breaded rolls seam side down and fry, turning on sides as needed, until golden and crunchy.
- Remove from pan and drain on a wire rack set over a baking sheet. Serve hot.
These bread rolls are best enjoyed hot and fresh from the pan and do not reheat well.
To make ahead for a party or to store for future use, arrange unfried rolls in a single layer on a baking sheet and freeze until firm. Transfer to a resealable bag or airtight container and freeze for up to 3 months.
Cook as directed in the recipe, until golden, crunchy and heated through.
Ham and Cheese Bread Rolls
Ingredients
- 12 slices white bread
- 1/4 cup seedless strawberry jam
- 12 slices ham
- 4 ounces melting cheese (Eden or Velveeta), cut into 1/4-inch x 3-inch strips
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups bread crumbs
- 1 teaspoon Italian seasoning
- canola oil
Instructions
- With a knife, trim edges of the bread and with a rolling pin, flatten until very thin.
- Spread a thin layer of jam on the top side of the bread slice.
- Arrange a piece of ham over the jam and place cheese strip at the edge of the bread.
- Roll bread into a log to enclose filling and press lightly on seams to completely seal. Secure with toothpicks, if needed, and remove when ready to dredge in bread crumbs.
- Repeat with remaining bread slices.
- In a bowl, combine eggs and milk and whisk together until well-beaten. In a shallow dish, combine bread crumbs and Italian seasoning.
- Dip bread rolls in egg mixture and roll in bread mixture, patting down crumbs to fully coat.
- In a wide, thick-bottomed pan over medium heat, heat about 2-inches deep of oil. Carefully place breaded rolls seam side down and fry, turning on sides as needed, until golden and crunchy.
- Remove from pan and drain on a wire rack set over a baking sheet. Serve hot.
Nutrition
Hi. Like your blog. rrcently discovered it. Hope you can incorporate a video in the recipes for unknowledgeable newbie like me. thanks!
I’ve started with videos. It will take a while but hopefully, we can get a video for each recipe 🙂
I love cooking i will Bread roll with ham and cheese
Enjoy 🙂
Good day, must it be fried or can it be grilled in the oven?
Hello Leonie,
I always deep fry these bread rolls for a more crunchy texture. You can do them in the oven by arranging them on in a single layer on a baking sheet and then lightly spraying them on top with nonstick cooking spray (this will help them brown.) Enjoy! 🙂
Can I know how long it can keep
Hello Santhi
You can freeze these rolls (not fried) in resealable bags if you want to keep for future use. After you’ve fried them I suggest eating them right away for best texture. Although still good, they lose their crunch over time like most fried foods.
Hello, Ms. Lalaine, I would just like to ask regarding the milk? Is it 1 cup? Thank you.
Hi April
Thanks, I corrected the recipe. You need 1/4 cup milk. 🙂
hi ms lalaine! I will include this recipe to my son’s 4th birthday menu.. =)
I am sure the kids will live these 🙂 Happy birthday to your son
Hi, what’s the italian seasoning you used, if you don’t mind me asking? I just want to try this recipe. Thanks!
Hello
It is a blend mix usually of dried basil, parsley, oregano etc. If you can’t find it in the stores, just use dried parsley or omit it altogether. 🙂
I was in high school when the first we’ve made this and I already forgot how to do it. Good thing I’ve found your blog. 😀