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 went a little overboard with the size of ham I bought for our Noche Buena feast, and three weeks later, I still have a generous amount of slices left in the freezer waiting to be used up. With that and day-old bread sitting in my pantry, ham and cheese bread rolls seemed like the perfect merienda to make this afternoon.
They took a bit more work than slapping together the ham and bread slices into a sandwich but enjoying them hot and fresh was worth the while. Golden and crunchy on the outside and gooey and cheesy on the inside, they’re a fun and tasty snack the whole family will love.
What makes these roll-ups uniquely delicious is a thin spread of strawberry jam. It might sound like a weird addition, but it does work. The sweetness balances the ham’s saltiness and the cheese’s richness for a whole level of yum!
And if you’re looking for other flavor varieties, check out these filling options below that you can substitute. These bread rolls are versatile; feel free to experiment with whatever veggies and protein you have.
Other filling options
- Bell peppers strips, browned sausage, cream cheese
- Pepperoni slices, shredded mozzarella, pizza sauce
- Shredded beef, sauteed mushrooms, cheese whiz
- Canadian bacon, pineapple tidbits, quick-melt cheese
- chopped Roma tomatoes, shredded mozzarella, basil leaves
- hotdogs and cheese
- Spam, scrambled eggs, cheddar
Assembly tips
- Trim the edges of the bread with a sharp knife and flatten it with a rolling pin until very thin to make it easier to roll.
- 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.
- Arrange breaded rolls in a single layer on a baking sheet and freeze for a few minutes. This step helps the breading stick and keeps the cheese from melting too much and leaking out during frying.
Serving suggestions
Serve these crispy bread rolls with your favorite dipping sauce, such as ketchup or Ranch dressing. Enjoy a piece or two with melon juice for a tasty and filling midday snack!
Storage instructions
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.
- Thaw in the refrigerator and cook as directed in the recipe until golden and crunchy.
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.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Nica Parado says
Yummy
Noemi says
Yum! How good do these look? I really like it a lot. Thanks 🙂
Abih says
Hi. Like your blog. rrcently discovered it. Hope you can incorporate a video in the recipes for unknowledgeable newbie like me. thanks!
Lalaine Manalo says
I’ve started with videos. It will take a while but hopefully, we can get a video for each recipe 🙂
Jolly says
I love cooking i will Bread roll with ham and cheese
Lalaine Manalo says
Enjoy 🙂
Cheska says
Super Delish!!!
Lalaine Manalo says
🙂
Leonie says
Good day, must it be fried or can it be grilled in the oven?
Lalaine says
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! 🙂
Santhi says
Can I know how long it can keep
Lalaine says
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.
April Mendez says
Hello, Ms. Lalaine, I would just like to ask regarding the milk? Is it 1 cup? Thank you.
Lalaine says
Hi April
Thanks, I corrected the recipe. You need 1/4 cup milk. 🙂
Lovely says
hi ms lalaine! I will include this recipe to my son’s 4th birthday menu.. =)
Lalaine says
I am sure the kids will live these 🙂 Happy birthday to your son
Mae says
Hi, what’s the italian seasoning you used, if you don’t mind me asking? I just want to try this recipe. Thanks!
Lalaine says
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. 🙂
Justin says
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. 😀