Even the pickiest of eaters will like these Gluten Free Ham and Cheese Crescent Rolls. They’re a perfect after school snack or party appetizer.
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I remember my mom making these for dinner parties when I was little. They were so darn good, I could’ve eaten a whole tray of them! A simple recipe from one of those old Pillsbury Bake Off cookbooks was turned into one of our favorite party foods throughout the years. When I finally created the perfect gluten free crescent roll dough recipe, these little babies were at the top of my list for what to try with it.
why you’ll love this recipe
- Ease. They’re incredibly easy to make, whether you make your own gf dough or not.
- Customizable. You can use different types of meats, cheeses, and mustards. Make it your own.
- Perfect snack. Kids love ’em, adults do, too! They’re the perfect little snack for any time.
- Great cold. Even cold or at room temperature, they’re irresistible.
the ingredients needed for crescent roll ups
- Homemade gluten free crescent roll dough. This is so much like the original Pillsbury crescent roll dough, but if you want to take the easy way out, no problem. These will also work with store bought gluten free puff pastry. Or you could make these with my gluten free rough puff pastry.
- Sesame seeds. These are optional, but add a little extra crunch.
- Mustard. I use good ‘ole yellow mustard, but feel free to use deli brown mustard, dijon mustard, grainy mustard, or even honey mustard.
here’s how to make ham and cheese crescent rolls
- Roll out dough into a large rectangle that’s approximately 1/4-inch thick.
- Place ham slices on top of the dough into a single layer.
- Spread mustard on top of the ham.
- Sprinkle with cheese.
- Roll up dough into a tight spiral.
- Freeze for 5-10 minutes, just to make it easier to cut slices.
- Cut into slices approximately 1/2-inch thick with a serrated knife.
- Place on parchment-lined baking sheet and bake for 17-20 minutes, or until golden brown and cheese is bubbly.
Ham and Cheese Crescent FAQs
No, if you’re not gluten free, you can always buy a tube of Pillsbury crescent roll dough. Even if you’re gluten free, you can use a frozen box of Schar or another brand’s gluten free puff pastry dough.
Yes, use any cheese you’d like. Swiss, gruyere, colby jack, or pepper jack cheese to name a few.
Yes, I would suggest preparing them to the point of slicing them into spirals and then freeze them until solid on the parchment-lined baking sheet. Once solid, place them in a large ziptop bag and freeze for up to 3 months. They can be baked from frozen, adding another 5-10 minutes onto the baking time.
more gluten free crescent dough and puff pastry recipes
- Gluten Free Fresh Tomato Tart
- Gluten Free Apple Turnovers
- Gluten Free Cheese Straws
- Gluten Free Veggie Pizza
- Gluten Free Baked Brie
Your kids will love ’em. You’ll love ’em. Make Gluten Free Ham and Cheese Crescent Rolls for after school or for a football party. Or just because.
Gluten Free Ham and Cheese Crescent Rolls
Ingredients
- ½ recipe Gluten Free Crescent Roll Dough (or Gluten Free Rough Puff Pastry or store bought gf puff pastry)
- ¼ lb (113g) deli ham, sliced thin
- 2-3 tbsp (30-40g) yellow mustard (deli style brown mustard or dijon mustard can be substituted)
- 4-6 oz (113-170g) shredded cheddar cheese (Swiss cheese, Gruyere, pepper jack, or any other type of cheese can be substituted)
- 4 tbsp (35g) sesame seeds
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
- Remove ½ recipe of Gluten Free Crescent Roll Dough from refrigerator and allow to slightly soften enough to roll out, 10-15 minutes. Roll out dough to a large rectangle that's ¼-inch thick (the size of the rectangle isn't as important as the thickness).
- Place ham on top of dough in one layer, overlapping slightly to fit if necessary.
- Spread mustard on top of ham and sprinkle cheese on top (or use cheese slices).
- Tightly roll up pastry to create a long log. Place on a parchment-lined baking sheet and freeze for 10-15 minutes, just to make it easier to slice.
- Brush log with water and roll in sesame seeds to coat.
- Slice into spirals about ½-inch thick and place on baking sheets. Bake for 17-20 minutes, rotating pans halfway through baking, until golden brown and cheese is bubbly.