Ham and Cheese Rolls

Oh my gosh.  You will thank me for these little gems.  They're completely delicious, pretty easy to put together, and perfect for breakfast, lunch, or a casual dinner.  They're really filling, too; the full recipe makes 12 rolls, but you could cut it to 6 rolls easily.

I slightly tweaked this Southern Living recipe, and I'll definitely make it again.  As the recipe below notes, you can make them in a 10-inch skillet or round pan or a 9-jnch square glass dish.  I tried to fit as many as I could (which was nine) in a 9-inch round pan, and the other three I put in my muffin-top pan.  They all tasted equally delicious, but the ones in the muffin-top pan browned more quickly than the ones in the round pan. 

Ham and Cheese Rolls

12 frozen biscuits (I used Mary B's)
All-purpose flour
¼ cup dijon mustard
1 Tbsp minced onion flakes
1 cup (4oz) shredded Swiss cheese
1 (9oz) container deli sliced ham, chopped or torn into pieces
Cooking spray

Arrange frozen biscuits, with sides touching, in three rows of four biscuits on a lightly floured surface. Let stand 30-45 minutes or until biscuits are thawed but still cool to the touch.

Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 12x10” rectangle of dough; spread evenly with mustard, and sprinkle minced onion flakes on top. Top evenly with the cup of shredded Swiss cheese and then with the ham.


Roll up, starting at 1 long end; cut into 12 (about 1” thick) slices. Place rolls into a lightly greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan. Bake at 375 for 35-40 minutes or until center rolls are golden brown and done; cool slightly.