this post may contain affiliate links. Please read my disclosure for more information.

Print Friendly, PDF & Email

Crescent ham rolls are so easy to make with just a few ingredients.  Make these for breakfast, for lunch with soup, or just anytime you want a quick something easy to make.  We like these with coffee in the mornings but they are good anytime.  You could double this recipe and us them as an appetizer to serve when you have friends over for a gathering.  They keep well for several days in the fridge and can be reheated in the microwave.  These crescent ham rolls are delicious if you like ham and Swiss cheese together.  My family can’t get enough of these.  You could also make these using turkey or any sandwich meat you like.  I think you will be pleasantly surprised at how good they are.  You might also like our recipe for crescent roll coffee cake.

1 (8 ounce) can Pillsbury original crescent rolls

Honey mustard or mayonnaise

Horseradish spread

6 cooked ham slices

6 slices Swiss cheese

1/2 teaspoon garlic powder

2 tablespoons melted butter

Spread the crescent rolls out on a sprayed baking sheet or one covered with parchment paper.  Spread the honey mustard or mayonnaise over the rolls.  Spread on some horseradish sauce.  Add six cooked ham slices and 6 Swiss cheese slices.  Roll into a large roll from the smaller end.  Cut into segments.  Combine melted butter and garlic powder and brush on top of the rolls.  Place on baking sheet and bake in preheated 375 degree oven for 12 to 15 minutes until brown on top.

Don’t forget to pin crescent ham rolls. 

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Feel free to share by clicking on the Pinterest, Facebook or Twitter icons below.  You can print by clicking on the green printer icon above and below every post on this site.


We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.