by contributing writer Andrea Green
These baked ham and Swiss roll-ups with poppy seed spread are a fantastic way to use up any leftover ham you might have.
From prep to finish, these rolls only take 30 minutes to make. Most of that time, the rolls are actually baking. With such a quick prep time, these rolls get made quite often in our house.
What makes these rolls so tasty is the poppy seed spread. The Dijon mustard gives the rolls a nice tang. That said, don’t be afraid to experiment with the sauce. I’ve substituted spicy brown mustard for the Dijon with excellent results.
One of my favorite aspects to these roll-ups is that you can make them ahead of time. Simply prepare and refrigerate the unbaked rolls up to one day ahead of time. Then add just five extra minutes to the bake time. This comes in quite handy if you know you are going to have a really crazy evening coming up.
Baked Ham and Swiss Roll-Ups with Poppy Seed Spread
- 1 pound homemade whole wheat pizza dough or store bought
- 1/4 cup butter softened
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoons poppy seeds
- 1/2 pound ham diced (see note)
- 1/4 pound Swiss cheese sliced or grated
- 1/2 small onion thinly sliced
- Preheat oven to 400 degrees.
- Mix together butter, mustard, Worcestershire, and poppy seeds. Set aside.
- Roll the pizza dough into a large rectangle. Spread butter mixture over the dough.
- Along one of the long sides of the rectangle, layer onions, ham, and Swiss cheese. Only cover about half of the dough. Roll the dough around the filling. You will have a long roll.
- Cut the roll into 10 pieces approximately 2 inches wide.
- Transfer the rolls to a parchment lined baking sheet and bake until golden brown, about 20 to 25 minutes.