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–+ servings
Ham and Cheese Sticks

Savory Ham and Cheese Sticks for Perfect Snack Time Bliss

These Ham and Cheese Sticks are a delightful savory treat that are easy to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 sticks
Course: Snacks
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 package Crescent roll dough or puff pastry Choose crescent roll for a soft texture, or puff pastry for a flaky finish.
For the Filling
  • 8 slices Deli-sliced ham or smoked ham Any favorite ham will work.
  • 8 sticks Cheese sticks (cheddar, mozzarella, etc.) Opt for cheeses that melt well.
For the Glaze
  • 2 tbsp Melted butter Helps the glaze stick.
  • 1 tbsp Worcestershire sauce Adds depth of flavor.
  • 1 tbsp Dijon mustard Infuses a zesty tang.
  • 1 tsp Onion powder Enhances savory undertones.
  • 1 tsp Poppy seeds Offers a crunchy texture.
  • Coarse salt For topping.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough or puff pastry. Cut deli-sliced ham and cheese sticks to fit the dough.
  3. Assemble by placing a strip of ham and a cheese stick on the dough, rolling tightly and sealing the edges.
  4. Whisk together melted butter, Worcestershire sauce, Dijon mustard, onion powder, and poppy seeds for the glaze.
  5. Brush each stick with the glaze and sprinkle with coarse salt. Bake for about 12-15 minutes until golden brown.
  6. Let cool for a few minutes before serving. Enjoy with your favorite dipping sauces.

Nutrition

Serving: 2sticksCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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