How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ham And Cheese Rolls?

You need 8 ingredients. The key ingredients include: 1 pkg. party rolls (20 to 24), 1 pkg. ham (4 to 5 oz.), 1 pkg. Swiss cheese (4 oz.), 1 stick butter or margarine, softened, and more.

Is Ham And Cheese Rolls suitable as general?

Yes, Ham And Cheese Rolls falls under the General category and is a great choice for this type of meal.

How do I store leftover Ham And Cheese Rolls?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ham And Cheese Rolls Recipe

Name: Ham And Cheese Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. party rolls (20 to 24); 1 pkg. ham (4 to 5 oz.); 1 pkg. Swiss cheese (4 oz.); 1 stick butter or margarine, softened; 2 tsp. mustard; 2 tsp. Worcestershire sauce; 2 Tbsp. poppy seed; 1 small onion, grated

Try this homemade Ham And Cheese Rolls recipe the whole family will love. Made with party rolls, ham, Swiss cheese and butter. Easy step-by-step instruc…

This Ham And Cheese Rolls relies on simple, everyday ingredients such as party rolls (20 to 24), ham (4 to 5 oz.), swiss cheese (4 oz.) and mustard. It comes together quickly and makes 4 servings, at about 495 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 pkg. party rolls (20 to 24)
1 pkg. ham (4 to 5 oz.)
1 pkg. Swiss cheese (4 oz.)
1 stick butter or margarine, softened
2 tsp. mustard
2 tsp. Worcestershire sauce
2 Tbsp. poppy seed
1 small onion, grated

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
495 kcal
Category
General

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