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 Swiss Rolls?

You need 8 ingredients. The key ingredients include: 2 pkg. Pepperidge Farm dinner rolls, 2 sticks margarine, softened, 3 Tbsp. poppy seed, 1 Tbsp. Worcestershire sauce, and more.

Is Ham And Swiss Rolls suitable as general?

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

How do I store leftover Ham And Swiss Rolls?

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

Ham And Swiss Rolls Recipe

Name: Ham And Swiss Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkg. Pepperidge Farm dinner rolls; 2 sticks margarine, softened; 3 Tbsp. poppy seed; 1 Tbsp. Worcestershire sauce; 3 Tbsp. Grey Poupon hot mustard; 1 medium onion, grated; 1/2 lb. Swiss cheese, grated; 1/2 lb. ham, slivered

Try this homemade Ham And Swiss Rolls recipe the whole family will love. Made with dinner rolls, margarine, poppy seed and Worcestershire sauce. Easy st…

This Ham And Swiss Rolls relies on simple, everyday ingredients such as pepperidge farm dinner rolls, margarine, softened, poppy seed and worcestershire sauce. It comes together quickly and makes 4 servings, at about 370 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

2 pkg. Pepperidge Farm dinner rolls
2 sticks margarine, softened
3 Tbsp. poppy seed
1 Tbsp. Worcestershire sauce
3 Tbsp. Grey Poupon hot mustard
1 medium onion, grated
1/2 lb. Swiss cheese, grated
1/2 lb. ham, slivered

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Quick Info

Servings
4 servings
Calories
370 kcal
Category
General

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