Brown Butter Ham Cheese Rolls (Print-Friendly Version)
Buttery, flaky crescents with savory ham, melty cheese, and a rich brown butter honey glaze.
# Ingredients:
→ Dough
01 -
2 tubes (8 oz each) refrigerated crescent roll dough
→ Filling
02 -
12 slices quality deli ham
03 -
12 slices sharp cheddar cheese
→ Brown Butter Honey Mustard Glaze
04 -
4 tablespoons unsalted butter
05 -
2 tablespoons local honey
06 -
1 tablespoon Dijon mustard
07 -
1/2 teaspoon fresh thyme leaves
08 -
1/4 teaspoon garlic powder
09 -
Fresh cracked black pepper, to taste
# Steps:
01 -
Preheat oven to 375°F and line a large baking sheet with parchment paper.
02 -
In a light-colored skillet over medium heat, melt butter and cook, stirring constantly, until golden brown and fragrant, about 5-7 minutes. Remove from heat immediately.
03 -
Whisk honey, Dijon mustard, thyme leaves, garlic powder, and freshly cracked black pepper into the brown butter until fully combined.
04 -
Unroll crescent dough and separate into triangles.
05 -
Place one slice of ham on the wide end of each triangle, folding if necessary to fit, then add one slice of cheddar cheese on top, breaking into pieces to distribute evenly.
06 -
Starting at the wide end, roll up each triangle tightly toward the pointed end and place on the prepared baking sheet, spacing evenly.
07 -
Brush each roll generously with the brown butter honey mustard glaze, using all of the glaze to ensure a caramelized exterior.
08 -
Bake rolls in preheated oven for 12 to 15 minutes until deeply golden brown.
09 -
Allow rolls to rest for 5 minutes before serving to let the cheese set slightly.
# Notes & Tips:
01 -
Use a light-colored pan to monitor butter browning to prevent burning.
02 -
Assemblies can be refrigerated up to 4 hours before baking; apply glaze just before baking.
03 -
Sharp cheddar offers bold flavor; Gruyere or Havarti are excellent alternatives.
04 -
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.