Ham and Cheese Sticks – A Savory Snack Delight
Let Me Tell You About My Go-To Snack (and Why Ham and Cheese Sticks Always Win)
If someone asks what my all-time snack hack is, I don’t have to think twice. It’s Ham and Cheese Sticks – A Savory Snack Delight. I’ve been whipping these up since college, when dinner was… well, whatever I could make in 15 minutes while watching reruns of old British comedies. Once, I brought a batch to a friend’s BBQ, thinking, “eh, maybe a few people will try them”—the basket was gone in six (maybe seven?) minutes flat! Kids, adults, even the grumpy neighbor who always turns down food: total converts. By the way, don’t ask me how many I eat myself—they evaporate, I swear. It’s like they grow legs.
Why You’ll Love This Little Munch—or, Here’s When I Make ‘Em
Oh, do you have those days when you just want something cheesy, crispy, and somehow a little classy? (But also, truthfully, super low effort because who really wants more dishes?) My family goes bananas for these, especially when there’s no time for a “real” dinner. Sometimes I even do double batches for movie night—just to avoid mutiny. And honestly, if you forgot to buy fancy bread, these sticks absolutely hold their own alongside a simple bowl of tomato soup or, on a bonkers weeknight, just as a plateful with pickles. Not fancy, just real. Maybe you’ve burnt cheese on the tray before (believe me, I have). But even the not-so-pretty ones still get scarfed down.
What You Need (and a Few Substitutions When You’re Out of Stuff)
- 12 slices ham (I usually use honey ham, but basic deli ham does the trick in a pinch)
- 12 sticks mozzarella string cheese (cheddar or provolone work as well; for spicy, try pepper jack—my uncle swears by it)
- 1 sheet puff pastry, thawed (or crescent dough; my friend Lou sometimes uses pita—that’s her thing, it… almost works?)
- 1 egg, beaten
- 1 tablespoon Dijon mustard (optional, but I only skip if I’ve run out and can’t be bothered to shop)
- Pinch of black pepper (or, I’m feeling bold, smoked paprika just for fun)
- Sesame seeds (optional and only if I haven’t spilled them all over the counter already)
How I Throw These Together (Don’t Sweat the Small Stuff!)
- Preheat your oven to 400°F (about 200°C, give or take a few degrees—it’s forgiving). Line a baking tray with parchment (or just oil the pan, no judgment—less washing up anyway).
- Lay out your puff pastry and, if it’s stuck, mutter a little and gently roll it flat. Slice into 12 strips. Sometimes mine are totally wobbly. They still eat the same.
- On each strip, brush a teensy bit of Dijon—unless you’re over it, then skip. Place a slice of ham, then a stick of cheese, then roll the whole thing up. Start at the short end; I’ve done it backwards, it just gets messier.
- Pop them seam-side down on the tray. This is the moment I always steal a chunk of cheese. Actually, it’s a miracle any cheese survives to the oven.
- Brush the bundles with egg. Toss on black pepper, maybe paprika, and sesame if feeling whimsical.
- Bake for about 15–18 minutes. If the cheese leaks—no worries. I always nibble those crispy bits directly form the tray (don’t burn your fingers, I say, as I burn mine).
Little Notes I Learned the Messy Way
- If your puff pastry gets too warm, it’s a pain to handle. Sometimes I put it back in the fridge halfway—helps loads.
- No rolling pin? Use a wine bottle. Or, in a pinch, give up and kind of smoosh it flat by hand.
- I once tried skipping the egg wash. Let’s just say: pale and sad. Don’t skip unless you’re out of eggs—and even then, maybe a splash of milk, okay?
Fun Variations (Trial, Error, and the One That Was… Not Great)
- I’ve swapped turkey for ham—loved it. Even used a slice of roasted red pepper inside once; tasty and kinda posh.
- Once, just for a laugh, I tried wrapping slices in lettuce instead of pastry (don’t do this for a snack—felt like eating a salad wearing a cheese coat).
- Oh, and smoked gouda? Next-level flavor, trust me.
The Gear I Use—Don’t Panic If You Don’t Have It
- Oven (very non-negotiable here, sorry)
- Baking tray (a pizza tray once worked for me in a jam)
- Pastry brush (or just dab with a finger, on second thought… I’ve done this; works okay, just messy)
How to Store These—But Honestly, They Rarely Last
If you have magical willpower, keep leftovers in an airtight container in the fridge for maybe 2 days. They taste decent cold, but I think this tastes even better the next day if you (gently!) warm them in the oven so everything crisps up. That said, in my house these sticks are usually gone before I even think about stashing them away.
Serving Suggestions—How We Eat These at Home
The best way? I like mine dunked in spicy honey mustard or even some tomato sauce (from a jar, who’s judging?). My brother once demanded ranch, which is… a choice, but he was happy. At family parties we serve them standing up in a glass—that feels fancy, though really it’s just because plates fill up fast.
A Few Pro Tips (Learned the Hard Way So You Don’t Have To)
- I once tried rushing this step and regretted it: don’t roll the pastry too thin or it tears and cheese escapes everywhere, and then you’re scraping the oven (not fun).
- If you skip parchment, scrub duty is real. Get yourself some, or at least some foil—it’s worth it for the lazy clean-up.
FAQ (Answering Those “Wait, Can I…?” Questions)
Q: Can you freeze these before or after baking?
A: I get this more than you’d think. You can, but honestly, the texture gets a bit iffy once defrosted. If you do freeze, bake first, then defrost and reheat until crispy in the oven. Actually, I find it works better if you just eat them fresh… but you do you.
Q: My pastry is sticking—-help?
A: Been there. Don’t stress. A little flour or even parchment underneath sorts it out. I sometimes use wax paper, though technically that’s not for the oven (I learned the hard way; won’t repeat that mistake!).
Q: What sauce goes best?
A: Hard to pick one—I like Dijon honey mustard but have a look at Serious Eats’ honey mustard sauce or go wild with a garlic aioli (Smitten Kitchen has a killer one—if you find ramps, which is rare in my part of the world, but any garlic will do).
Q: Any gluten-free ideas?
A: I haven’t quite found a pastry that feels right, but rice wraps come close for a totally different vibe. Would love to hear what you try!
One Last Thing (A Digression on Cheesy Snacks)
So, the other day I was supposed to take a test batch to my neighbor. Guess what? My dog got one off the counter. I mean it—never underestimate the power of ham and cheese to tempt literally everyone. Oh, and if you find a better dipping sauce, message me—I’m always up for a snack adventure.
Ingredients
- 8 slices of deli ham
- 8 slices of mozzarella or cheddar cheese
- 1 package refrigerated crescent roll dough (8 rolls)
- 1 large egg
- 1 tablespoon water
- 1 tablespoon melted butter
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
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1Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2Unroll the crescent roll dough and separate it into 8 triangles.
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3Place one slice of ham and one slice of cheese on the wide end of each triangle, then roll up tightly.
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4In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of each stick with the egg wash.
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5Brush with melted butter and sprinkle with dried oregano, salt, and pepper.
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6Bake for 13-15 minutes until golden brown and the cheese is melted. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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