Ingredients (and Why They Matter)
Main Ingredients
- 1 can refrigerated crescent roll dough
- 8 slices deli ham
- 8 sticks mozzarella or cheddar cheese
- 1 tablespoon mustard, optional
Refrigerated crescent dough gives you a flaky, buttery base that bakes up light and tender, the same shortcut used in dozens of ham and cheese crescent recipes. Deli ham slices bring savory flavor and protein; thin slices fit best inside the rolls without tearing the dough. Cheese sticks melt perfectly inside, creating that signature gooey pull when you bite in, a feature of cheese-stick-stuffed crescent recipes. Mustard adds a tangy kick that cuts through the richness, similar to honey mustard glazes on other ham and cheese rolls.
Garlic Butter Topping (Optional)
- 1 tablespoon melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1 tablespoon grated Parmesan cheese
Melted butter with garlic powder and parsley creates a savory brush-on glaze that many cheese crescent recipes use for extra flavor and golden color. Grated Parmesan adds a nutty, salty crunch to the tops, echoing the finishing touches in similar stuffed crescent appetizers.
Step-by-Step Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper, or preheat an air fryer to 350°F (175°C) and grease the basket lightly. Unroll the crescent dough and separate into 8 triangles (or press perforations to make 8 rectangles if your dough is sheet-style).
Spread a thin layer of mustard over each piece of dough if using—this optional step adds tang without overpowering the ham and cheese. Place one slice of deli ham on the wide end of each triangle, folding it slightly to fit neatly, then lay a cheese stick on top of the ham.
Starting at the wide end, roll the dough tightly around the ham and cheese, tucking the sides in slightly as you go to fully enclose the filling. Press the edges and seam securely to seal so the cheese stays inside during baking—a key step emphasized in cheese-stuffed crescent recipes to prevent leaks. Place the rolls seam-side down on the prepared baking sheet or air fryer basket, spacing them apart.
In a small bowl, mix the melted butter, garlic powder, dried parsley, and grated Parmesan until combined. Brush this mixture generously over the tops and sides of each roll; the glaze helps them brown beautifully and adds savory flavor.
Bake in the preheated oven for 12–15 minutes, until the rolls are golden brown and puffed; or air fry 2–4 sticks at a time for 8–10 minutes, turning halfway through for even browning. The rolls are done when the dough is flaky and golden with no doughy spots inside. Let them cool for 3–5 minutes before serving so the cheese sets slightly but stays melty.