School lunch recipe: Ham and Cheese Crescent Rolls

March 10, 2015

Ham and Cheese Crescent Rolls - school lunch recipe | One Hungry Mama

It’s no secret that I keep a package of all-natural, ready-made crescent roll dough in the back of my fridge as back up. Using it is far from an everyday thing—I call on it a couple of times a year to make these half-homemade Strawberry and Cream Breakfast Rolls and these Ham and Cheese Crescent Rolls for school lunch—but when I crave that pop-n-fresh taste and am short on time, it’s the perfect solution. Well, at least if it’s dough from Immaculate Bakery. The ingredients list is not perfect and far from homemade, but it’s natural and that matters.

Not to belabor the point, but I’m going to belabor the point… If you can’t find Immaculate Bakery, I really do encourage you to find another all-natural brand (and if you find one, share it with us!). Most conventional brands are packed with crazy ingredients that are not worth it. If you can’t find all-natural crescent roll dough, make my ham and cheese muffins instead.

Okay, now back to business.

Ham and Cheese Crescent Rolls for school lunch recipe or appetizer | One Hungry Mama

It’s clear that I have a thing for baking with ham and cheese. Can you blame me? These ham and cheese muffins are a hit in my house and make an awesome make-ahead lunch and these crescent rolls, well, just take a look for yourself. They are as delicious as they appear and they are easy to make, too.

If I wake up 10 minutes early, I’ll whip these up for that day’s school lunch. They are also tasty the next day, so sometimes I’ll make them one day ahead to pack up for lunch. They also make a great appetizer at a casual gathering or kids party, and can you think of a more fun finger food lunch for your toddler?

There’s really no recipe here. Just pop open the crescent dough, separate the dough per the instructions on the package, sprinkle with shredded cheese (which works better than sliced), cover with a piece of ham that’s been cut to fit, and roll up the dough per the instructions.

Pinch the dough where the ends meet to keep the roll from unraveling and, if you’re feeling fancy, brush the tops with a mustard egg wash made with egg, a splash of water and dollop of mustard. I sprinkled chia seeds on top, too. You can use poppy or sesame seeds if you want to go with a more traditional take on a bun.

Bake for as long as the package recommends and cool before packing up in a lunch box or for storage in the fridge. We’ve found that these are best the day of or next day.

That’s all folks. The best.

P.S. This is NOT a sponsored post. From time to time I’ll mention a brand that I like, use and buy myself. This is one of those instances. I was not, nor have I ever been, paid or been given products from Immaculate Bakery.

6 Responses

  1. Do you know of any GF natural crescent rolls? I’d love to try making these but despite my many adventures in baking, crescent rolls aren’t something I’ve succeeded in creating myself as of yet!

  2. Hugo says:

    Excellent recipe, I made and approved!

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    great info…thank you

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