Broccoli Ham Roll Ups
These broccoli ham roll ups are filled with melty cheese, savory ham, and tender broccoli, all wrapped in soft homemade dough and baked until golden. Perfect for lunchboxes, game day, or a freezer-friendly snack the whole family will love.
Ingredients
For the Dough
- 1 cup milk warm about 110°F
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 large egg
- 2 tablespoons butter melted
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour add more as needed
For the Filling
- 1 ½ cups broccoli finely chopped fresh or thawed frozen, pulsed in food processor
- 1 cup ham finely diced or ground ham
- 1 ½ cups cheddar cheese mozzarella, Colby Jack, or a blend - shredded
- 4 oz cream cheese softened-or ¼ cup shredded Parmesan + 2 tablespoon mayo
- 1 teaspoon Dijon mustard optional for tang
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Pinch red pepper flakes optional
For the Garlic Parmesan Topping
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- 2 tablespoons Parmesan cheese grated
- pinch of dried parsley or Italian seasoning Optional:
Instructions
- In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy. Add egg, melted butter, salt, and 2 ½ cups of the flour. Mix until combined, adding more flour as needed until dough is soft and slightly tacky.
- Knead dough by hand or with a dough hook for 6–8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Finely chop or pulse broccoli and ham in a food processor if needed. Add shredded cheese, cream cheese or Parmesan/mayo, Dijon, garlic powder, onion powder, pepper, and red pepper flakes. Mix until combined.
- After the dough has risen, punch it down and roll it into a 12×18-inch rectangle on a lightly floured surface.
- Spread the broccoli ham filling evenly over the dough, leaving a ½-inch border around the edges. Tightly roll the dough from the long side into a log.
- Using a serrated knife, slice the log into 1-inch rolls (about 16 pieces). Place them on a greased or parchment-lined baking sheet.
- Mix melted butter with garlic powder. Brush the tops of the rolls and sprinkle with Parmesan. Let them rest for 15–20 minutes while the oven preheats to 375°F.
- Bake for 18–22 minutes or until golden brown and the cheese is bubbly. Brush with additional melted butter if desired.
- Serve warm with ranch, honey mustard, cheese sauce, or your favorite dipping sauce.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
💡 Notes
- Make-Ahead: Rolls can be assembled, covered, and refrigerated overnight before baking the next day.
- Freezing (Unbaked): Slice and freeze on a baking sheet, then transfer to a bag. Bake from frozen, adding 5 extra minutes.
- Cheese Choices: Swiss gives a ham & Swiss flavor, while cheddar adds a classic savory taste.
- Add-ons: Mix in chopped green onion or crumbled bacon for extra flavor.
- Reheating: Bake at 350°F for 8–10 minutes or air fry for 3–4 minutes to refresh.
Nutrition
Serving: 1servingCalories: 238kcalCarbohydrates: 24gProtein: 9gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 45mgSodium: 391mgPotassium: 134mgFiber: 1gSugar: 2gVitamin A: 388IUVitamin C: 7mgCalcium: 120mgIron: 2mg
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