Ham and Swiss Sliders Recipe

A platter of baked ham and cheese crescent rolls with an orange and striped dish towel beside it.

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5 from 4 reviews

Homemade Ham and Cheese Sliders that are soft and fluffy will win the show at any upcoming party. These crescent rolls made from scratch and wrapped around black forest ham and Swiss cheese will be the talk of the town. The perfect buttery go-to appetizers are melt-in-your-mouth delicious.


  • Homemade Bread Dough Recipe
  • 1/2 cup Melted Butter, extra for brushing on baked rolls
  • 2-3 tablespoons Italian Seasoning
  • 2 lbs Sandwich Sliced Black Forest Ham
  • 1 1/2 lb Block of Swiss Cheese (cut into 4 inch long pieces and 1/2-3/4 inches in diameter)


  • Butter a large mixing bowl along with the entire ball of homemade bread dough using the 2 tablespoons of butter.
  • Cover with a dishtowel and place in a warm area.
  • Let rise for 1 hour.
  • Punch down the dough and divide it into two large balls.
  • Roll out each ball to a large circle about 19 inches in diameter. It should shrink back to 17 or 18 inches.
  • Generously brush the rolled-out dough with 1/2 cup of melted butter and sprinkle with 2 tablespoons of Italian Seasoning.
  • Using a pizza cutter, cut the circle like a pizza, making 16 triangular wedges with each circle. A total of 32 with both balls.
  • Fold a piece of sliced ham into thirds and lay it lengthwise onto a piece of dough wedges. Add a cube of Swiss cheese widthwise across the ham.
  • Roll each triangular bread dough wedge starting with the ham and cheese from the wide end. Tuck the pointed end under the roll. Continue with each piece of dough.
  • Place the crescent rolls onto an un-greased cookie sheet with 2 inches between each roll. Brush the extra melted butter on the outside and sprinkle with more Italian seasoning.
  • Cover with a dishtowel and set in a warm place.
  • Let rise for one more hour until the rolls have doubled in size.
  • While the rolls are rising, preheat the oven to 350° F.
  • Bake the rolls until golden brown, approximately 20-25 minutes, or until golden brown.
  • Brush melted butter on the rolls as soon as they come out of the oven.
  • ENJOY!


  • Have the deli counter slice the ham into "sandwich" thickness. Take one slice and folded it into thirds then lay it lengthwise on a piece of dough. Use whatever ham preference you choose. I used black forest ham.
  • For the cheese, choose a harder cheese otherwise it will all melt out of the roll. I went with a block of imported Swiss cheese. I cut the chunks of cheese about 4 inches long and 1/2-3/4 inches in diameter.
  • Place the round ball of dough in the center of a lightly floured work surface and press down with your hand to flatten it out. With a rolling pin, begin in the center and roll outward in all directions.
  • A pizza cutter works great to cut the dough into pizza-sliced shapes. Cut the circle in half, then half again. Continue to cut each piece in half again until you end up with 16 slices of buttered dough.
  • Can you freeze baked Ham and Cheese Rolls? Yes. Bake as directed and let cool. Place the rolls on a baking sheet and place them in the freezer for one hour until frozen. Take them out and place them in ziplock freezer bags. The baked rolls will store in the freezer for up to three months.
  • To make in advance:
    • To refrigerate. Follow the instructions through the first rise, punch down and shape the dough. Cover tightly and place them in the refrigerator overnight or for up to 16 hours. When ready to bake, pull them from the fridge, cover them with a clean dishtowel, and set them in a warm place. Because they have been in the cold it will take longer for them to rise the second time, probably 1 1/2 to 2 hours. Then bake as directed.
    • To freeze. Again follow the instructions as if you would refrigerate them except place the shaped rolls in the freezer for 30-45 minutes until they are frozen. Transfer the sliders into freezer bags. They will last in the freezer for up to four weeks. When ready to serve, pull them out and place them on baking sheets and cover with a clean dish towel. Let set and rise for four to six hours or until they are doubled in size. Bake as usual.


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