Ham N Swiss Rolls Recipes

KING'S HAWAIIAN HAM & SWISS ROLLS RECIPE - (4.3/5)

Steps:

• In a medium-sized saucepan melt the butter and mix in mustard, Worcestershire sauce, poppy seeds, and onion. Simmer until the onions become translucent about 5 minutes. Cut the entire package of rolls in half. Do not separate them, keep them intact. Lightly grease the bottom of a 9″ x 12″ baking pan. Place the bottom half of the rolls in the prepared pan and spread with half of the onion mixture. Layer the ham and cheese over the onion mixture. Cover completely from edge to edge. Replace the tops of the rolls and spread the remaining onion mixture evenly over the surface. Cover pan loosely with aluminum foil that has been lightly sprayed with non-stick spray. Place in the refrigerator for at least 4 hours or up to 24 hours (the rolls will absorb the butter-mustard sauce as they sit). When you are ready to serve. Remove rolls from the refrigerator and heat oven to 350 degrees°F. When the oven is hot, place the covered pan in the oven for 10 minutes. Remove foil and bake uncovered for another 10 - 15 minutes, or until tops are light golden and slightly crisp. Transfer rolls onto a cutting board, cut and serve.

CARAMELIZED HAM & SWISS BUNS

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

HAM 'N' SWISS RING

Steps:

• Arrange crescent rolls on a 13-in. round pizza pan, forming a ring with wide ends overlapping and pointed ends facing the outer edge of pan. , In a large skillet, saute mushrooms and onion in butter for 8 minutes or until juices are absorbed. Add remaining ingredients; stir well. Spoon over wide ends of rolls. Fold points of rolls over filling and tuck under wide ends at center (filling with be visible). , Bake at 350° for 20-25 minutes or until golden brown.

HAM 'N' SWISS ENVELOPES

Steps:

• In a large skillet, saute ham and onion in oil until onion is tender. Add cheeses; cook 3-4 minutes or until melted. Remove from the heat; set aside. , Unroll crescent dough and separate into 4 rectangles; seal perforations. Place 2 tablespoons ham mixture in the center of each rectangle. Starting with a short side, fold a third of the dough over filling. On the other short side, bring both corners together in the center to form a point. Fold over to resemble an envelope. Pinch seams to seal. , Place on an ungreased baking sheet. Bake at 400° for 10-12 minutes or until golden brown.

SWEET HAM AND SWISS SLIDERS

Steps:

• Preheat oven to 400°.
• On a rimmed baking sheet place bottom half of dinner rolls and top with 1 1/2 slices of ham and 1 slice of swiss cheese.
• Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese.
• You want the rolls to be snug together, kissing just a bit so the sauce can soak up into all of the nooks and crannies.
• In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar.
• Mix until combined and evenly pour over the assembled rolls.
• Cover with foil and refrigerate until ready to bake.
• Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.