Ham and cheese pizza rolls are what I ended up making after staring at leftover Christmas ham in the fridge for days. I wanted something easy, savoury, and snackable that wasn't just another sandwich.
I think most families at Christmas have some sort of ham - I've done a more classic honey baked ham to smaller hams like my air fryer baked ham and even something a little fancier with a ham covered in pineapples and cherries.
But, regardless of how large your family gatherings are, there's always going to be leftovers. These pizza scrolls are a perfect way to use up some of that ham (plus, they can be frozen for later). You could also try my leftover ham asparagus frittata or add it into a fried rice with pineapple
TL;DR
- Prep time: 45 minutes Cook time: 25 minutes
- Meal prep: Great for a snack meal prep or a meal alongside some extra veggies or a salad
- Fridge storage: 4 days
- Freezer storage: 2 months
- Reheating: 1 minute in microwave; 5 minutes oven/air fryer
- Customise: use my homemade pizza dough or store-bought and mix-and-match your fillings
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Why you'll love this recipe
Pizza scrolls. Instead of a full pizza, these are rolled into snack-sized pizza rolls you can customise - if you like this style, try my spinach cheese rolls next.
Leftover ham. A practical and tasty way to use baked ham from Christmas or Easter.
Savoury snack. If you're firmly in the savoury camp, these hit the spot - and you'll probably also love my ham and cheese muffins.
Make ahead snack. They store, freeze, and reheat consistently, making them ideal for busy weeks.
Ingredients
Ham. Perfect for using up leftover cooked ham, adding protein and savoury flavour.
Tomato paste. Provides that classic pizza base flavour without excess moisture.
Some "pizza sauces" are quite liquidy in nature which can make the pinwheels a bit soggy when storing and reheating while the tomato paste is quite thick.
Mozzarella. Melts easily and binds the filling together. You could also use a cheese blend.
Olives. Add saltiness and contrast that cuts through the richness of the cheese. If you're not a fan, you can omit.
Oregano. Leans into traditional pizza flavours and pairs well with ham and cheese. I use a dried version which helps add some flavour to the tomato paste.
Pizza dough. I use a homemade pizza dough recipe, but you could use a store bought pizza or bread dough for ease.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Puff pastry. You could use puff pastry (which a lot of pizza pinwheel recipes do), but note that once these are cooked, they don't tend to reheat as well.
Ham. You could always use packaged ham from the supermarket if you don't have any leftover. Just make sure to slice it up thinly.
Extra flavour. Add a sprinkle of chilli flakes or garlic powder for more punch.
Veggies. If you're on team secret veggies, you could add in some fresh tomatoes, capsicum or even grated zucchini which would go great!
Can you make ham and cheese scrolls with puff pastry?
You can, but they won't store as well as with the pizza or bread dough as they're more susceptible to moisture. If using puff pastry, you want to cook and eat these immediately so you aren't disappointed.
How to make ham pizza pinwheels
Step 1: Mix flour, salt, yeast, and sugar. Add warm water and olive oil, stirring until sticky.
Step 2: Knead on a floured surface for 10 minutes until smooth. Lightly oil, cover with plastic wrap, and rest for 30 minutes or until doubled.
Step 3: Roll dough into a long rectangle, you'll want it to be relatively thin otherwise it'll end up too bready (as it does expand when cooking).
Step 4: Spread tomato paste evenly on the top then add ham, olives, cheese.
Step 5: Roll tightly into a log, slice into even scrolls, and place on a lined tray.
Step 6: Brush tops with olive oil or egg wash. Bake at 200°C (390°F) for 18-22 minutes until golden and baked through.
Top Tip
Roll the dough thin. It expands during baking, so thinner dough prevents a bready texture.
Not humid enough? If it's very cold where you live, put a glass of water in the microwave for 30 seconds, then add the bowl of dough and close the door (this will help with the rise).
Meal prepping snacks
These are higher in protein in comparison to some of my other pizza roll ups. These are higher in protein thanks to the ham and cheese, but they're still best as a snack or paired with extra vegetables for a full meal.
Storing
Once cooled, store ham and cheese pizza rolls in an airtight container in the fridge for up to 5 days. They hold their texture well and don't dry out like puff pastry versions.
What's the best way to reheat pizza rolls?
Reheat in the microwave for about 30-45 seconds for a softer roll, or use an air fryer or oven at 180°C / 350°F for 3-5 minutes for crisp edges. The air fryer is the most reliable option - especially if you want to maintain the texture.
Freezing
Freeze after baking for best results. Store in a single layer in a large ziplock bag so you can grab one or two at a time. They'll keep well for about 2 months and reheat from frozen in roughly 2 minutes.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Other easy snack recipes
Or, you can have a browse through my simple snack meal prep recipes for more delicious eats.
Recipe
Ham and Cheese Pizza Rolls (with Olives)
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Equipment
- large bowl
Ingredients
- 180 ml (¾ cup) warm water, 120ml cold, 60ml boiling
- 7 g (1 teaspoon) instant yeast, 1 sachet
- 240 g (2 cups) flour, extra for dusting (See Note 1)
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 2 tablespoon extra virgin olive oil, extra for brushing
- 50 g (½ cup) olives
- 200 g (1 ½ cups) ham
- 3 tablespoon tomato paste
- 1 tablespoon oregano
- 100 g (1 cup) mozzarella
Instructions
Prepare
- Mix 240 g (2 cups) flour, 1 teaspoon salt, 1 teaspoon caster sugar, 7 g (1 teaspoon) instant yeast. Add 180 ml warm water and 2 tbsp extra virgin olive oil, stirring until sticky and combined.
- Lightly dust a clean surface and pour mixture on. Knead by bringing the outside to the inside and rotating ¼ circle for approx. 10 minutes until smooth and it bounces back lightly upon touch.
- Add back into the bowl and lightly oil, cover with plastic wrap and rest for 30 minutes or until doubled.You'll want to make sure this is in a relatively humid environment to help it grow. If it's very cold where you live, put a glass of water in the microwave for 30 seconds, then add the bowl of dough and close the door (this will help with the rise).
- Thinly chop 200 g (1 ½ cups) ham and 50 g (½ cup) olives (if needed)
Make scrolls
- Preheat oven to 200°C (390°F).
- Pour dough back onto a dusted surface then roll into a long rectangle.You'll want it to be relatively thin otherwise it'll end up too bready (as it does expand when cooking).
- Spread 3 tbsp tomato paste and 1 tbsp oregano evenly on the top then add ham, olives, 100 g (1 cup) mozzarella.
- Starting at one end, roll end over into the filling then continue rolling tightly into a log.
- Using a sharp knife slice into even scrolls, and place on a lined tray, slightly touching each other.
Bake
- Brush tops with olive oil or egg wash. Bake at 200°C (390°F) for 18-22 minutes until golden and baked through.
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