I use eight simple ingredients to make Ham and Cheese Sticks that are crisp on the outside and melty inside, a perfect example of Fast easy finger foods.
I love how these Ham and Cheese Sticks turn out: crispy, golden, full of gooey cheese and salty ham. I always end up making more than I planned because one bite leads to another and the smell drags everyone into the kitchen.
Using simple cheese sticks with tender ham wrapped in a flaky casing somehow makes them feel both silly and unexpectedly fancy. They’re perfect as Great Easy Appetizers and honestly my favorite Fast Easy Finger Foods for when people drop by or you need something that disappears fast.
Seriously, one taste and you’ll be plotting the next batch before you finish.
Ingredients
- Ham: savory protein some sodium, not much fiber, gives salty meaty flavor to the sticks.
- Cheese stick: rich in calcium and fat, melts creamy, adds mild tang or sweetness sometimes.
- Wrapper: thin carb layer, gives crisp texture, adds calories, little fiber or protein.
- Egg: binding protein, helps seal edges, adds richness and golden color when brushed.
- Butter: brushed for browning, adds buttery flavor and extra fat, dont skip it.
Ingredient Quantities
- 8 slices of ham
- 8 cheese sticks (mozzarella or cheddar)
- 8 egg roll wrappers or puff pastry strips
- 1 egg, beaten for sealing
- 1 tbsp butter melted for brushing
How to Make this
1. Preheat oven to 400°F (200°C). If you want less mess, pop the cheese sticks in the freezer for 10-15 minutes so they hold shape while wrapping.
2. Lay one egg roll wrapper or puff pastry strip flat on a clean surface, keep the rest covered with a damp towel so they dont dry out.
3. Place 1 slice of ham on the wrapper, then place a cheese stick on top of the ham, centered.
4. Fold in the sides and roll tightly like a cigar, tucking the ends under as you go so the cheese is enclosed. Use a little beaten egg on the final edge to seal it closed.
5. Place the sealed sticks seam-side down on a baking sheet lined with parchment, at least 1 inch apart so they crisp evenly.
6. Brush each stick lightly with the melted butter for a golden, crunchy finish, dont skip this it’s what makes them taste better.
7. Bake 12-15 minutes until deeply golden and the pastry or wrapper is crisp and cheese is melty, rotate the pan once about halfway through for even browning.
8. Let them rest 2-3 minutes after baking so the cheese firms up a bit or youll burn your fingers, then serve warm.
9. Optional hack: for extra crisp you can shallow fry in 350°F oil 1-2 minutes per side until golden, drain on paper towels; if frying keep an eye they brown fast and the cheese melts quick.
Equipment Needed
1. oven (preheat to 400°F)
2. baking sheet
3. parchment paper
4. pastry brush for butter and egg wash
5. small bowl and fork, to beat the egg and hold melted butter
6. clean cutting board or flat surface, plus a damp towel to keep wrappers from drying out
7. knife or kitchen shears to trim pastry if needed
8. heavy skillet or deep fryer and a frying thermometer if you plan to shallow fry (optional)
9. slotted spoon or tongs and paper towels for draining if you fry them
FAQ
Ham And Cheese Sticks Recipe Substitutions and Variations
Here are some handy swaps you can use:
- Ham: sliced turkey or chicken deli meat, prosciutto for a fancier touch, cooked bacon strips, or vegan deli slices if you want no meat
- Cheese sticks (mozzarella/cheddar): provolone or gouda slices, pepper jack for a kick, or a smear of cream cheese mixed with shredded cheddar
- Egg roll wrappers / puff pastry: flour tortillas, crescent roll dough, phyllo sheets (layer a few for strength), or wonton wrappers (smaller, fold tightly)
- 1 egg (for sealing): whole milk or heavy cream brushed on for browning, melted butter for flavor, or olive oil if you need a dairy free option
Pro Tips
1) Freeze the cheese sticks for 10 to 15 minutes so they hold shape while you wrap them, but dont let them go rock hard or youll be waiting for them to thaw and they might sweat when they warm up so pat them dry first.
2) Keep the wrappers covered with a damp towel and work fairly fast, brush the sealing edge with beaten egg and press firmly, tuck the ends under and roll tight so the cheese wont leak out, you can even chill the finished roll briefly to set the seam.
3) Preheat your baking sheet in the oven so the bottoms crisp up fast, place the rolls seam side down and rotate the pan once halfway through for even browning, and dont skip brushing with melted butter for the best color and crunch.
4) If you fry them, keep the oil steady at around 350°F using a thermometer, fry just until golden a minute or two per side and drain well, let them rest a couple minutes before you bite or youll burn your mouth; for a little extra flavor sprinkle sesame seeds or a pinch of garlic powder on the butter before brushing.
Ham And Cheese Sticks Recipe
I use eight simple ingredients to make Ham and Cheese Sticks that are crisp on the outside and melty inside, a perfect example of Fast easy finger foods.
8
servings
230
kcal
Equipment: 1. oven (preheat to 400°F)
2. baking sheet
3. parchment paper
4. pastry brush for butter and egg wash
5. small bowl and fork, to beat the egg and hold melted butter
6. clean cutting board or flat surface, plus a damp towel to keep wrappers from drying out
7. knife or kitchen shears to trim pastry if needed
8. heavy skillet or deep fryer and a frying thermometer if you plan to shallow fry (optional)
9. slotted spoon or tongs and paper towels for draining if you fry them
Ingredients
-
8 slices of ham
-
8 cheese sticks (mozzarella or cheddar)
-
8 egg roll wrappers or puff pastry strips
-
1 egg, beaten for sealing
-
1 tbsp butter melted for brushing
Directions
- Preheat oven to 400°F (200°C). If you want less mess, pop the cheese sticks in the freezer for 10-15 minutes so they hold shape while wrapping.
- Lay one egg roll wrapper or puff pastry strip flat on a clean surface, keep the rest covered with a damp towel so they dont dry out.
- Place 1 slice of ham on the wrapper, then place a cheese stick on top of the ham, centered.
- Fold in the sides and roll tightly like a cigar, tucking the ends under as you go so the cheese is enclosed. Use a little beaten egg on the final edge to seal it closed.
- Place the sealed sticks seam-side down on a baking sheet lined with parchment, at least 1 inch apart so they crisp evenly.
- Brush each stick lightly with the melted butter for a golden, crunchy finish, dont skip this it's what makes them taste better.
- Bake 12-15 minutes until deeply golden and the pastry or wrapper is crisp and cheese is melty, rotate the pan once about halfway through for even browning.
- Let them rest 2-3 minutes after baking so the cheese firms up a bit or youll burn your fingers, then serve warm.
- Optional hack: for extra crisp you can shallow fry in 350°F oil 1-2 minutes per side until golden, drain on paper towels; if frying keep an eye they brown fast and the cheese melts quick.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 72g
- Total number of serves: 8
- Calories: 230kcal
- Fat: 13g
- Saturated Fat: 6.1g
- Trans Fat: 0.1g
- Polyunsaturated: 1g
- Monounsaturated: 4g
- Cholesterol: 50mg
- Sodium: 650mg
- Potassium: 240mg
- Carbohydrates: 12g
- Fiber: 0.5g
- Sugar: 1.5g
- Protein: 16g
- Vitamin A: 300IU
- Vitamin C: 0.5mg
- Calcium: 220mg
- Iron: 0.9mg