Lately, I have been on a roll, no pun intended, with finding ways to make our favorite appetizers low-carb and THM-friendly.
The latest victory is Warm Marinated Ham & Cheese Rolls! This is my third post in this appetizer series using an adapted version of the “Fat Head dough“.
I am a huge fan of this dough because it is so easy to adapt and used in so many ways. Really, you guys, think about it, from desserts to savory dishes the possibilities really do seem endless!
But now, on to these rolls, where once again this miracle cheese dough has saved my party food and my waistline!
At our wedding, we had some pretty amazing food, including some warm “drunken” ham and cheese sandwiches that inspired this recipe.
Oh, guys, they were the bomb (wait, do people still use that word?)! But unfortunately, they are too delicious and not low-carb, gluten-free, or Trim Healthy Mama.
Those warm sandwiches are still a hit in our family as well as at many of the events I cater to. On my journey of weight loss can no longer enjoy that version, so I had to find a way to have these on plan!
The original recipe used for my wedding, by my two aunts and their pastor’s wife was off-the-chain good.
Those wonderful ladies run a catering company, called Three Ladies Catering, and you can count on the food being amazing. You can only imagine how much I had to live up to with this recipe you guys.
Thankfully they are divine and I think even my non-gluten-free catering aunts would enjoy them!
These rolls do have several steps that go into making them, but they are not super hard steps. Trust me, anyone can make these and they are worth the effort!
They start out with my version of the cheese dough rolled out and layered with ham and provolone cheese.
Now, that alone would be delicious, but the wow factor doesn’t stop there. Next comes the marinade that takes these ham and cheese rolls OVER THE TOP!
Yes, those caps were necessary, you’ll understand when you taste them. They are so cheesy and buttery. So yes, over the top and perfect for those looking for a THM “S” or even those on a Keto or LCHF diet.
That being said, we have these as a treat, not an everyday meal.
My warm and crispy rolls will be a hit around your table or as a party appetizer during the approaching holiday season. They are sinfully gooey and full of flavor, so how could they go wrong, right?
Be sure to pin this recipe for later by clicking the image below. It makes a great special occasion breakfast and an amazing appetizer at your next party or event!
- 8 ounces of mozzarella, shredded
- 3/4 cup of almond flour or THM Baking Blend
- 2 tablespoons of oat fiber
- 1/2 teaspoons of Italian seasoning
- 1/2 teaspoons of garlic
- 2 tablespoons of cream cheese
- 1 large egg, beaten
- 4 ounces of Boar's Head ham or turkey (or your favorite brand)
- 8 slices of provolone cheese
- 1/2 stick melted butter
- 2 tablespoons of Worcestershire Sauce
- 1 tablespoon of Yellow or Spicy Mustard
- 1 tablespoon of poppy seeds
- 1 Tablespoon of onion flakes
- To begin your dough, add the shredded cheese, cream cheese, Italian season, and garlic powder into a bowl. Microwave this mixture until it has melted enough to combine the cream cheese and shredded cheese together. This may take a couple of minutes, but only microwave it for 1 minute at a time before taking it out and stirring it. You want the mixture to combine thoroughly before adding in the dry ingredients.
- Once your cheese mixture is at the right consistency, then add in your beaten egg, and your dry ingredients. Stir the dough mixture with a spoon until you have the dry ingredients worked into the cheese and the dough begins to form. I like to use my hands after it slightly cools to kneed the dough until there are no noticeable lumps of dry ingredients in the dough ball. This is an important step as you want the dough to be smooth and not lumpy.
- If your dough becomes to dry or stiff to work with, you can heat it a bit in the microwave to soften it up. Be careful when you use your hands, it can be very hot.
- Once your dough is ready roll it out on a well-greased area or between two pieces of wax paper. I find that mine does better if I grease my wood cutting board and roll it out there, but use what method works best for you.
- Roll your dough out into a rectangle shape, or as close as you can get. I rolled mine out to about a 10x10 shape give or take some. You want it to be thin, but not so thin that it will break with you roll the filling up in it.
- After rolling your dough out starting adding your ham on the top of the dough. Make sure you cover the whole area of the dough as best you can. Then layer your cheese over the top of your ham. If you don't like ham, just use turkey or chicken breast slices.
- When the ham and cheese have been added, begin with the end closest to you and roll the dough up toward the opposite end. Try to roll it as tight as you can so it doesn't unroll when sliced later.
- Now that the roll is finished, place it in the fridge to rest for 30 minutes and begin your marinade.
- For the marinade add all your ingredients into a microwave-safe bowl and melt until all combined. Take it out and whisk it together. Set aside to cool.
Remove your rolls from the fridge and slice them into about 1/2 inch slices, placing them into a baking dish. I used an 11x9 pan. When doing this step you will want your rolls to touch each other, like when doing biscuits or cinnamon rolls.
- Once all your rolls are in the pan then drizzle the marinade over the tops of the rolls, making sure all rolls have some on the top.
- Bake in a preheated oven at 350 degrees for about 35-40 minutes. Ovens will vary on temp and cook time so start checking your rolls at about 25 minutes. You want them to look firm and not doughy.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!