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!
In case you still need some convincing that a dough made from cheese is mind-blowing, you can check out my first two posts in this series, my Taco Ring and my Sausage and Cream Cheese Pinwheels.
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!
Low Carb Marinated Ham & Cheese Rolls
Ingredients
- 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
Filling
- 4 ounces of Boar's Head ham or turkey (or your favorite brand)
- 8 slices of provolone cheese
Marinade
- 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
Instructions
- 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!
We are having these for dinner tonight! They smell amazing. I hope they aren’t too dry- since the note was made (about not using coconut flour if you are using baking blend) with the marinade ingredients and not with the baking blend, I used both not knowing. Thanks for the recipe!
I hope they turned out well for you!
I’m looking forward to eating these for lunch today! It would be helpful in the recipe to have the rectangle size because that makes a huge difference in how many slices you get & also what pan size you use. I got 11 slices & was having a hard time finding a pan that the rolls fit into nicely. Next time I will do 9 slices & then it would fit a 8×8 pan. Also, in the recipe it says (or 3/4 cup…next to the baking mix. I assumed that was almond flour? Next time I will roll dough on parchment paper since it was sticky on wax paper.
Kathryn, I appreciate your suggestions. The next time I make this will measure my rectangle and what size pan I use so I can add that to the blog post. As for the baking blend, that is Trim Healthy Mama Baking Blend. It is brand of a low carb and gluten free baking mix that I use in this recipe, but if you don’t have that then yes, the same amount of almond flour will work just as well. I hope you enjoy them! 🙂
I know this seems like an odd question, but do you think this would be good with chicken/turkey slices instead of ham? I’d love to make these for my coworkers to try, but one doesn’t eat beef or ham.
HI Christin, not an odd question at all. I think the turkey or chicken would work wonderfully! Hope you guys enjoy them. 🙂
Just wondering, would you still add the coconut flour if you use the THM baking blend?
No, if you use the baking blend I think I would leave the coconut flour out since it already has it in it.
I want to make these, hoping leftovers can go in kids school lunches. Would they be okay cold? Or do I need to reheat in the morning, wrap in tin foil and send in thermos? I mostly pack cold lunches for the kids.
Hi Jen, we enjoy them at room temperature so I think they would be yummy in the lunch box, but warm would be even better. 🙂 Great idea for the lunch box!
I meant to let you know that I usually make a double batch of these and freeze them. My little grand comes over and always want some. Easy to microwave and they are yummy. When I need something quick for dinner and haven’t planned I just pull some out. They freeze very well.
I am so glad you guys enjoy them Nancy! Thank you so much for letting me know.:)
Your link to the sausage and cream cheese pinwheels takes me to a giant chocolate chip cookie recipe by another blogger. http://www.ahomewithpurpose.com/giant-pb-cookie/
Thanks so much for letting me now about that link. I have corrected it in post and if you need the link to the Sausage Pinwheels, here it is. https://mytableofthree.com/sausage-cream-cheese-pinwheels/. Thanks again, not sure how I did that!
Would these be an E for THM? I’m a newbie and still trying to get a handle on the plan
Hi Bonnie, these would fall into the “S” fuel due to all the fat in the recipe., On THM you E foods, will not go of 5 grams of fat for your whole meal. Hope that helps.
I made today and they are delicious. They are a little more eggy than I had hoped for but that could be my fault. I halved the recipe and tried to add only half of the egg =). Do you have any suggestions for an alternative to egg or any idea how they would do without it?
Hi Layna, glad you enjoyed them. I am not sure about the egg, as I have never had them taste eggy to us. Hmm, I am not sure why it would have seemed that way when you only used half an egg, but I am sorry to hear thatit did. You could try to leave the egg out entirely and see how that works for you, but I haven’t tired it that way, so I can’t say how exactly it would effect the dough. I would love to hear if you try them again this way.
How many rolls does this make? Can you make them in advance and leave in the refrigerator for several hours? Our these good reheated?
Sorry so many questions. I have made the carby ones before and loved them. These look like a wonderful low car option. Want to make them today.
Hi Nancy, I have made them a couple hours ahead and put them in the fridge but I don’t usually pour the marinate on them until right before they go in the oven. I honestly don’t see why you can’t add it I just haven’t tried it. We love them reheated. Hope you enjoy them! Oh and mine makes about 14-16 rolls depending on how big you cut them.
Thank you so much! I made these with my grand daughter yesterday and they were a hit! When you reheat them do you use microwave or oven?
My husband usually gets the left overs for lunch and he uses a microwave. I would bet they would be even more delicious if warmed in the oven.
Next time I make these I am going to freeze halve after rolling them. Then all I have to do is thaw, slice, marinade and bake. Have you ever done this and if so did they do as well?
I haven’t tried freezing them yet but I would love to hear from you on how they turn out.
Hey Nancy! Did yours freeze well? I’m trying to decide whether to bake them and then freeze or freeze dough and bake later. Thanks! These are DELICIOUS by the way!
I have not frozen the unbaked dough. I do bake and freeze them all the time though. Once baked and cooled, freeze on a pan and then put in zip lock bag.
i now add more spicy mustard and less worcestershire sauce.
Thanks for sharing Nancy! I have frozen them raw now and thaw just a bit, add the sauce and bake an extra 5-8 minutes.
Thank you both! 🙂