Crispy Baked Ham and Cheese Sticks Step-by-step instructions

Before you start

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Gather all ingredients: soft dinner rolls, sliced deli ham, mozzarella cut into sticks, melted butter, garlic powder, Italian seasoning, and salt.

If the rolls are very soft, chill them for a few minutes to make them easier to handle. Have a pastry brush and a serrated knife ready for the preparation.

Instructions

Assemble the Sticks

1. 1Prepare the rolls and filling
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a serrated knife, make a deep slit lengthwise through the top of each dinner roll, cutting almost to the bottom but not all the way through. Open each roll slightly and place one slice of ham and one stick of mozzarella inside the slit. Press the roll gently to close it around the filling.
   Look for The rolls are filled with ham and cheese and hold together without tearing.
   Tip If the rolls are very soft, chill them for 10 minutes before brushing with butter to help them hold their shape.
2. 2Brush with seasoned butter
   In a small bowl, stir together the melted butter, garlic powder, Italian seasoning, and salt. Brush the mixture generously over the tops and sides of the filled rolls, making sure to coat the exposed edges of the rolls for even browning.
   Look for The rolls are evenly coated with the seasoned butter.
   Tip Use a pastry brush to get into the crevices of the rolls for a flavorful, golden crust.

At the end of this phase, the rolls are slit open and filled with ham and mozzarella. The rolls should look neat and the filling should be tucked inside without spilling out.

The seasoned butter is prepared and ready to brush. The rolls are arranged on the baking sheet, waiting for the oven.

Bake to Golden

3. 3Bake the sticks
   Place the rolls on the prepared baking sheet, leaving a little space between them. Bake for 12-15 minutes, or until the rolls are golden brown and the cheese is melted and bubbling slightly at the seams. The rolls should be crisp on the outside but still soft inside.
   Look for The rolls are golden brown and the cheese is visibly melted and oozing.
   Tip If the cheese starts to leak too much, the rolls are done — remove them promptly.

The rolls are baking and the kitchen fills with the aroma of butter and herbs. After 12-15 minutes, the rolls are golden brown and the cheese is visibly melted, with some bubbling at the seams. The tops are crisp to the touch, and the cheese is gooey when a roll is gently squeezed.

Rest and Pull

4. 4Cool slightly and serve
   Remove the baking sheet from the oven and let the ham and cheese sticks cool for 2-3 minutes on the sheet. This allows the cheese to set slightly so it doesn't burn the mouth, while still being ultra-stretchy. Serve warm, pulling the sticks apart to show the melty cheese.
   Look for The sticks are warm, crisp, and the cheese is stretchy when pulled.
   Tip For the best cheese pull, serve within 10 minutes of baking.

The sticks have cooled for a few minutes on the baking sheet. When pulled apart, the cheese stretches in long ribbons. The exterior remains crispy, and the ham and cheese are hot and savory. The sticks are ready to serve, with the cheese pull being the highlight.

Common mistakes

A common mistake is overfilling the rolls, which can cause the cheese to leak out during baking. Use a modest amount of ham and cheese so the roll can close around it.

Another issue is underbaking, which leaves the rolls pale and the cheese not fully melted. Make sure to bake until the exterior is a deep golden brown. Also, don't skip the butter brushing — it's what gives the rolls their crisp, flavorful crust.

How to tell it’s done

The ham and cheese sticks are done when the rolls are golden brown and the cheese is melted and bubbling at the seams. The internal temperature of the rolls should be hot, but since there is no raw protein, the visual cues are the most reliable.

The cheese should be fully melted and stretchy, not runny. If the rolls are browning too quickly, tent loosely with foil for the last few minutes of baking.