Ham and Cheese Super Spirals


Ham and Cheese Super Spirals

Ham and Cheese Super Spirals
Ham and Cheese Super Spirals

Move over plain old sandwiches. Ham and cheese got an upgrade bigtime! These baked cheese-stuffed rolls are great to keep in the fridge for a hearty after school snack or quick dinner. To make it super easy to roll up the spirals, use a thin-crust version of canned pizza dough, which you can find in the refrigerated section of the grocery store next to the canned biscuits. But this method also works with any regular pizza dough as long as you roll it out super thin. If you don’t like or eat ham, feel free to use deli turkey instead.

Get Ready!
You will need a baking sheet, parchment paper or aluminum foil, a rolling pin (optional), a spoon or pastry brush, a serrated knife and measuring cups and spoons.

Makes12 rolls


  • Get Set!
  • Oil spray (Optional)
  • 1 (11-oz [311-g]) tube thin-crust pizza dough or 1 ball pizza dough
  • 2 tablespoons (30 ml) honey mustard (optional)
  • 1 cup (30 g) baby spinach
  • 1/2 pound (226 g) thin-sliced deli ham
  • 1/4 pound (113 g) sliced Cheddar cheese (8 to 10 slices)
  • 1 tablespoon (9 g) poppy seeds or sesame seeds (optional)


  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil. If using foil, grease with oil spray

  2. Unroll the pizza dough onto a clean work surface. If you are using regular pizza dough, use a rolling pin to roll the dough out very thin into a 16 x 10–inch (41 x 25–cm) rectangle.

  3. If using, spread the honey mustard evenly over the entire surface of the dough with the back of a spoon or a pastry brush.

  4. Tear up the spinach with your fingers and scatter it all over the dough.

  5. Lay the ham on to cover the entire surface of the dough as best you can, and then do the same thing with the sliced cheese.

  6. Starting with the longer side of the dough, roll the whole thing up into a tight log. Pinch the dough together along the seam to seal the roll. If using seeds to decorate the outside of the dough, sprinkle them over the top and roll the dough around so the seeds go around the sides too.

  7. Use a serrated knife to trim about a ¼ inch (6 mm) off the ends of the roll to make it even. Cut the entire log of dough into 12 equal pieces. Do this by first cutting it in half, and then cutting each half in half, and then cutting each of those 4 pieces into 3 equal pieces. Place each piece cut side up on the prepared baking sheet.

  8. Use oven mitts to transfer the baking sheet to the oven. Bake for 20 minutes, or until the rolls are golden brown and the centers look cooked through. Carefully remove the pan from the oven or ask for help. Allow the rolls to cool on the pan, and eat them while warm or store in the fridge until you're ready to pack your lunch box. Pack with an ice pack until lunchtime.

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