ham and cheese sticks
Ham and Cheese Sticks wrap savory deli ham and melty cheese inside puff pastry twists—golden, crisp, and ready for dipping in minutes.
These are the kind of snacks that vanish off the tray before halftime. Puff pastry brings buttery layers; ham adds salty richness; mozzarella (or Swiss/Cheddar) melts into stretchy pockets. A swipe of Dijon under the filling wakes everything up, while a quick egg wash bakes into glossy, shatter-crisp spirals. They’re portable, party-friendly, and just as welcome in lunchboxes as they are on a game-day board.
With only a handful of ingredients and a single sheet pan, the process stays wonderfully simple: roll, fill, fold, cut, twist, and bake. Keep honey mustard and marinara nearby, because the “one more” crowd will circle back—twice.
Ham and Cheese Sticks Ingredients
- Puff pastry sheet — The flaky foundation that puffs into buttery layers around the filling.
- Deli ham (thin slices) — Savory, meaty ribbon for each twist; stacks neatly and seasons the pastry from within.
- Shredded cheese — Mozzarella for stretch, or a Swiss/Cheddar blend for bolder flavor and golden pockets.
- Egg wash — A beaten egg brushed on top for shine and deep color.
- Dijon mustard (optional) — A thin layer under the ham for subtle tang that balances richness.
- Garlic powder + herbs — A light sprinkle over the tops for aroma and a bistro-style finish.
Step-by-Step Ham and Cheese Sticks
STEP 1: Heat the oven to 400°F (200°C) and line a baking sheet with parchment. On a lightly floured surface, unfold the thawed puff pastry and roll gently to smooth creases into a roughly 10×10-inch square.
STEP 2: Spread a very thin veil of Dijon over the pastry (optional). Lay the ham in an even layer, edge to edge, then scatter the shredded cheese evenly on top so every strip will have a melty core.
STEP 3: Fold the pastry in half to sandwich the filling. Press lightly with hands or a rolling pin to seal the layers together without crushing the puff.
STEP 4: Using a sharp knife or pizza wheel, cut the folded slab into 1-inch wide strips. Transfer each strip to the baking sheet and twist 2–3 times to form tight spirals with the seam tucked in.
STEP 5: Brush the tops with beaten egg. Sprinkle a pinch of garlic powder, dried parsley or oregano, and a whisper of salt and pepper for savory perfume and color.
STEP 6: Bake 13–15 minutes, until puffed, deeply golden, and sizzling at the edges. The cheese should be melted and just beginning to bronze in spots.
STEP 7: Cool on the sheet for a few minutes to set the layers, then serve warm with honey mustard or marinara for dipping. A scatter of chopped parsley adds a fresh pop.
Perfect Pairings
- Honey mustard or Dijon dip: Sweet-tangy zip underscores the smoky ham and buttery pastry.
- Marinara or pizza sauce: Tomato brightness and herbs play off the garlicky tops.
- Tomato bisque or simple salad: A cozy bowl or crisp greens turns snacking sticks into lunch.
Using crescent dough for a similar result
Crescent dough bakes softer and breadier than puff pastry but still delivers satisfying, buttery sticks. The sheet can be pinched to seal perforations, filled and folded the same way, then baked at 375–400°F until golden. Extra egg wash helps color, and a minute or two longer in the oven builds light exterior crispness.
Preventing leaks while the cheese melts
A neat fold and light compression keep filling inside the twists. Pressing the folded slab before slicing helps the layers adhere, and twisting with the seam tucked against the sheet tray reduces ooze. Shredded cheese melts more evenly than sliced and is less likely to squeeze out during the bake.
Choosing cheeses for flavor versus stretch
Mozzarella provides hallmark pull and a mild profile, while Swiss or Cheddar contribute nutty sharpness and bronzed spots. A half-and-half blend balances personality with stretch. Finely shredded cheese melts fastest and disperses evenly, creating consistent pockets without weighing down the pastry.
Air-fryer timing for small batches
An air fryer turns out exceptionally crisp sticks in a hurry. Twists arranged with space in a 375°F (190°C) basket typically cook in 7–10 minutes, depending on thickness and machine. Rotating the basket once mid-cook promotes even browning, and a light spritz of oil encourages glossy, blistered tops.
Make-ahead options for stress-free entertaining
Twists can be assembled, twisted, and frozen raw on a tray. Once firm, they store well in freezer bags and bake straight from frozen, adding a few minutes to the timer. Par-baking to pale gold, cooling, and finishing just before serving is another strategy that preserves flake while easing last-minute rush.
Recipe Tips
- Thin is in: A very light smear of Dijon adds depth without sogging the pastry.
- Sharp cuts: A wheel or sharp knife keeps layers clean so the puff rises evenly.
- Spacing matters: Leave room on the sheet for expansion; crowded sticks steam instead of crisp.
Storage & Reheating
Cooled sticks keep best in an airtight container in the refrigerator for up to 3 days. Reheat on a parchment-lined sheet at 350°F (175°C) for 6–8 minutes to revive flake and re-melt the cheese; avoid microwaving, which softens layers. For longer storage, freeze baked sticks in a single layer, then bag for up to 1 month. Reheat from frozen at 350°F for 10–12 minutes until hot and crisp.
Ham and Cheese Sticks
Ingredients
- 1 egg beaten thoroughly to use as an egg wash
- Approximately 1 cup of shredded cheese blend Swiss, Cheddar, or mozzarella
- A pinch of both sea salt and freshly ground black pepper
- ½ teaspoon of granulated garlic or garlic powder
- ½ teaspoon of dried oregano or parsley flakes
- 1 teaspoon of Dijon-style mustard optional, for added depth
- 6 slices of finely shaved deli ham
- 1 square of thawed puff pastry dough about 10 by 10 inches
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking tray by lining it with parchment paper.
- Place the thawed pastry sheet on a floured surface and gently roll it to even out any folds or creases.
- If using Dijon mustard, spread a thin, even layer over the pastry surface.
- Distribute the ham slices across the pastry in a single layer, followed by an even sprinkling of the shredded cheese blend.
- Fold the pastry over the filling to form a half-moon shape. Press gently to seal, then slice the filled pastry into 1-inch wide strips using a sharp blade or pizza cutter.
- Take each strip and gently twist it a few times from each end to form a spiral.
- Arrange the twisted sticks on the prepared baking sheet. Brush each with the beaten egg, then lightly dust with garlic powder, dried herbs, salt, and black pepper.
- Transfer to the oven and bake for 13 to 15 minutes, or until puffed and golden brown on top.
- Allow to cool slightly before serving. Enjoy warm with your preferred dipping sauce, such as marinara or honey mustard.