I’m sharing my Ham and Cheese Sticks recipe, a simple idea that slots perfectly into Great Snacks For Parties and uses only ham, cheese, and wrappers.

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I still remember the first time I wrapped a cheese stick (mozzarella or cheddar) inside deli style thinly sliced ham and bit into it warm and weirdly perfect. It sounds simple but there is something about the way the salty ham and the gooey cheese behave that makes you want to make them again and again.

I love serving these when people show up unannounced because theyre quick to grab and vanish fast. If you like finger food that feels a little fancy without trying too hard this is one of my favorite Great Snacks For Parties choices, trust me youll be glad you tried it.

Ingredients

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These are quick notes on the main players in Ham And Cheese Sticks, how they taste and what they bring nutrition wise.

Cured deli ham brings savory saltiness, good protein, moderate sodium; not much fiber.
Mozzarella or cheddar adds creamy fat and calcium, high protein, satiating snack.
Wrappers give crisp carbs, puff pastry adds buttery layers, more calories, less fiber.
Egg wash helps browning, provides protein, some fat, and glossy finish.
Butter adds rich flavor and fat, boosts browning and indulgent mouthfeel.
Oil for frying gives crispness but more fat; spray lowers calories, healthier option.

Ingredient Quantities

8 slices ham, deli style thinly sliced

8 cheese sticks (mozzarella or cheddar)

8 egg roll wrappers or puff pastry strips

1 egg beaten

1 tbsp butter, melted

Vegetable oil for frying or light spray for baking (optional)

How to Make this

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1. Preheat and prep: if baking set oven to 400°F (200°C) and line a baking sheet, if frying heat vegetable oil in a deep pan to about 350°F (175°C); keep the beaten egg and melted butter nearby.

2. Lay one egg roll wrapper or puff pastry strip flat, put one slice of ham on it, then place a cheese stick near one end so it can be rolled up snugly.

3. Fold the short edge over the cheese, tuck the sides in (if using egg roll wrappers) and roll tightly so the cheese is enclosed, use the beaten egg to paint the final edge and seal it good, dont skip sealing or it will open.

4. Repeat with the rest, you should end up with 8 neatly wrapped sticks; if the wrappers seem dry, brush a little beaten egg on the edges to help them stick.

5. For baking: place rolls seam side down on the sheet, lightly spray or brush with melted butter, you can also brush a little of the beaten egg over tops if you want extra shine, bake 12 to 18 minutes until puffed and golden (puff pastry might need 15 to 20 minutes).

6. For frying: fry in batches, dont overcrowd, 2 to 4 minutes per batch until golden brown and crispy; drain on paper towels.

7. Tip: chill the wrapped sticks in the fridge 5 to 10 minutes before frying to help them hold shape and stop the cheese from leaking out so fast.

8. Let them rest 2 to 3 minutes after cooking so the cheese stops being lava hot, then serve warm with your favorite dip.

9. Quick hacks: use cold cheese sticks and thin deli ham, trim excess wrapper so you dont get extra soggy bits, and if you want extra crisp brush with butter halfway through baking.

Equipment Needed

1. Oven (for baking) or a deep heavy pot/skillet for frying
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Small mixing bowl and a fork or whisk for the beaten egg
4. Pastry brush for brushing egg and melted butter
5. Sharp knife or kitchen shears to trim excess wrapper
6. Tongs or a slotted spoon for frying and turning, dont overcrowd the pan
7. Instant-read or candy thermometer to hit about 350°F (175°C) for frying
8. Paper towels and a wire rack or plate to drain and rest the rolls

FAQ

Q: Can I bake these instead of frying them? A: Yes, for sure. Brush or spray them with a little oil or melted butter then bake on a sheet at 400°F for about 12 to 15 minutes until golden, flipping once. Puff pastry strips might take 15 to 20 minutes. Baking makes them less greasy and still crispy.

Q: What can I use instead of egg roll wrappers? A: Puff pastry or crescent roll dough both work great. Cut into similar size strips, wrap the ham and cheese the same way. Puff pastry gives a flakier, richer result while crescent dough is softer and chewier.

Q: How do I stop the cheese from leaking out? A: Chill the cheese sticks a bit before wrapping, don’t overstuff, and seal the edges with beaten egg. Freezing assembled sticks for 10 to 15 minutes before cooking also helps them hold together better.

Q: Can I make these ahead or freeze them? A: Yep. Assemble on a tray, freeze until firm then transfer to a bag. Cook from frozen, add a few minutes to time. Or bake/fry now and freeze cooked ones, then reheat later. In the fridge they keep 2 to 3 days.

Q: Best way to reheat so they stay crispy? A: Use an oven at 350°F for 8 to 10 minutes or an air fryer at 325 to 350°F for 4 to 6 minutes. Microwaving makes them soggy so avoid if you want crispness.

Q: Any quick serving tips or dips? A: Serve hot with mustard, honey mustard, marinara, ranch or a spicy mayo. Brush with melted butter after baking for extra shine and flavor, and sprinkle a little garlic powder or dried oregano if you like.

Ham And Cheese Sticks Recipe Substitutions and Variations

Ham: swap with thin turkey or chicken deli slices, prosciutto (it’s saltier and crisps fast), or cooked bacon or pancetta for a smoky crunch.
Cheese sticks: use sliced provolone, pepper jack for a little heat, or a smear of cream cheese for a super gooey center.
Egg roll wrappers or puff pastry: use wonton wrappers for smaller bites, crescent roll dough for easy baking, or tortillas for a soft, handheld option.
Beaten egg: brush with milk or melted butter to brown, use plant milk plus a little oil for an egg free bake, or aquafaba as a vegan wash.

Pro Tips

1) Chill or even flash freeze the wrapped sticks for 10 to 15 minutes before cooking, it really helps them hold their shape and stops the cheese from exploding out. Trust me ive ruined more than one batch by skipping this.

2) Trim any excess wrapper around the ends so you dont get floppy soggy bits, then seal the seam well with beaten egg or a tiny dab of water so they dont open mid cook. Press the seam down and tuck the ends under a bit for extra insurance.

3) If frying use a thermometer and keep the oil steady around 350 F and do small batches so the temp doesnt crash, otherwise theyll soak up oil and get greasy. If baking, rotate the pan halfway through so all sides brown evenly.

4) Brush with melted butter or a light egg wash partway through baking for extra color and crunch, and always let them rest a couple minutes after cooking or youll burn your mouth chasing molten cheese.

Ham And Cheese Sticks Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Ham and Cheese Sticks recipe, a simple idea that slots perfectly into Great Snacks For Parties and uses only ham, cheese, and wrappers.

Servings

servings

Calories

200

kcal

Equipment: 1. Oven (for baking) or a deep heavy pot/skillet for frying
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Small mixing bowl and a fork or whisk for the beaten egg
4. Pastry brush for brushing egg and melted butter
5. Sharp knife or kitchen shears to trim excess wrapper
6. Tongs or a slotted spoon for frying and turning, dont overcrowd the pan
7. Instant-read or candy thermometer to hit about 350°F (175°C) for frying
8. Paper towels and a wire rack or plate to drain and rest the rolls

Ingredients

8 slices ham, deli style thinly sliced
8 cheese sticks (mozzarella or cheddar)
8 egg roll wrappers or puff pastry strips
1 egg beaten
1 tbsp butter, melted
Vegetable oil for frying or light spray for baking (optional)

Directions

Preheat and prep: if baking set oven to 400°F (200°C) and line a baking sheet, if frying heat vegetable oil in a deep pan to about 350°F (175°C); keep the beaten egg and melted butter nearby.
Lay one egg roll wrapper or puff pastry strip flat, put one slice of ham on it, then place a cheese stick near one end so it can be rolled up snugly.
Fold the short edge over the cheese, tuck the sides in (if using egg roll wrappers) and roll tightly so the cheese is enclosed, use the beaten egg to paint the final edge and seal it good, dont skip sealing or it will open.
Repeat with the rest, you should end up with 8 neatly wrapped sticks; if the wrappers seem dry, brush a little beaten egg on the edges to help them stick.
For baking: place rolls seam side down on the sheet, lightly spray or brush with melted butter, you can also brush a little of the beaten egg over tops if you want extra shine, bake 12 to 18 minutes until puffed and golden (puff pastry might need 15 to 20 minutes).
For frying: fry in batches, dont overcrowd, 2 to 4 minutes per batch until golden brown and crispy; drain on paper towels.
Tip: chill the wrapped sticks in the fridge 5 to 10 minutes before frying to help them hold shape and stop the cheese from leaking out so fast.
Let them rest 2 to 3 minutes after cooking so the cheese stops being lava hot, then serve warm with your favorite dip.
Quick hacks: use cold cheese sticks and thin deli ham, trim excess wrapper so you dont get extra soggy bits, and if you want extra crisp brush with butter halfway through baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.