‘No effort snack’: Just 4 ingredients. I throw these together for Christmas parties.

Ham and cheese roll ups are one of those endlessly adaptable, back-pocket recipes that show up in many cuisines under different names—think French-inspired roulades, American deli rollups, or even a low-carb nod to the classic grilled ham and cheese. This version leans into simplicity: just four ingredients, no bread, and minimal prep, making it ideal for busy weeknights, lunch prep, or a high-protein snack. By using thinly sliced deli ham as the “wrapper” and a good melting cheese inside, you get all the comfort of a ham and cheese sandwich without the carbs, and with a pleasantly crisp, browned exterior that’s surprisingly satisfying.

These low-carb ham and cheese roll ups pair nicely with something fresh and crunchy to balance the richness. A simple green salad with a sharp vinaigrette (think arugula, lemon, and olive oil) cuts through the saltiness and creaminess. Roasted or steamed vegetables, such as broccoli, green beans, or asparagus, also work well and can be cooked on a separate sheet pan while the roll ups bake. If you’re keeping things very low carb, a side of sliced cucumbers, cherry tomatoes, or bell pepper strips with a light dip makes a colorful plate. For a heartier meal, you can add a small portion of cauliflower mash or a cabbage slaw dressed with apple cider vinegar for brightness.

Servings: 4

8 slices deli ham, thin but sturdy (about 8–10 oz total)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

In a small bowl, stir together the softened cream cheese and Dijon mustard until smooth. This creates a quick, tangy spread that helps the roll ups hold together and adds a bit of richness.

Lay the ham slices flat on a cutting board. If your ham is very large, you can trim the slices to a more manageable rectangle so they roll evenly.

Spread a thin layer of the cream cheese–mustard mixture over each slice of ham, going almost to the edges but leaving a small border so it doesn’t ooze out too much while baking.

Place a half slice of cheese at one end of each ham slice. If your cheese is smaller than the ham, you can slightly overlap two halves for extra cheesiness, but try to keep it mostly inside the borders to minimize leakage in the oven.