Back to Ham and Cheese Loaf

Print Options


Card Sizes

Ham and Cheese Loaf Recipe

Ham and Cheese Loaf Recipe

This golden loaf relies on the convenience of refrigerated dough that's stuffed with ham and cheese. I created the recipe by experimenting with a few simple ingredients my family loves. It makes a delicious hot sandwich in no time. —Glorida Lindell, Welcome, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:6 servings


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 10 slices deli ham
  • 1/4 cup sliced green onions
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 4 slices provolone cheese
  • 1 tablespoon butter, melted


  • 1. Unroll dough onto a greased baking sheet; top with the ham, onions and cheeses. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Brush with butter.
  • 2. Bake at 350° for 30-35 minutes or until golden brown. Let stand for 5 minutes; cut into 1-in. slices.
    Freeze option: Cool unsliced loaf on a wire rack. Spray a large piece of foil with cooking spray. Wrap loaf in prepared foil and freeze for up to 3 months. To use, thaw at room temperature for 2 hours. Preheat oven to 350°. Unwrap and place on a greased baking sheet. Bake 15-20 minutes or until heated through. Let stand 5 minutes; cut into 1-in. slices. Yield: 6 servings.

Nutritional Facts

2 slices equals 406 calories, 18 g fat (10 g saturated fat), 65 mg cholesterol, 1,151 mg sodium, 34 g carbohydrate, 1 g fiber, 26 g protein.

Reviews for Ham and Cheese Loaf

Sort By :
Reviewed Mar. 26, 2014

"Very good and cheesy!"

Reviewed Sep. 28, 2013

"loved how effortless this was! followed the recipe first time, and the time i just used what i had in my fridge ( shredded chicken and cheddar ) & its always delicious!!!"

Reviewed Sep. 28, 2012

"My kids loved this in their lunchboxes for school. I substituted turkey for ham for one batch for my picky child with great results."

Reviewed Jun. 30, 2012

"I loved this just the way it is.. and wish i had bought another tube of pizza crust to make a second one. Yes, you can definitely improvise the ingredients, but it was perfect as is also."

Reviewed Jun. 12, 2012

"Overall, this was good, but I am giving this recipe 4 stars instead of 5 because the ingredient measurements seemed off to me. I bought the exact size crust given in the recipe, but only used 6 slices of deli ham and the cheese was overboard to me (and I love cheese). I didn't even use the 1 cup each measurements - maybe about 3/4 cup each and I left out the provolone slices because I didn't have any. Even with the less amount of cheese, it still was way too much for this size loaf. I will definitely make this recipe again, but will maybe only use 1/2 cup each of the cheese. This is, howver, a great recipe you can really make your own - change it up with different fillings that you have on hand.... very versatile!"

Reviewed Sep. 12, 2010

"Great fast dinner. I served it with tomato soup to dip it in. I would cut back on some of the cheese next time, but it was a hit for sure."

Reviewed Mar. 19, 2010

"Go good. I also make a similar version with just ham, provolone, mozarella cheese, ricotta cheese and tomato sauce or spaghetti sauce. I just fold the pizza dough in half and crimp. I put olive oil on top and it comes out so crisp and brown. Yummy. We just love it. Gives me two versions for variety."

Reviewed Dec. 14, 2009

"I've also substituted turkey pepperoni for the ham with great results!"

Reviewed Aug. 1, 2009

"This is very quick to make and would be good as a lunch or even an appetizer. It comes out similar to a stromboli."

Reviewed Apr. 27, 2009

"I had made something similar but insted of onion I used stufed oliveswith pepper and raisins."

Reviewed Mar. 28, 2009

"Can this be frozen at one point?"

Reviewed Feb. 23, 2009

"I made this for the first time tonight and it was a hit with my family. I might try adding some Pepper Jack cheese for a little zing, and use low fat cheese for the others to lower the fat content. I waited to butter it until after it came out of the oven so it melted well and I didn't use as much butter. Overall, though, this was a great recipe and super easy. My four-year old helped with most of it!"

Loading Image