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Ham 'n' Swiss Envelopes Recipe

Ham 'n' Swiss Envelopes Recipe

These clever envelopes will make people eager to look inside. The hot pockets shaped with refrigerated dough are stuffed with a delicious ham-and-cheese filling. —Tammy Burgess, Loveland, Ohio
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 3/4 cup diced fully cooked ham
  • 4 teaspoons finely chopped onion
  • 1 teaspoon canola oil
  • 3/4 cup shredded Swiss cheese
  • 1 package (3 ounces) cream cheese, cubed
  • 2 tubes (8 ounces each) refrigerated crescent rolls


  • 1. In a large skillet, saute ham and onion in oil until onion is tender. Add cheeses; cook for 3-4 minutes or until melted. Remove from the heat; set aside.
  • 2. Unroll crescent dough and separate into four rectangles; seal perforations. Place 2 tablespoons of ham mixture in the center of each rectangle. Starting with a short side, fold a third of the dough over filling. On the other short side, bring both corners together in the center to form a point. Fold over to resemble an envelope. Pinch seams to seal.
  • 3. Place on an ungreased baking sheet. Bake at 400° for 10-12 minutes or until golden brown. Yield: 4 servings.

Reviews for Ham 'n' Swiss Envelopes

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Reviewed Feb. 20, 2014

"I made these the other night for a quick dinner. You can use reduced fat rolls and also cooking spray instead of canola oil. I used fat free cream cheese as well to cut some of the calories. To add some extra flavor I used a chicken and Fish Seasoning from Penzeys called Ruth Ann's Muskego Ave which is a blend of salt, black pepper, garlic, lemon peel and onion."

Reviewed Jan. 23, 2013

"This is one of my family's favorites."

Reviewed Oct. 1, 2011

"Way too much fat."

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