Ham and Cheese Sticks: A Delicious Snack Recipe for Any Occasion
Ham and Cheese Sticks: A Delicious Snack Recipe for Any Occasion
There’s something comfortingly familiar about a warm, crisp pastry folded around melty cheddar and savory ham — a snack that takes you back to kitchen counters and family get-togethers. These ham and cheese sticks are easy to make, travel well, and pair wonderfully with sweet or tangy dips; if you like mixing sweet and savory treats, try pairing them with a blueberry cream cheese pastry for a delightful contrast. Lightly flaky, cheesy, and filling without being heavy, they’re a crowd-pleaser for parties, lunches, or a cozy evening nibble.
Why make this recipe
A short paragraph explaining what makes it special.
What elevates these ham and cheese sticks beyond the ordinary is the balance of textures and flavors — buttery, slightly crisp pastry with pockets of sharp cheddar and savory ham inside. They’re simple to prepare from scratch with common pantry ingredients, yet they yield a bakery-style result that’s both nostalgic and grown-up. Whether you’re feeding kids, packing picnic lunches, or entertaining, they’re adaptable and reliably loved.
Step-by-Step Guide to Making Ham and Cheese Sticks
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese
- 1 cup diced ham
- 1/4 cup cold water
- 1 egg, beaten (for egg wash)
- Sesame seeds (optional, for topping)
Directions:
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Whisk together to ensure even distribution.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
- Fold in the shredded cheddar cheese and diced ham, mixing evenly throughout the dough.
- Gradually add the cold water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. Be careful not to overwork the dough; it should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface and knead gently a few times until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough into a rectangle about 1/4 inch thick.
- Cut the dough into strips about 1 inch wide and 4 inches long using a pizza cutter or sharp knife.
- Place a small amount of the remaining diced ham and shredded cheese at one end of each strip (about a tablespoon).
- Fold the dough over the filling to create a pocket and press the edges together to seal. Crimp the edges with a fork for a decorative touch.
- Place the assembled sticks on the prepared baking sheet, leaving space between each one.
- Brush the tops with the beaten egg and sprinkle with sesame seeds if desired.
- Bake in the preheated oven for 15–20 minutes, or until golden brown and puffed up. Keep an eye on them during the last few minutes to prevent over-baking.
- Remove from the oven and let cool for a few minutes before serving.
- Transfer the ham and cheese sticks to a serving platter. They can be enjoyed warm or at room temperature.
- Serve with a side of mustard or a tangy dipping sauce, or pair with a fresh salad or bowl of soup.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- For longer storage, freeze unbaked sticks individually on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Baking notes and small technique tips sprinkled through the steps:
- Keep the butter cold: Cold butter creates pockets of steam in the dough during baking, which produces a flakier texture. If your kitchen is warm, briefly chill the cubed butter before cutting it into the flour.
- Don’t overwork the dough: Mix just until the ingredients come together. Over-kneading encourages gluten development and can make the finished sticks tough.
- Chill before rolling: Refrigerating the dough firms the butter and relaxes the gluten, resulting in easier rolling and crisper baked sticks.
Best Way to Store Ham and Cheese Sticks
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days at 40°F (4°C). Reheat in a 350°F (175°C) oven for 8–12 minutes until warmed through and crisp.
- Freezing (unbaked): Freeze assembled but unbaked sticks on a tray for 1–2 hours, then transfer to a freezer-safe bag; keep at 0°F (-18°C) for up to 2 months. Bake from frozen, adding 5–8 minutes to the baking time and covering with foil if browning too fast.
- Freezing (baked): Freeze cooled, baked sticks in a single layer on a tray until firm, then bag; store at 0°F (-18°C) up to 2 months. Reheat from frozen in a 350°F (175°C) oven for about 12–15 minutes.
- Thawing: For best texture, thaw overnight in the refrigerator before reheating, or reheat from frozen as noted above.
Serving Suggestions for Ham and Cheese Sticks
- For a party platter: Arrange warm sticks on a board with bowls of honey mustard, spicy mayo, or a tangy BBQ dip. Add pickles, olives, and cherry tomatoes for color and palate contrast.
- With soups and salads: These sticks pair beautifully with creamy tomato soup, chicken noodle, or a crisp green salad for a comforting lunch or light dinner.
- On-the-go lunches: Pack a couple of cooled sticks in lunchboxes with carrot sticks, fruit, and a small container of dipping mustard for a satisfying midday meal.
- Brunch idea: Serve alongside scrambled eggs, roasted potatoes, and a fruit salad to round out a savory brunch spread.
Tips to make Ham and Cheese Sticks
Q&A style
Q: How do I keep the pastry flaky?
A: Keep all your ingredients cold, especially the butter, and avoid overworking the dough. A quick chill after shaping helps maintain structure and creates flakiness.
Q: Can I make these ahead for a party?
A: Yes — assemble them up to the point of egg-washing, cover, and refrigerate for a few hours or freeze them unbaked. Brush with egg wash and bake when guests arrive.
Q: What cheese melts best?
A: Sharp cheddar melts nicely and gives flavor, but for a stretchier melt, try a mix of cheddar and fontina or a bit of mozzarella.
Q: How do I prevent soggy bottoms?
A: Bake on a preheated, lined baking sheet and avoid overfilling the pockets. If you frequently get soggy bottoms, try baking on a preheated baking steel or tray for better bottom heat.
Variation (if any)
- Ham & Herb Twist: Replace half the diced ham with cooked, crumbled bacon and add 1 teaspoon of dried oregano or thyme to the dough for herbaceous depth. This keeps the structure but introduces smokiness and herbal notes.
- Vegetarian swap (paragraph): If you prefer a meatless version, substitute the diced ham with roasted, diced sweet potato or caramelized onions and mushrooms. Add a touch of smoked paprika to mimic the savory depth of ham; the cheese still provides richness while the filling stays flavorful and satisfying.
FAQs
Q: Can I use pre-made puff pastry or pie dough instead of making the dough from scratch?
A: Absolutely. Using store-bought puff pastry or pie dough is a great shortcut and will produce an even flakier texture; simply roll to the correct thickness and assemble as directed.
Q: What’s the best way to reheat leftovers so they’re crisp again?
A: Reheat in a 350°F (175°C) oven for 8–12 minutes. Avoid microwaving, which tends to make them soggy.
Q: How can I keep my filling from leaking out while baking?
A: Don’t overfill the pockets — one tablespoon of filling is plenty. Press the edges firmly and crimp with a fork, and make a small seal of dough at the ends so cheese has less chance to escape.
Q: Are these freezer-friendly?
A: Yes. You can freeze assembled unbaked sticks on a tray before transferring to a bag (up to 2 months) or freeze baked sticks. Bake from frozen with a few extra minutes.
Q: Can I make them gluten-free?
A: Use a reliable gluten-free all-purpose flour blend formulated for baking and add a touch more moisture if the dough seems dry. Results vary by blend, so consider a small test batch first.
Cooking for different tastes and occasions
If you’re hosting a crowd with varied dietary needs, these sticks are easy to customize. Make a few batches using different cheeses and fillings: one with classic cheddar and ham, one with turkey and swiss, and a vegetarian batch with roasted peppers and goat cheese. Label them clearly on your serving platter so guests know what they’re choosing.
Flavor pairing ideas
- Sweet & tangy: Pair with apricot mustard or honey mustard to balance savory richness.
- Spicy kick: Serve with sriracha mayo or chipotle aioli for a smoky heat.
- Herb-forward: A parsley-garlic yogurt dip lightens the bite and adds freshness.
- Classic: Plain yellow mustard or dijon is a simple, crowd-pleasing option.
Make-ahead timeline suggestions
- Night-before party: Prepare dough, assemble sticks, and refrigerate overnight. Brush with egg wash and bake right before guests arrive for a fresh-baked experience.
- Morning prep: Make the dough and chill; midday, roll, fill, and freeze the assembled sticks. Pop them in the oven when needed.
- Busy families: Bake a large batch on Sunday, freeze cooled sticks in single portions, and reheat individually for quick lunches or snacks during the week.
Tools that help
- Pastry cutter or food processor: For quick cutting of cold butter into flour.
- Pizza cutter: Speeds up the process of slicing uniform strips.
- Fork for crimping: Gives a decorative seal and helps prevent leaking.
- Parchment paper or silicone mat: Ensures easy release and simple cleanup.
Dietary adjustments
- Lower sodium: Choose low-sodium ham and reduce added salt in the dough.
- Lower fat: Use a reduced-fat cheese and slightly less butter, though texture will be less rich.
- Dairy-free: Use dairy-free cheese and a vegan butter alternative; results are different but can still be tasty.
Conclusion
These ham and cheese sticks are an easy, crowd-pleasing bake that combines everyday pantry staples into something unexpectedly delightful — flaky pastry, melty cheese, and savory ham in every bite. For other creative ham-and-cheese ideas and inspiration, check this handy Ham and Cheese Roll Ups Recipe • Bread Booze Bacon, and if you’re curious about different ham products that work well in finger foods, this resource on Sticks Honey Ham Usinger’s – Wisconsin Cheese Mart offers useful product details.
Print
Ham and Cheese Sticks
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Delicious ham and cheese sticks featuring flaky pastry around melted cheddar and savory ham, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese
- 1 cup diced ham
- 1/4 cup cold water
- 1 egg, beaten (for egg wash)
- Sesame seeds (optional, for topping)
Instructions
- In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Whisk together.
- Add the cold, cubed butter to the flour mixture and work it into the flour until it resembles coarse crumbs.
- Fold in the shredded cheddar cheese and diced ham.
- Gradually add cold water, mixing gently with a fork until the dough comes together.
- Turn the dough out onto a floured surface and knead gently until smooth. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into a rectangle about 1/4 inch thick.
- Cut dough into strips about 1 inch wide and 4 inches long.
- Place a small amount of ham and cheese at one end of each strip, fold over, and press edges to seal.
- Brush tops with beaten egg and sprinkle with sesame seeds if desired.
- Bake in the oven for 15–20 minutes, until golden brown.
- Let cool briefly before serving. Enjoy warm or at room temperature.
Notes
Serve with mustard or a tangy dipping sauce; perfect for parties or lunches.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stick
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: ham and cheese, snack, party food, easy recipe, baking
