Spinach & Ham Breakfast Rolls
These Savory Spinach and Ham Breakfast Rolls transform classic sweet roll structure into a hearty, cheesy morning favorite. Rolled pizza dough is layered with Dijon, salty ham, fresh spinach, and melty cheese, then baked until golden and bubbly. Perfect for brunch spreads, meal prep, or portable weekday breakfasts.
Equipment
- Rolling Pin
- baking sheet or 9x13-inch pan
- Parchment paper
- serrated knife or dental floss
Ingredients
- 1 lb pizza dough
- 8 oz deli ham, thinly sliced or diced
- 2 cups fresh baby spinach, chopped
- 1.5 cups shredded mozzarella or Swiss cheese
- 2 tbsp Dijon mustard or garlic herb butter
- 0.5 tsp garlic powder
- 0.25 tsp red pepper flakes (optional)
- 1 large egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet or 9x13-inch pan with parchment paper.
- Roll dough into a 12x16-inch rectangle on a lightly floured surface.
- Spread Dijon or herb butter evenly, leaving a 1-inch border. Layer spinach, ham, and cheese. Sprinkle with garlic powder and red pepper flakes.
- Roll tightly from the long edge into a log. Pinch seam closed.
- Slice into 12 even rolls using a serrated knife or dental floss. Arrange cut-side up in prepared pan.
- Brush tops with beaten egg. Bake 20–25 minutes until golden brown and cheese is bubbly.
- Cool 5 minutes before serving to allow filling to set slightly.
Notes
Be sure spinach is completely dry before layering to prevent soggy rolls. Avoid overfilling to ensure even baking and defined spirals.