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Homemade Ham and Swiss Roll-Ups (Homemade Hot Pocket dough with no yeast!)

This homemade hot pocket dough with no yeast (and a ham and cheese filling) comes together in just a few minutes. This post contains affiliate links, which earn revenue for this site at no extra cost to you. See my disclosure policy here.

Homemade Ham and Swiss Rollups

A photo of these ham and Swiss rollups appeared on a menu post of mine a few weeks back, and you all asked for the recipe.

ham and swiss roll ups

It comes from the orange ATK Quick Family Cookbook (look for used copies on Amazon or eBay, as it’s out of print) and is super easy.

I mentioned initially that these look a little like Hot Pockets, but you need to take that opinion with a grain of salt because I’ve never actually HAD a Hot Pocket.

But these do reheat really well in the microwave, so perhaps they could serve as a sub for the Hot Pocket-eating people at your house.

ham, Swiss, and spicy mustard

A few tweaks from the original

The original recipe calls for a can of refrigerated biscuits, but since cream biscuits are SO easy to make, I opted for that.  I think you could use pretty much any biscuit recipe you like as long as it makes 8 biscuits.

(The biscuit recipe is the same one I use for my Chicken and Biscuits casserole.)

Also, you are supposed to buy squares of deli Swiss, but since a block of cheese is cheaper per pound, that’s what I do.  A big square would be a little easier to work with, though.

The cream biscuits

Seriously, these are stupid easy. If you are looking for a homemade Hot Pocket dough with no yeast, it really doesn’t get easier than this.

But if you’d like this dish to be even easier, use the refrigerated biscuits and skip to the next section!

Step One

Mix dry ingredients in a bowl.

cream biscuit dry ingredients

Step two.

Stir in cream.

heavy cream for biscuits

And tada! You have biscuit dough.

For this recipe, give the dough a few kneads on a floured counter and divide it into eight pieces.

cream biscuit dough

Pat each piece into a 4-5 inch circle.

The filling

Spread mustard onto Swiss cheese.  I think I’d use three slices next time instead of two, but your mileage may vary.

Swiss cheese with mustard

Top with ham (2-3 slices depending on how big your ham slices are.)

ham and mustard on Swiss cheese

Roll up and place on the biscuit round. See how I think this could use a little more cheese? Add one more slice than I did!

ham and swiss homemade hot pockets

Roll the biscuit dough up and tuck the ends in.

hot pockets ready to be baked

Brush them with a beaten egg and bake for 25-30 minutes.

ham and swiss roll ups

These are good shortly after they come out of the oven, but they also reheat quite well.  I haven’t tried freezing them, but I’m guessing that would work.  Let me know if you try it!

ham and swiss roll ups

Ham and Cheese Roll-Ups (Homemade Hot Pockets)

Yield: 8 roll-ups
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

These quick biscuit dough sandwiches are great when fresh but also reheat really well. Make your own dough or use a 16 ounce package of refrigerated biscuits.


Cream Biscuit Dough

  • 2 cups unbleached flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • 1 ½ cups heavy cream

Ham and Swiss filling

  • 4 teaspoons spicy brown mustard
  • 8 slices deli Swiss cheese
  • 16 slices deli ham
  • 1 egg, beaten


  1. Preheat oven to 325°F.
  2. To make biscuits, combine dry ingredients in a bowl; whisk. Stir in cream. Turn dough out onto lightly floured surface and knead a few times. Divide into 8 pieces; press each into a 4-5 inch round.
  3. Spread ½ teaspoon mustard over each slices of Swiss. Place 2-3 ham slices on top (pat dry if wet).
  4. Roll up ham and cheese, place in center of each biscuit round, and roll up, tucking in sides at the end.
  5. Place on greased or parchment-lined baking sheet and brush with beaten egg.
  6. Bake for 25-30 minutes, or until golden brown.

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Different Types of Chicken Pockets

Saturday 22nd of August 2020

[…] This biscuit recipe is from Kristen’s […]


Tuesday 5th of May 2020

I made these but used your pizza dough recipe. Added pepperoni to some -delish!


Tuesday 7th of April 2020

I made these today and my dough was super wet. Ended up adding quite a bit of flour to get them less sticky, but I had a really hard time rolling them up after adding the ham and Swiss. Any thoughts on what to do next time or why my dough was so wet? I used 2 cups flour 1.5 cup liquid per the recipe, but wonder if I missed something?


Tuesday 7th of April 2020

Hmm. Did you use milk? Or did you use the heavy cream called for in the recipe? If you used milk, it definitely would be a wetter dough than if you used cream.


Tuesday 17th of September 2019

Wow, Kristen! These are seriously good! Thank you so much for sharing this. I made them for my SO to switch up his lunch routine, and I wasn't going to have one for myself...but then I realized I just *have* to try one and make sure I did OK...right?! I'm pleasantly surprised that such a simple recipe yields such awesome biscuit dough (as you said), and without the super salty or overly buttery taste some of the cannisters of dough can have. I do have to practice, though, because I ended up making Franken-rolls: I only got 4 circles of dough out of the recipe, which means I have to roll thinner. And I had thicker cheese and ham, so it took less of it, as you also said. But I'm still loving this recipe. Five of five stars to ATK and to you for stellar content curation. ;)


Tuesday 17th of September 2019

Thanks for this recipe. Lots of inspiration for fillings. My family is not picky about food - they're omnivores for sure! This is a great way to use up leftovers like BBQ chicken, roasted veggies, etc. Yum!

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