A ham and cheese filling, surrounded by a buttery crescent roll crust, you can’t go wrong with this recipe for Monte Cristo Rolls. They’re easy to make with 6 ingredients, in just 35 minutes! This fun spin on the classic Monte Cristo sandwich is great for serving as a party appetizer, or part of a festive brunch spread, with raspberry jam.

cooked monte cristo rolls on plate with a small bowl of raspberry jam

Table of contents

The Monte Cristo is a classic American sandwich recipe, and it was my favorite thing to order on the Bennigan’s menu as a kid. A fancy fried ham and cheese sandwich, covered with sugar? Count me in! Inspired by the classic sandwich and the popularity of these Jalapeno Popper Crescent Rolls, I turned the traditional monte cristo sandwich recipe into these delicious rolls!

A monte cristo sandwich is a variation of the French croque monsieur. The sandwich is traditionally made with bread, ham, swiss or gruyere cheese, and egg. Some versions of the sandwich also include turkey, but for this simple recipe, we’re sticking with the classic ingredients, and simply swapping out the bread for crescent rolls.

These rolls are the perfect party appetizer, or a great, easy recipe to serve for brunch. By adding the powdered sugar and serving them with jam, they’re the perfect sweet and savory breakfast. I can’t wait to make this recipe around the holiday season for an easy breakfast with the family. They’re so easy to make, you can even get the kids involved. And I promise, everyone will enjoy gobbling them up!

ingredients for monte cristo rolls on white wood board

Ingredients

  • Crescent rolls – using canned crescent roll dough keeps this recipe quick and simple! You can purchase canned crescent dough sheets, or crescent rolls. If using crescent rolls, you’ll want to push the perforations together to seal up the dough for this recipe.
  • Mayonnaise + mustard – these ingredients are combined to make a spread for the rolls. For a slightly tangier, spicier flavor, use dijon mustard, instead of traditional yellow mustard.
  • Ham – head to the deli counter at your local grocery store and ask for thinly sliced ham. I like to use a honey or maple ham for a little sweetness, but feel free to use the ham of your choice. Just make sure it’s thinly sliced so that it will roll up easily in the crescent roll dough.
  • Swiss cheese – for this recipe, you’ll want to purchase an 8 ounce block of Swiss cheese and shred the entire block to fill these Monte Cristo rolls. If you want to get fancy, you could also use gruyere cheese, for a stronger flavor.
  • Egg – a traditional Monte Cristo sandwich is dipped in an egg batter. In this recipe, the egg is brushed on the rolls before they’re baked in the oven.
  • Powdered sugar + raspberry preserves – optional ingredients to top the rolls, or serve with them.

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

mayonnaise and mustard combined in a small glass bowl
mayonnaise and mustard combined and spread on sheets of crescent roll dough on a large cutting board
  1. Prepare the spread by combining mayonnaise and mustard in a small bowl.
  2. Spread out the 2 cans of crescent roll dough on a large cutting board. If using rolls, instead of sheets of crescent roll dough, press the perforations together using your fingers, to form two solid sheets of dough.
  3. Gently spread the mayonnaise and mustard mixture evenly over each of the sheets of crescent roll dough, making sure to cover them completely, with about a 1 inch border around the outside of each sheet of dough.
crescent roll dough sheets topped with sliced ham
crescent roll dough sheets topped with sliced ham and shredded swiss cheese
  1. Place the slices of ham in an even layer on top of the mayonnaise and mustard mixture, on top of the sheets of crescent roll dough.
  2. Sprinkle the shredded Swiss cheese evenly over the ham.
crescent roll dough rolled up over ham and swiss cheese on a cutting board
crescent roll dough rolled up over ham and swiss, sliced in one inch sections on a cutting board
  1. Roll up the dough. Starting with the short side of the dough, roll up each sheet of crescent roll dough tightly over the ham and cheese.
  2. Once both sheets of dough are rolled up tightly, you should have two long rolls on the cutting board.
  3. Slice each long roll of dough into 8 rolls using a serrated knife. Each roll should be approximately 1 inch thick, for a total of 16 rolls.
uncooked monte cristo rolls on parchment-lined baking sheet
baked monte cristo rolls on parchment lined baking sheet
  1. Place the rolls, cut side up, on a foil or parchment-lined rimmed baking sheet. I recommend a 12 inch x 18 inch baking sheet. You want space around each of the rolls for them to expand in the oven.
  2. Cover the rolls in whisked egg. In a small bowl, whisk the egg and brush it over the rolls on the baking sheet. Place in a preheated 375°F oven and bake for 20-22 minutes, or until golden brown. Remove the monte cristo rolls and optionally dust with powdered sugar (aka confectioners’ sugar). Serve with raspberry jam to dip, or spread on the rolls.
monte cristo rolls on plate

Recipe tips

  • I recommend using canned crescent roll sheets whenever possible. If using the rolls, really make sure to squeeze the perforations together before spreading on the mayo and mustard mixture. Otherwise this mixture will seep out of the perforations as you roll the dough up and over the ingredients.
  • Roll the dough up as tightly as possible over the ingredients. This will help keep the rolls intact as you slice them, then transfer them to the baking sheet.
  • If you don’t have a 12 inch x 18 inch baking sheet, you can use two smaller baking sheets, or two smaller casserole dishes to bake the rolls. Just make sure the rolls always have about 1/2-1 inch space around them.
  • You can prepare and bake the rolls ahead of time, then heat them up before serving at a party. I recommend using an air fryer or oven to reheat them for the best texture.
  • This recipe makes 16 monte cristo rolls. You can easily cut it in half and only make 8 rolls, if you’re making the recipe for a small family snack or dinner appetizer. Simply use one can of crescent roll dough, then cut the other ingredients in half to make the filling.
  • Don’t like mayonnaise? Use all mustard for the spread. Don’t like mustard? Use all mayonnaise for the spread.

How to store and reheat

  • To store: place any leftover monte cristo rolls in an airtight container in the refrigerator for up to 5 days. Since these rolls contain dairy, do not store them on the counter at room temperature.
  • To reheat in an air fryer: this is my favorite way to reheat everything these days. Just pop these rolls from the fridge to the air fryer at 400°F for 5 minutes and they’re crispy on the outside, with a delicious, warm cheesy filling inside!
  • To reheat them on the stove: add 4-5 rolls to a large hot skillet on the stove over medium heat. Pan fry for 2-3 minutes per side.
  • To reheat in the oven: place the rolls in a single layer on a baking sheet and into a 400°F oven for 6-8 minutes.
  • To reheat in the microwave: place the rolls on a microwave safe plate, in an even layer, and reheat for 30-60 seconds, until warmed through.
monte cristo rolls topped with raspberry jam on a plate

More recipes with crescent roll dough

Try these other easy recipes made with a can of crescent roll dough.

Jalapeno Popper Crescent Rolls

Taco Crescent Rolls

Salted Caramel Cinnamon Rolls

Cranberry Brie Bites

Cheesy Bacon Crescent Rolls

Creamy Pickle Roll Ups
monte cristo rolls on a plate topped with powdered sugar
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Monte Cristo Rolls

A ham and cheese filling, surrounded by a buttery crescent roll crust, you can’t go wrong with this recipe for Monte Cristo Rolls. They're easy to make with 6 ingredients, in just 35 minutes! This fun spin on the classic Monte Cristo sandwich is great for serving as a party appetizer, or part of a festive brunch spread with raspberry jam.
Servings: 16 rolls
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Whitney Bond
Course: Appetizer, Breakfast, Brunch, Snack
Cuisine: American

Ingredients

Serving options

  • 2 tablespoons powdered sugar
  • ½ cup raspberry preserves, or strawberry jam

Instructions

  • Preheat the oven to 375°F.
  • Combine mayonnaise and mustard in a small bowl.
  • Roll out both cans of crescent roll dough and press the perforations together.
  • Spread the mayo-mustard mixture on the crescent roll dough, making sure to cover them completely, with about a 1 inch border around the outside of each sheet of dough.
  • Add the sliced ham on top of the mixture, then top with the shredded cheese.
  • Starting with the short side of the dough, roll up each sheet of crescent roll dough tightly over the ham and cheese.
  • Use a serrated knife to slice each roll into 8, approximately 1 inch rolls (for 16 total).
  • Arrange the rolls on a greased, or parchment-lined, 12 inch x 18 inch baking sheet.
  • Whisk the egg in a small bowl, then brush it evenly on top of the rolls.
  • Place the rolls in the oven and bake for 20-22 minutes, or until golden brown.
  • Remove from the oven and dust with powdered sugar.
  • Optional: serve with raspberry preserves or strawberry jam on the side for dipping.

Notes

  • I recommend using canned crescent roll sheets whenever possible. If using the rolls, really make sure to squeeze the perforations together before spreading on the mayo and mustard mixture. Otherwise this mixture will seep out of the perforations as you roll the dough up and over the ingredients.
  • Roll the dough up as tightly as possible over the ingredients. This will help keep the rolls intact as you slice them, then transfer them to the baking sheet.
  • If you don’t have a 12 inch x 18 inch baking sheet, you can use two smaller baking sheets, or two smaller casserole dishes to bake the rolls. Just make sure the rolls always have about 1/2-1 inch space around them.
  • This recipe makes 16 monte cristo rolls. You can easily cut it in half and only make 8 rolls, if you’re making the recipe for a small family snack or dinner appetizer. Simply use one can of crescent roll dough, then cut the other ingredients in half to make the filling.
  • You can prepare and bake the rolls ahead of time, then heat them up before serving at a party. I recommend using an air fryer or oven to reheat them for the best texture.
  • To reheat the rolls in an air fryer, add the rolls to an air fryer basket and cook them at 400°F for 5 minutes.
  • To reheat the rolls in the oven, place them in a single layer on a baking sheet and into a 400°F oven for 6-8 minutes.
  • Store any leftover monte cristo rolls in an airtight container in the refrigerator for up to 5 days. Since these rolls contain dairy, do not store them on the counter at room temperature.

Nutrition Facts

Calories 197kcal (10%)Carbohydrates 13g (4%)Protein 8g (16%)Fat 13g (20%)Saturated Fat 6g (30%)Polyunsaturated Fat 3gMonounsaturated Fat 3gCholesterol 34mg (11%)Sodium 448mg (19%)Potassium 57mg (2%)Fiber 0.1gSugar 4g (4%)Vitamin A 135mg (3%)Vitamin C 3mg (4%)Calcium 130mg (13%)Iron 1mg (6%)
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