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Mar 03

Ham and Cheese Twists

Ham and Cheese Twists

These four ingredient Ham and Cheese Twists are so easy to make and they’re perfect for every occasion! They’re like a cross between a sandwich and a breadstick, so they’re great for lunch in place of a sandwich, as a side to soup or salad (try serving them with tomato soup for dipping – you won’t be sorry!), perfect for finger food at a party or for watching the game, I’d even eat them for breakfast. So, basically if you are like me you will want to eat these all the time. Better yet, they’re only 102 calories or 3 Weight Watchers SmartPoints each on the myWW Green, Blue and Purple plans so you can eat them all the time! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Don’t be intimidated by the twisting, these are seriously easy. I’m a huge fan of yellow mustard, but I think spicy mustard, honey mustard, or any other variation would be equally amazing, so feel free to use your favorite kind (may affect nutrition info).

Ham and Cheese Twists

Looking for more versatile handheld recipes? Check out my Pizza Pockets, Cheddar Bay Pull Apart Muffins, Bacon BBQ Cheeseburger Quesadillas, Buffalo Chicken Taquitos, Enchilada Cheese Rolls, Pepperoni Pull Apart Muffins, Caprese Tarts, Cheesy Spinach Pinwheels, Spicy Beef Taquitos, Pizza Logs or any of my Wonton Cupcake recipes!

Ham and Cheese Twists

Ham and Cheese Twists

These four ingredient Ham and Cheese Twists are like a cross between a sandwich and a breadstick, and so easy to make!


  • 1 (11 oz) can of Pillsbury French Bread Crusty French Loaf dough
  • 6 oz sliced deli ham, I used Hillshire Farm Deli Select Ultra Thin Honey Ham
  • 4-6 teaspoons mustard, to taste (I used yellow mustard because I love it, but feel free to use a different kind)
  • 3 oz shredded 2% Sharp Cheddar cheese


  • Pre-heat the oven to 350. Mist a baking sheet with cooking spray and set aside.
  • Unpackage the bread dough onto a cutting board and look for the seam in the dough roll. Unroll the dough starting at the seam until you have a flat rectangle of dough. The dough should be about 11”x15”, if not you can use a rolling pin to make it more of an even rectangle. Using a pizza cutter or a knife, slice the dough rectangle down the middle along the longer side to make two long rectangles (about 5.5”x15” each). Layer the sliced ham across the surface of one of the dough rectangles. Spread the mustard over top of the ham and then top by sprinkling the shredded cheddar over the mustard. Place the other dough rectangle over top of the ham and cheese and use your fingers to press the top layer of dough and bottom layer of dough together along all the edges.
  • Using a pizza cutter or knife, slice the loaf into 12 even strips. One at a time, hold the end of each strip and twist in opposite directions to form twists and then lay them on the prepared baking sheet. Once all pieces are twisted and on the baking sheet, transfer them to the oven and bake for 23-28 minutes until the dough is golden.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
102 calories, 13 g carbs, 2 g sugars, 3 g fat, 1 g saturated fat, 6 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 3 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
3 per twist (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
inspired by these Pizza Breadsticks from The Weary Chef

17 comments on “Ham and Cheese Twists”

  1. Hi Emily,
    These look yummy. I was wondering if they should only be served warm, or if they are still good after they’ve cooled? I have a party next week, and thought they might be a good item to take.

  2. Hi,
    same question. I was wondering on some of these make-aheads as I have a party next Sunday as well and wondering if I can make these and keep til then?

  3. Yum! I swapped bologna for the ham and skipped the mustard, and they were delish. The twisting was kind of a pain – it was hard to keep everything inside the dough, for me. I just sprinkled any cheese that fell out on top. It would not stop me from making them again! Planning to reheat the rest tonight. Thanks, Emily!

  4. I basically made these last week for breakfast! I did ham/swiss/spinach/mustard and they were so tasty. The Pillsbury pizza dough worked alright, so I’ll definitely be trying the french bread to compare!

  5. These were great (as is everything i’ve made from this site). Reminded me of this stromboli I used to get from a pizza joint, really took care of the bread craving. Nicely done.

  6. I had a hard time with the French bread dough so I used the thin crust pizza dough and it worked great!!

  7. This looks great but the photo looks like there is a lot more cheese than 3 oz. Is 3 oz for the entire thing right?

  8. These were absolute heaven! I used Dijon mustard which was delicious. Planning on trying turkey next time for a different taste. I have recommended these to all of my friends with kids – what a great idea for kids to eat healthy too!

  9. Stunning photos. Planning to try and make this ham and cheese twists on this coming weekend for the event. Thanks for sharing

  10. Which cheese measurement is correct? 3 oz is not 3/4 cup. 3/4 cup is 6 oz. Making each twist 5 points. Unless 3 oz is correct in which it is 3/8 of a cup not 3/4 cup.

    • The recipe means 3 oz. by WEIGHT, not VOLUME.  One cup of shredded cheese weighs about 4 oz., so 3 oz. (by weight) of cheese would be about 3/4 cup.  Hope this helps!

  11. These looked yummy, but my kids just aren’t ham fans. Made them with shredded chicken and they were a hit! Thank you!

  12. Another delicious recipe! Made these to accompany homemade tomato bisque. They were the perfect pairing.

  13. Hi I haven’t tried them yet. But I do have a question.
    I added all the ingredients to the recipe builder on my WW app.
    It says it’s only 1 freestyle point…is this correct? Or did I miss something?

  14. Thoughts on freezing before baking?

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