stuffed ham and swiss biscuit bombs;
Originally published January 16, 2017. Updated May 2, 2025 for content and clarity.
Another take on my biscuit bomb series, this time stuffed with ham and swiss for a new form of a sandwich. Ham and swiss biscuit bombs take a classic flavor and stuff it into an easy handheld biscuit form! Ham and cheese is always a yummy combination for me.
I use premade biscuits to keep this recipe simple, easy, and delicious. It keeps the bake time consistent.
secret to success
I use premade biscuits because it keeps this recipe simple, easy, and delicious. There’s something really satisfying about how the biscuits puff up into cute little round biscuit bombs. The only downside to a fully encased sandwich is you can’t see the middle. However, both cheese and ham are stable / alrady cooked, so you only need to worry about the biscuit. That’s another reason the consistency of the pre-made biscuits keeps the bake time pretty reliable.
I chose ham and swiss biscuit bombs because I had some leftover ham in the fridge. These are perfect to use up whatever cold cuts are left, or whatever scraps you’ve got left. It doesn’t have to be consistent–just throw ham and roast beef and turkey and muenster and cheddar and provolone together and call them “garbage” rolls! (Okay, don’t call them that.) But this recipe is perfect for some Easter ham leftovers!
Go gourmet on your ham and make it rosemary ham! Trader Joe’s has a ready-made option, or add a sprinkle of crushed rosemary into your biscuit bomb yourself.
secret to success
I even went one gourmet step forward and grabbed Trader Joe’s rosemary ham. If you don’t have access to rosemary ham, you can always sprinkle some rosemary into the diced cheese and ham, but make sure you crumble the dried stuff up with your fingers a bit to release the aromatics! You can also just chop through it with you knife quickly before adding it.
I think these stuffed ham and Swiss biscuit bombs are best immediately out of the oven, warm and gooey. But they’re good enough reheated, and can even serve as a cold sandwich in a pinch! Though if you’re not a fan of cold melted cheese, the cold version might not be for you. But I say cheese is cheese, and I will eat it! Join me, why don’t you?
Serve immediately out of the oven for warm and gooey; or reheat for a few seconds in the microwave. These ham and swiss biscuit bombs can even be served as a cold sandwich.
secret to success
That’s really all there is to it! You can’t get much simpler than this. You will note in all the varieties I’ve made so far: stuffed pizza rolls, stuffed jalapeño popper rolls (recipe to come), that they all include cheese!
That’s the operative ingredient here, but you have all the flexibility in the world to adapt with other flavors. You can even halve the filling of the recipes and make two different kinds on one sheet! Perfect for picky eaters, or to add some variety. Somehow, serving yummy things in a little pillow of biscuity goodness solves all problems!
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for additional inspiration?
- For other holiday desserts,, check out my ultimate truffle guide with assorted flavors or ultimate pie guide. Or if that’s not your cup of tea, then there’s plenty of delicious cookies to pick from like cookies and creme cookies or pecan toffee shortbread cookies
- Pilsbury ready biscuits come in quite handy for making what I’ve deemed “biscuit bombs”. Aka stuffed biscuits where you don’t have to make the biscuits yourself from scratch. Easy peasy, yummy as heck. My other favorite is the sausage and gravy biscuit bombs, though brunch burger bombs are a close second.
- If you’re looking for other dishes to pair with your stuffed ham and Swiss biscuit bombs, I find sweet potatoes go lovely. This sweet potato hash is tasty and delicious!
stuffed ham and swiss biscuits;
Instructions
- Dice the swiss cheese and rosemary ham, and toss together.
- Flatten each biscuit slightly, then for each, place some ham & swiss mixture in the center. Use your fingers to pull the edges of the biscuit, pinching them together firmly.
- Place seam-side down on a tray and bake for 15 minutes or until golden brown.
