Brazilian Ham and Cheese Rolls

Brazilian Ham and Cheese Rolls

Snack time anyone?

I am addicted to savoury baked snacks of all kinds and today I feel like posting comfort food so these rolls fit the purpose perfectly. If you love baking like me the comfort starts right in the making!

Ham and Cheese Rolls P CM (1 of 1)

Brazilian bakeries are very different from other bakeries around the world, our bakeries are a blend of grocery store, cafe, deli, bakery and patisserie. Usually there are a few tables so people can sit down to have a meal. Some of the bakeries offer a breakfast or light lunch menu options and many of them take orders for birthday cakes, sweets and finger food for cocktail parties. Many Brazilians start their day at the bakery to have breakfast and  ham and cheese rolls are one of the popular foods that are eaten white coffee or a glass of orange juice.

These rolls are also commonly sold in school canteens and are a great option for lunch boxes.

Ham and Cheese Rolls L5 CM (1 of 1)

Originally they are only made with ham and cheese but I changed the recipe slightly by adding the sun-dried tomato pesto. It’s very easy to turn this recipe into a vegetarian one just by omitting the ham, or even into vegan by replacing the egg and milk with soya milk and filling with the sun-dried tomato pesto. The dough is very versatile you can add your favourite flavours, some ideas are regular pesto with goat’s cheese, bacon, spinach and feta, and feta and caramelised onion.

The process to make it is quite simple, first prepare the dough, then the sun-dried tomato pesto. After the dough has doubled in size, divide it into 16 equal-sized portions.

Ham and Cheese Instructions 1 CM (1 of 1)

Ham and Cheese Instructions 2 CM (1 of 1)

Roll one portion flat, roughly into an oval shape, then spread a heaped teaspoon of the pesto.

Ham and Cheese Instructions 3 CM (1 of 1)

Ham and Cheese Instructions 4 CM (1 of 1)

Add the ham and cheese and fold both sides, roll into a log and brush the edges with a little bit of water (or egg wash) to seal. Then brush with the egg wash and sprinkle with dried oregano.

Ham and Cheese Instructions 6 CM (1 of 1)

Ham and Cheese Instructions 8 CM (1 of 1)


Ham and Cheese Instructions 9 CM (1 of 1)

For this post I picked a song that reminds me of summer mornings and is enjoyable to listen while you are starting the day. It’s called “Barquinho” (Little Boat) and talks about the ocean, the blue sky and the pleasurable laziness of summertime. Over the years many singers gave their own touch to the song, but to me the most special is the one interpreted by the late Nara Leão, a singer that had the perfect voice for Bossa-Nova. Nara started singing and playing the guitar when she was a teenager and made history by being one of the artists that took part in the Bossa-Nova revolution of the 60s.

Barquinho – Nara Leão

Follow me on Twitter, FacebookGoogle+ & Pinterest.



640g plain flour, sifted

2 tbs caster sugar

1 tsp salt

250ml luke-warm milk

2 envelopes (14g) dry yeast

40ml extra-virgin olive oil

1 large egg, at room temperature


200g smoked ham slices (or any ham of your choice)

200g grated mozzarella or cheddar cheese

1 qty sun-dried tomato pesto (optional)

Sun-Dried tomato pesto:

80g sun-dried tomato, drained

1 bunch basil, leaves picked

50g pine nuts, lightly toasted

Juice of 1 lime

1 small clove of garlic, crushed

80ml extra-virgin olive oil

Salt and pepper, to taste

To brush/garnish:

1 egg yolk

1 tbs milk

½ tbs turmeric (optional)

Dried oregano, to sprinkle


Rolling pin

1 pastry brush

2 baking trays


  1. For the dough, in a bowl combine the flour, salt and sugar. Make a well in the centre, pour the luke-warm milk and stir in the yeast. Add the egg and oil and mix everything until the dough comes together. Turn the dough onto a bench dusted with flour and knead for 10 minutes until the dough is smooth and elastic. Transfer to a bowl, drizzle with a little oil to cover all the surface. Cover with a clean tea towel and set aside in a warm draught-free place to prove for 1 hour or until doubled in size.
  2. For the pesto, in a food processor combine all the ingredients and blend until smooth.
  3. To make the rolls, pre-heat the oven 180°C (fan-forced) and cover two baking trays with baking paper. Divide the dough into 16 equal-sized balls. Roll a ball flat, roughly into an oval shape, about 15 x 10cm. Spread 1 tsp of the pesto, add a slice of ham, put some cheese on top. Fold both sides and roll. Brush the edge with a little water or egg wash to seal. Place onto the pre-prepared tray. Repeat with remaining dough.
  4. To make the egg wash, beat the egg yolk, milk and turmeric in a little bowl. Brush all the rolls evenly and sprinkle with dried oregano. Bake for 25 minutes. Serve preferably warm. Store in the fridge for up to 2 days. Re-heat in the oven, microwave or sandwich maker.

Makes: 16


Receita em Português

Enroladinho de Queijo e Presunto



640g de farinha de trigo , peneirada

2 colheres de sopa de açúcar

1 colher de chá de sal

250ml de leite morno

2 envelopes (14g) de fermento de pão instantâneo

40ml de azeite de oliva

1 ovo grande


200g fatias de presunto defumado (ou qualquer presunto de sua escolha)

200g de queijo mussarela ralado

1  porção de pesto de tomate seco (opcional)

Pesto de tomate seco:

80g de tomate seco, drenado

1 maço de folhas de manjericão

50g pinole, levemente tostados

Suco de 1 limão

1 dente de alho pequeno amassado

80ml de azeite de oliva

Sal e pimenta a gosto

Para pincelar/ decorar:

Gema de 1 ovo

1 colher de sopa de leite

½ colher de sopa de açafrão da terra (opcional)

Orégano seco para polvilhar


1 rolo de pão


2 formas

 Modo de Preparo 

  1. Para a massa, em uma tigela misture a farinha, o sal e o açúcar. Faça um buraco no centro, despeje o leite morno e misture o fermento. Adicione o ovo e óleo e misture tudo até que a massa se forme. Coloque a massa em uma bancada limpa, polvilhe com farinha e sove por 10 minutos até que a massa fique lisa e elástica. Transfira para uma tigela, regue com um pouco de óleo para cobrir toda a superfície. Cubra com um pano de prato limpo e deixe em um ambiente morno para crescer por 1 hora ou até dobrar de tamanho.
  2. Para o pesto, em um processador de alimentos junte todos os ingredientes e misture até ficar homogêneo.
  3. Para fazer os enroladinhos, pré-aqueça o forno a 180°C (forno médio) e cubra duas assadeiras com papel manteiga. Divida a massa em 16 bolas de tamanho igual. Abra cada bolinha com o rolo em um formato oval, aproximadamente 15x10cm de tamanho. Espalhe uma colher de chá do pesto, adicione uma fatia de presunto e um pouco de queijo. Dobre ambos os lados e enrole. Pincele a borda com um pouco de água ou ovo batido e feche bem. Transfira para a forma. Repita com o restante da massa.
  4. Bata a gema de ovo, leite e açafrão em uma tigela pequena. Pincele todos os rolos de forma uniforme e polvilhe com orégano. Asse por 25 minutos. Sirva de preferência quente. Re-aqueça no forno, microondas ou sanduicheira.

Rende: 16

  • Ev

    Georgina these look absolutely fabulous. I am so glad to see you back blogging. We’ve all missed you.

    • GeorginaRibas

      It feels amazing to be back Ev, thanks for the kind words and for paying a visit!

  • Shoshanna Lee

    These rolls look so inviting and delicious. Layering of pesto, ham and cheese gives a nice and unique combination 🙂 Yummy!

    • GeorginaRibas

      Thanks Shoshanna, they are indeed delicious, glad you like it!

  • anupama (MGGK)

    These rolls look ah-mazing dear Georgina. Loved reading about Brazilian cuisine. Love your step by step pictures — they are very clear! I bet they tasted divine. Can I join you for breakfast! 🙂

    • GeorginaRibas

      Yes Anu, you’re welcome to join me for breakfast as long as you bring some of your sweets with you ;-). Thanks you!