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Spread a tiny amount of Dijon mustard on each strip (optional).
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Lay one slice of ham along each strip, slightly overlapping so it aligns with the top edge.
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Sprinkle cheese evenly along the ham.
💡 Tip: Let the ham stick slightly above the top edge — this forms the “rose petals” once rolled.
3. Roll the Roses
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Starting at one end, gently roll each strip into a spiral.
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Make sure the cheese stays inside and the ham remains visible.
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Place each rolled rose into a muffin tin (this helps them keep their shape while baking).
4. Brush & Season
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Beat the egg in a small bowl.
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Lightly brush the tops with egg wash to help them brown beautifully.
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Sprinkle with a touch of black pepper and oregano.
5. Bake
Bake in the preheated oven for 22–28 minutes, or until:
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The pastry is puffed
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The tops are golden
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The cheese is bubbling
Let cool for 5 minutes before removing from the muffin tin.
🌟 Serving Suggestions
Serve warm with:
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Ranch dressing
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Honey mustard
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Marinara sauce
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Garlic aioli
Perfect for charcuterie boards too!
🧊 Storage
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Fridge: Store in an airtight container for up to 3 days. Reheat at 350°F for 5–7 minutes.
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Freeze: Freeze before baking (best option). Bake directly from frozen, adding 5 extra minutes.
💡 Extra Tips for Perfect Roses
✔ Use thin ham so it rolls easily
✔ Don’t overfill with cheese
✔ Muffin tin = perfect rose shape
✔ Always work with cold puff pastry for maximum rise
