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Ham and cheese bars are my sneaky little party trick, layers of flaky pie crust stuffed with gooey melted cheese and salty ham, baked into one big sheet and cut into golden squares. I first made these for a *game day spread* and they vanished before the wings did, with Lizzie going back for thirds. They take about 35 minutes and use just a few simple ingredients. If you love an easy ham and cheese bite, our baked ham and cheese sliders are another crowd favorite.
These ham and cheese bars bake up flaky, cheesy, and golden, then cut into perfect little squares for parties, brunch, or an easy snack.
Ham and Cheese Bars Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 35 minutes
- 🍽️ Serving: 40 pieces
- ⚡ Calories: 71kcal
- 🌶️ Flavor Profile: Flaky, buttery pie crust with salty ham and gooey melted cheese
- ✋ Difficulty: Easy, about as simple as our sheet pan pizza
Quick Answer
Roll one sheet of pie crust onto a parchment lined baking tray and layer half of the cheese slices evenly over it. Add a layer of ham, then top with the remaining cheese. Roll out the second sheet of pie crust and lay it over the top, then cut the layered pastry into 1.5 inch squares with a sharp knife or pizza cutter. Brush the tops with beaten egg, sprinkle generously with powdered sugar, and bake at 375 degrees F for about 20 minutes until golden brown. Let the ham and cheese bars cool slightly on the tray before pulling them apart to serve.
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Why This Recipe Works
Click to see the technique science
- Only a few ingredients. Refrigerated pie crust, sliced cheese, ham, and an egg are all you need for these ham and cheese bars.
- Flaky and gooey. Buttery pie crust bakes up flaky around a center of melted cheese and salty ham in every square.
- Feeds a crowd. One sheet cuts into about 40 little squares, so there is plenty for a party or gathering.
- Sweet and salty finish. A dusting of powdered sugar over the top gives a light sweetness that plays off the salty ham.
- Great warm or room temp. They taste great fresh from the oven and still delicious at room temperature on a snack table.
- Easy to customize. Swap the cheese or ham for whatever you have and the recipe still works beautifully.
Why You’ll Love This Recipe
- They use just a few simple ingredients and come together in about 35 minutes.
- Flaky pie crust bakes up around gooey melted cheese and salty ham in every square.
- One sheet makes about 40 little squares, so they are perfect for feeding a crowd.
- They are an easy appetizer to set out next to our hot spinach artichoke dip.
Key Ingredients
Here is everything you need to make these ham and cheese bars.
- Refrigerated pie crust: Two sheets form the flaky top and bottom layers. Let them sit out a few minutes so they roll out without cracking. Puff pastry works too for an even flakier bite.
- Sliced mozzarella cheese: Layered on top and bottom, it melts into that gooey, stretchy center. Any good melting cheese like provolone or Swiss works well here.
- Sliced ham: Deli ham adds the salty, savory layer in the middle. Use your favorite thin sliced sandwich ham.
- Egg: A beaten egg brushed over the top gives the bars their golden, glossy finish.
- Powdered sugar: A light dusting over the top adds a subtle sweetness that balances the salty ham and cheese.
See recipe card for exact quantities.
Variations and Substitutions
These ham and cheese bars are easy to make your own. Here are a few ideas.
- Use puff pastry instead of pie crust for an even flakier, more buttery bite.
- Swap the mozzarella for Swiss, provolone, cheddar, or Gruyere.
- Use turkey, salami, or prosciutto in place of the ham.
- Add a thin spread of Dijon mustard or a sprinkle of everything bagel seasoning between the layers.
- Skip the powdered sugar and top with flaky salt for a fully savory version to serve with our french dip sliders.
How to Make Ham and Cheese Bars
- Preheat the oven to 375 degrees F and line a sheet tray with parchment paper. Roll out the first sheet of pie crust onto the parchment.
- Layer half of the cheese slices evenly over the entire sheet of crust.
- Add a layer of ham over the cheese, then top with the remaining cheese slices.
- Roll out the second sheet of pie crust and place it over the layers, then cut into 1.5 inch squares with a sharp knife or pizza cutter.
- Brush the tops of the squares with the beaten egg, then sprinkle generously with powdered sugar.
- Bake for about 20 minutes until golden brown. Let cool slightly on the tray before pulling the squares apart to serve.
Recipe Tips & Tricks
- Let the crust sit out a few minutes before rolling so it does not crack or tear.
- Layer cheese top and bottom so the ham is sealed in gooey cheese in every square.
- Cut before baking, scoring the squares first makes them easy to pull apart once golden.
- Brush egg evenly so the whole top bakes up shiny and golden brown.
- Do not skip the parchment, it keeps the bars from sticking and makes cleanup easy.
- Let them cool a few minutes so the melted cheese sets just enough to hold the squares together.
Serving Ideas and Suggestions
Serve ham and cheese bars warm or at room temperature, cut into little squares and piled on a platter. They are perfect finger food for game day, holiday brunch, potlucks, and after school snacking, and they hold up great on a party table.
Set them out next to dips and other bites like our hot spinach artichoke dip and cheddar bacon ranch stuffed celery sticks for an easy appetizer spread.
For a bigger party menu, add our loaded tater tot nachos, french dip sliders, and a batch of homemade meatballs so there is something for everyone.
Ham and Cheese Bars FAQs
Store leftover ham and cheese bars in an airtight container in the refrigerator for up to 3 days. The pie crust softens a little once chilled, so warm them in a 350 degree oven or an air fryer for a few minutes to bring back the flaky texture. Avoid stacking them while still warm so they do not stick together.
Yes, you can assemble the whole sheet, cover it, and refrigerate it for a few hours before baking. When you are ready, brush with egg, dust with powdered sugar, and bake as directed. You can also bake them fully ahead and reheat in the oven so they crisp back up before serving.
Yes, freeze the baked and cooled squares in a single layer, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in a 350 degree oven until warmed through and crisp. Freezing is a great way to keep a batch on hand for last minute snacking or unexpected guests.
Absolutely. Puff pastry makes an even flakier, more buttery version and bakes up tall and golden. Use two thawed sheets in place of the pie crust and keep the rest of the recipe the same. Watch them near the end of baking since puff pastry can brown a little faster.
Sliced mozzarella is used here for a mild, gooey, stretchy melt, but any good melting cheese works. Swiss, provolone, cheddar, or Gruyere all pair beautifully with ham. Use sliced cheese rather than shredded so the layers stay even and melt smoothly between the crusts.
The light dusting of powdered sugar adds a subtle sweetness that plays off the salty ham and cheese, a little like a savory sweet monte cristo sandwich. It is optional, so you can leave it off for a fully savory bite or add a touch more if you love that sweet and salty combination.
Love easy ham and cheese bites? Make our baked ham and cheese sliders next.
Ham and Cheese Bars
Ingredients
- 2 sheets refrigerated pie crust
- 8 ounces sliced mozzarella cheese
- 8 ounces sliced ham
- 1 large egg beaten
- Powdered sugar for dusting optional
Instructions
- Preheat your oven to 375°F (190°C). Line a sheet tray with parchment paper.
- Roll out the first pie crust on to the parchment paper.2 sheets refrigerated pie crust
- Layer half of the slices of cheese evenly over the entire sheet.8 ounces sliced mozzarella cheese
- Add a layer of ham slices over the cheese.8 ounces sliced ham
- Add another layer of cheese slices on top of the ham.
- Roll out the second sheet of pie crust or puff pastry and place it on top of the layers.
- Using a sharp knife or pizza cutter, cut the layered pastry into 1.5-inch squares.
- Brush the tops of the squares with the beaten egg.1 large egg
- Generously sprinkle powdered sugar over the squares.Powdered sugar for dusting
- Bake in the preheated oven for 20 minutes or until golden brown.
- Let cool slightly on the baking tray before serving.
Notes
- Chill the Pastry: Before cutting, chill the assembled pastry in the fridge for about 15 minutes. This makes it easier to handle.
- Use a Sharp Knife or Pizza Cutter: This ensures clean cuts and neat 2-inch squares.
- Don’t Overfill: Be careful not to overfill with ham and cheese to prevent the filling from oozing out during baking.
- Brush with Egg Wash: Make sure to cover the entire surface with the egg mixture for a beautiful golden brown finish.
- Line Your Baking Sheet: Use parchment paper or a rimmed baking sheet to prevent sticking and make cleanup easier.
- Serve Warm: These squares taste best when served warm, but they’re also delicious at room temperature.
Nutrition
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