Name: Easter bunny rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 sheets frozen puff pastry (thawed); 2 tablespoons (30g) Dijon mustard; 18 slices (250g) deli ham; 18 slices (250g )Swiss cheese; 1 egg yolk (beaten)

These Easter bunny rolls are the best appetizer for Easter. They are filled with gooey cheese, ham, and mustard, all shaped to form a bunny’s head.

An assortment of ham and cheese puff pastry rolls displayed on a white platter, showcasing their golden, flaky crust and spiral shape.

Table of Contents

Ham And Cheese Puff Pastry Bunnies

If you need a quick and cute appetizer this Easter, consider using this one. It only takes 15 minutes of prep.

I like to make sure that everyone has something in their tummies before we do the Easter egg hunt and then we progress into the main meal. It gives me some time to prep while the children count out all the eggs they’ve managed to collect.

If you need more Easter inspo then you need to take a look at these 23 Best Easter Desserts.

A close-up of golden-brown puff pastry pinwheels in the shape of a bunny filled with ham and cheese, arranged on parchment paper with a small bowl of mustard dipping sauce nearby.

Why Make This Recipe

Made in 30 minutes – This appetizer takes 15 minutes of prep work and bakes up in 15 minutes.
Simple to make – It is super simple to make, my girls love creating them themselves.
Basic ingredients – These bunny rolls have basic ingredients that you can get at your local store.

What’s Needed

Puff pastry – Use frozen puff pastry that is thawed. It is two sheets that are 25 cm x 25 cm each. I’ve used ready-made but you can make your own.
Dijon mustard – This gives it a nice tangy flavor. You can swap it for another mustard like honey mustard or replace it with butter. You can also omit it completely.
Deli ham –I’ve used black forest ham. Use thinly sliced ham so it does not become bulky.
Swiss cheese – I’ve used Swiss. Alternatives are Gruyère or cheddar it has a stronger flavor.
Egg yolk – For a golden brown, glossy finish add egg yolk on top. Melted butter or heavy cream works too.

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How To Make These Easter Bunny Rolls

Let’s go through the process of making these puff pastry treats. Get full ingredients list and instructions from the recipe card below.

Fill And Fold The Dough

Preheat your oven to 350 degrees F / 175 degrees C. Line a large baking sheet with parchment and set aside. On a clean, flat surface, lay out your puff pastry sheets.
Use a rolling pin to gently smooth and stretch the puff pastry until the folding creases are no longer visible.
Use a pastry brush to brush the Dijon mustard over the puff pastry. Layer the ham over the mustard, overlapping the edges as much as possible.
Layer the Swiss cheese over the ham, again overlapping the edges as much as possible.
Starting at the bottom edge, roll one sheet of puff pastry into a log, tucking the filling in as you go.
Keeping the log seam-side down, slice the log into 12 equal circular slices to make the bunny heads.
Fold the second puff pastry sheet into thirds, then cut it into 24 equal rectangular slices to make the bunny ears.

Collage for steps on how to make rolls in Easter bunny shapes.

Slice And Bake

Use one circular slice and two rectangular slices to make 12 bunny shapes, pressing the puff pastry together to create seams.
Place the bunnies onto your prepared baking sheet at least two inches apart.
Use your hand to flatten the bunny heads out a little, and to get the pieces to stick together.
Brush the egg yolk over the tops and sides of the puff pastry.
Bake for 15-18 minutes, or until the cheese is melty and the pastry is lightly golden brown.
Serve with additional mustard for dipping if desired.

Recipe Tips And Variations

Here are some tips for managing the puff pasty.

Work quickly – This is so that the puff pastry remains cold. Once it softens it can be difficult to work with.
Roll the sheets evenly – You must try not to have thinner spots as they can tear.
Secure the ears – Use egg or water to secure the ears to the head so they do not come apart.
Space the bunnies out – I’d suggest you space them out about 2 inches on the baking sheet as they spread.

Storage

Make ahead – I would not make these ahead of time if possible. They are best served once cooled from the oven.
Store – Store leftovers covered in the fridge for 1-2 days. You can reheat them in the microwave. They may not be as crispy.
Freeze – I don’t recommend freezing them.

A top-down view of Easter bunny rolls shaped like bunnies, made from puff pastry with ham and cheese filling, placed on a white wooden surface with a bowl of mustard sauce.

Similar Recipes To Try

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

Get The Easter Bunny Rolls Recipe:

A plate stacked with freshly baked, flaky ham and cheese puff pastry rolls, showing their crispy layers and melted filling.

Easter bunny rolls

These Easter ham and cheese bunny rolls are a tasty appetizer.

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Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 434kcal

Author: Bintu Hardy | Budget Delicious

Ingredients

2 sheets frozen puff pastry thawed
2 tablespoons (30g) Dijon mustard
18 slices (250g) deli ham
18 slices (250g )Swiss cheese
1 egg yolk beaten

Instructions

Preheat your oven to 350 degrees F.
Line a large baking sheet with parchment and set aside.
On a clean, flat surface, lay out your puff pastry sheets.
Use a rolling pin to gently smooth and stretch the puff pastry until the folding creases are no longer visible.
Use a pastry brush to brush the dijon mustard over the puff pastry.
Layer the ham over the mustard, overlapping the edges as much as possible.
Layer the swiss cheese over the ham, again overlapping the edges as much as possible.
Starting at the bottom edge, roll one sheet of puff pastry into a log, tucking the filling in as you go.
Keeping the log seam-side down, slice the log into 12 equal circular slices to make the bunny heads.
Fold the second puff pastry sheet into thirds, then cut into 24 equal rectangular slices to make the bunny ears.
Use one circular slice and two rectangular slices to make 12 bunny shapes, pressing the puff pastry together to create seams.
Place the bunnies onto your prepared baking sheet at least two inches apart.
Use your hand to flatten the bunny heads out a little, and to get the pieces to stick together.
Brush the egg yolk over the tops and sides of the puff pastry.
Bake for 15-18 minutes, or until the cheese is melty and the pastry is lightly golden brown.Serve with additional mustard for dipping if desired.

Notes

Work quickly – This is so that the puff pastry remains cold. Once it softens it can be difficult to work with.

Roll the sheets evenly – You must try not to have thinner spots as it can tear.

Secure the ears – Use egg or water to secure the ears to the head so they do not come apart.

Space the bunnies out – I’d suggest you space them out about 2 inches on the baking sheet as they spread.
Storage – Store leftovers in the fridge for 1-2 days.

Nutrition