Every time I see a ham roll-up recipe or cooking video in my newsfeed, I always have to wipe the drool from my mouth. I just knew that I needed to make a low carb and gluten free version. These were so fun to make and even more fun to photograph. I’ve been playing with a lot of different dough combinations and this has to be my favorite by far. I have some big things planned for this dough, using it as a base to create all kinds of fun things. Stay tuned! These little beauties come in at just 2 net carbs each. It almost seems too good to be true! I may or not have eaten 4 of them as soon as they came out of the oven. I’ll never tell! Be sure to check out this Pepperoni Pizza version as well. Need some additional ideas to help you use up extra holiday ham? Here you go!
A note about this recipe:
- It is imperative to the recipe that you use a low-moisture, part skim shredded mozzarella cheese. Switching out the cheese will make these fall flat when baking.
- Larger shreds work better and tend to be dryer. They really help make a better “dough” consistency.
- If you are worried about these rolls spreading out and flattening, try baking them in a muffin tin. Even better, use a silicone muffin pan and cut your clean up the in half.
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