Red Rock Ham Rolls

These red rock ham rolls are comfort food stuffed into a bun.  They’re transportable, which makes them the perfect party food.  Heat them in the oven at home, and toss them into a cooler.  Take them on a picnic, on the boat, or to a tailgate party.  People love these ham rolls!  


Red rock ham rolls in a round black serving plate set on a farmhouse wooden cutting board with jalapenos in the background.

I love food that you can transform into appetizers.  This is one of those foods.  You can buy (or make) small-sized hard rolls, fill them and wrap them up in foil.  Keep a lookout for people stuffing them in their pockets. ; ) They are that good.

Red rock ham rolls in a round black serving plate set on a farmhouse wooden cutting board with jalapenos in the background.

Red Rock Ham Rolls

Foodie de Froid
Servings 8 sandwiches
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
These red rock ham rolls are comfort food in a bun. I found the original recipe in a Colorado camping cookbook. These are versatile and delicious. You can bake these in the oven or on the campfire.
5 from 1 vote


  • 2 cups ham cubed
  • 12 ounces cheddar cheese sharp, grated or chopped fine
  • 1 onion large, chopped
  • 1 can chopped ripe olives 4 ½ ounce
  • 1 poblano pepper roasted and finely chopped (substitute =1 can green chilis)
  • 1 can V-8 8 ounce
  • 2 tbsp tomatillo salsa optional
  • 8 hard rolls round and sturdy


  • Preheat the oven to 275°.
  • Combine all of the ingredients except the buns. Mix to incorporate the ingredients evenly.
    2 cups ham, 12 ounces cheddar cheese, 1 onion, 1 can chopped ripe olives, 1 poblano pepper, 1 can V-8, 2 tbsp tomatillo salsa
  • Slice off the top of the bun. With a serrated knife (straight up and down), carefully cut along the inside of the crust to free the crumb (soft interior), leaving approximately 1/3 of an inch along the sides and the bottom of the bun. With your fingers, carefully remove the soft bread. Push down the bread on the bottom with your fingers to form a dense layer.
    8 hard rolls
  • Fill each bun with enough mixture to come right to the top. Place each top onto its original bun for a clean seal.
  • Wrap each bun tightly in foil and place on a heavy pan.
  • Bake for 45 minutes, rotating the pay halfway through, or until the inside ingredients are heated.


Depending on the size of your buns, this may make more or less than eight sandwiches.  You'll get a feel for this once you make it a time or two.  You do want to fill them to the brim.  This recipe can easily be adjusted to serve more or less. 
You can bake these at home and put them in a cooler to stay warm.  These are the perfect sandwich to bring to a picnic.  They are also great for boating or a tailgate party! 
Freezer:  The ingredients can be wrapped tightly and frozen for up to a month.
Substitute 1 can of chopped green chilis for the poblano.
Course hot sandwich, lunch
Cuisine American
Calories 511


Serving: 8gCalories: 511kcalCarbohydrates: 36gProtein: 24gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 64mgSodium: 1827mgPotassium: 306mgFiber: 4gSugar: 3gVitamin A: 857IUVitamin C: 19mgCalcium: 390mgIron: 3mg
Keyword game day, hamburger, hardrolls, recipe, superbowl
Have you made this recipe? We'd love to hear how it was!

De Froid Tip: Let the games begin!

Wrap a stuffed sandwich in foil, and you create an opportunity for fun!  Take something edible and hide it in one of the sandwiches.  A big ‘ol green olive is a perfect example. Have a prize for the person who finds the olive.  Our guests love (and fight over) these Snowy River Jewels Cocktail salts. Have a few bags on hand and make fun, new memories.

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