My coworker's wife makes these for every graduation party and once you try one you genuinely cannot stop reaching for more.

These oven baked 5-ingredient crescent roll ups are the kind of thing that disappear faster than you can set them down on the table. A coworker of mine swears his wife makes these for every single graduation party, and after trying them I completely understand why—once you grab one, your hand just keeps reaching back for more without you even thinking about it. They’re salty, cheesy, and a little bit gooey inside, with that flaky golden crescent crust on the outside. Everything bakes up on a simple foil-lined sheet pan, so cleanup is easy and you can make big batches for parties, potlucks, or hungry teenagers circling the kitchen.

Serve these crescent roll ups warm right off the foil-lined baking sheet or transfer them to a platter and keep them loosely tented with foil. They go perfectly with a simple veggie tray and ranch dip, a big green salad, or a bowl of fruit salad if you’re putting out a graduation spread. Offer a small dish of warm marinara or pizza sauce for dipping, and maybe a honey mustard on the side for anyone who likes a little tang. They’re great alongside soup or chili for an easy family dinner, and they reheat nicely in a low oven if you’re setting them out over a longer party.

Servings: 16 roll ups (about 8–10 servings as an appetizer)

2 (8-ounce) cans refrigerated crescent roll dough

Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with aluminum foil, then lightly spray or brush the foil with a little oil so the rolls don’t stick. This also makes cleanup easy after the party.

Open the crescent roll cans and gently unroll the dough. Separate the dough into individual triangles along the perforated lines and lay them out flat on your prepared baking sheet or a clean work surface, with the widest ends closest to you.

On each crescent triangle, lay down a small folded piece of ham and a small folded piece of turkey, keeping the meat mostly on the wider end. You want a nice layer but not so much that it’s hard to roll—think 1–2 thin slices of each per triangle, depending on size.

Tear or cut the provolone slices into pieces that will fit on the crescents. Place a piece of cheese on top of the meat on each triangle, again focusing it toward the wide end so it doesn’t ooze out too much while baking. A little peeking out is fine and makes them look extra tempting.

Starting at the wide end, roll each crescent up snugly over the filling, tucking in any stray meat or cheese as you go. Place each roll up seam-side down on the foil-lined baking sheet, spacing them out slightly so they have room to puff and brown.

Brush the tops and sides of each roll up lightly with the melted butter. This helps them turn that beautiful deep golden color and gives them a little extra richness that makes them so addictive on a party table.

Bake in the preheated oven for 12–15 minutes, or until the crescent roll ups are puffed, flaky, and a deep golden brown, with some of the cheese just starting to bubble and peek out at the edges. If your oven has hot spots, rotate the pan halfway through baking for even browning.

Remove the baking sheet from the oven and let the roll ups cool on the foil for about 5 minutes so the cheese can set slightly and no one burns their mouth in their excitement. Transfer to a serving platter or just set the whole foil-lined sheet on a trivet and let everyone grab. Serve warm, and watch them disappear.

You can easily tweak these crescent roll ups to fit your family and whatever crowd you’re feeding. For picky eaters, skip either the ham or the turkey and just use one type of meat with the cheese, or even make a few plain cheese-only roll ups. If you have someone who doesn’t eat pork, use all turkey or substitute thinly sliced chicken deli meat. For a little extra flavor, you can sprinkle the inside with a pinch of garlic powder or Italian seasoning before rolling, or add a very thin smear of honey mustard or ranch dressing to the dough (go light so they don’t get soggy). Swap the provolone for cheddar, Colby Jack, or mozzarella—whatever cheese your family loves. These can also be turned into “pizza roll ups” by using pepperoni and mozzarella with a side of marinara for dipping. To make them slightly lighter, use reduced-fat cheese and lean deli meat, and skip brushing with butter or just lightly mist with cooking spray. Food safety tips: Keep the deli meat refrigerated until you’re ready to assemble, and don’t let it sit out at room temperature for long while you’re working—especially on warm days. If you’re making these ahead, assemble the roll ups, cover the baking sheet tightly with plastic wrap, and refrigerate up to 4 hours before baking; don’t leave unbaked, meat-filled crescents out on the counter. Bake until the dough is fully cooked and the centers are hot. If serving at a graduation party or buffet, try not to leave them out for more than 2 hours at room temperature; after that, refrigerate leftovers and reheat in a 325°F oven until warmed through.