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Easy Ham and Cheese Pinwheels Recipe

Easy Ham and Cheese Pinwheels

Flaky puff pastry is spread with Dijon mustard, layered with deli ham and shredded cheese, rolled into a log, sliced, and baked into golden savory pinwheels. They make about 20–24 appetizers and are best served warm.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 sheet, about 8 ounces Frozen puff pastry, thawed
  • 2 tablespoons Dijon mustard
  • 8 ounces Thinly sliced deli ham
  • 1 cup Shredded Swiss, Gruyère, or sharp Cheddar cheese
Egg Wash
  • 1 large Large egg
  • 1 tablespoon Water
Optional Seasonings
  • 1 tablespoon Chopped fresh parsley
  • 1/2 teaspoon Dried Italian seasoning
  • As desired Freshly ground black pepper

Method
 

Step-by-Step
  1. Thaw the puff pastry according to the package directions. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lightly roll the pastry into a rectangle approximately 10 x 12 inches, if needed. Spread the Dijon mustard evenly over the pastry while leaving a small uncovered border around the edges.
  3. Arrange the ham evenly over the mustard, then sprinkle the shredded cheese on top. Add parsley, Italian seasoning, or freshly ground black pepper if desired.
  4. Starting with one long side, roll the pastry tightly into a log. Place the log seam-side down, wrap it, and refrigerate for 15–20 minutes for cleaner slicing.
  5. Cut the chilled log into slices about 1/2 inch thick. Arrange the pieces cut-side up on the prepared baking sheet, leaving space between each pinwheel.
  6. Beat the egg with the water to make an egg wash. Brush the tops and exposed pastry lightly with the mixture.
  7. Bake for 15–20 minutes, until the pastry is puffed and deeply golden brown and the cheese is melted. Cool the pinwheels for 5 minutes before serving.

Notes

Chilling the rolled pastry helps the slices hold their shape. Do not overfill, since excess ham or cheese may leak out during baking. For a crescent-dough version, use one 8-ounce tube and bake at 375°F (190°C) for approximately 12–15 minutes.