Hot Ham & Cheese Pinwheels are these delightful little snacks that bring together the salty, melty goodness of ham and cheese all wrapped up in a soft, golden dough. They’re like little bites of comfort that are easy to grab and perfect for any time of day. The cheesy filling oozes out just a bit when they’re warm, making them super inviting and satisfying.
I love making these pinwheels when I want something quick but special. They’re pretty simple to prepare, and I usually make a big batch so there’s enough to share (or maybe just enough so I don’t eat them all myself!). A little tip I’ve learned: brushing the tops with butter or an egg wash before baking gives them a nice shiny crust that makes them look as good as they taste.
They’re great as a snack at parties, an easy lunchbox addition, or even a fun side at dinner. Whenever I serve these, they disappear fast because everyone loves the warm ham and gooey cheese combo. Honestly, these pinwheels bring back memories of cozy family gatherings and casual get-togethers where the whole group can nibble and chat without fuss.
Key Ingredients & Substitutions
Puff Pastry: This is your base and creates the flaky, golden crust. If you can’t find puff pastry, crescent roll dough is a fine substitute but less flaky. For a gluten-free option, look for gluten-free puff pastry in some stores.
Ham: Deli ham adds a nice savory and salty flavor. You can swap for turkey, chicken, or even roasted veggies for a vegetarian version.
Cheese: I prefer cheddar or Swiss because they melt well and taste great with ham. Mozzarella or Monterey Jack also work if you want a milder cheese.
Mustard: This adds a subtle tang. It’s optional but highly recommended. If you don’t have mustard, a thin layer of mayo or even a pinch of seasoning can work.
How Can I Roll and Slice the Pinwheels Without Squashing the Pastry?
Rolling and slicing puff pastry can be tricky, but here’s how to keep it neat and flaky:
- Roll the pastry gently on a lightly floured surface to avoid sticking, smoothing out creases without pressing too hard.
- After adding fillings, roll tightly but slowly starting from one edge to form a compact log.
- Chill the rolled log in the fridge for 10-15 minutes before slicing; this firms it up, making neat cuts easier.
- Use a sharp knife and cut slowly with a gentle sawing motion to avoid squashing the layers.
These tips help keep your pinwheels looking impressive and the pastry beautifully flaky after baking.
Equipment You’ll Need
- Baking sheet lined with parchment paper – to keep the pinwheels from sticking and make cleanup easier.
- Rolling pin – helps flatten and smooth the puff pastry evenly for consistent rolls.
- Sharp knife or pizza cutter – makes clean, even slices without squashing the layers.
- Pastry brush – to brush the tops with beaten egg for a shiny, golden crust.
Flavor Variations & Add-Ins
- Use turkey or chicken slices instead of ham for a leaner option.
- Add sautéed spinach or cooked bacon for extra flavor and texture.
- Mix in some grated Parmesan or pepper jack cheese for a different taste.
- Spread a thin layer of cream cheese or Dijon mustard before adding ham and cheese for more richness.
Hot Ham & Cheese Pinwheels
Ingredients You’ll Need:
Main Ingredients:
- 1 sheet refrigerated puff pastry (approximately 9×9 inches), thawed
- 6 slices deli ham
- 1 to 1 1/2 cups shredded cheese (cheddar, Swiss, or a blend works well)
- 1 tablespoon Dijon mustard or whole grain mustard (optional)
- 1 teaspoon dried parsley or Italian seasoning
- 1 large egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 to 20 minutes to bake. In total, give yourself about 30 minutes for the entire process, including a few minutes to cool before enjoying!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it so the pinwheels won’t stick.
2. Roll and Spread the Puff Pastry:
On a lightly floured surface, gently roll out the puff pastry to smooth any creases. If you’d like, spread the mustard evenly over the entire surface of the pastry. This adds a nice tangy flavor but is optional.
3. Add Ham and Cheese:
Lay the deli ham slices over the pastry so they cover it evenly. Then sprinkle the shredded cheese on top of the ham, covering it well for that melty, cheesy goodness.
4. Roll and Slice:
Starting from one edge, roll the pastry tightly into a log shape. Use a sharp knife to slice the rolled log into 1-inch thick pinwheels. This helps keep each piece neat and easy to bake.
5. Arrange and Brush:
Place the pinwheels cut-side down on your prepared baking sheet, spacing them about 1 inch apart so they bake evenly. Brush the tops with the beaten egg to give them a pretty golden shine once baked. Then, sprinkle dried parsley or Italian seasoning on top for a flavorful touch.
6. Bake and Serve:
Bake in your preheated oven for 15 to 20 minutes until the puff pastry is puffed up, golden brown, and the cheese is melted and bubbly. When done, take them out and let them cool for a few minutes before serving warm and enjoying the delicious melty ham and cheese bites!
Can I Use Frozen Puff Pastry for This Recipe?
Yes! Just make sure to thaw the puff pastry completely in the refrigerator before rolling it out. This helps prevent tearing and ensures it bakes evenly.
Can I Make These Pinwheels Ahead of Time?
Absolutely! You can prepare the pinwheels, place them on a baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Bake them straight from the fridge, adding a couple of extra minutes to the baking time if needed.
What Cheese Works Best in Hot Ham & Cheese Pinwheels?
Cheddar and Swiss are great choices as they melt nicely and complement the ham’s flavor. Feel free to mix cheeses or use what you have on hand, like mozzarella or Monterey Jack.
How Should I Store Leftover Pinwheels?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes to keep the pastry crisp.