Ham and Cheese Pinwheels

Make these ham and cheese pinwheels for your next party!

Course Appetizer, Appetizers, Snack

Cuisine American

Keyword ham and cheese pinwheels

Prep Time 10

Cook Time 24

Servings

Calories 312kcal

Author Madeline Tague

Ingredients

18 oz roll of pizza dough refrigerated in tube - can use regular pizza dough
2 tbsp mayonnaise
2 tbsp dijon mustard
1 tsp finely minced garlic
½ tsp ground black pepper
2 cups shredded sharp cheddar cheese - I like freshly grated best for this recipe
6 oz sliced ham
Optional: melted butter and parmesan cheese

Instructions

Remove pizza dough from the fridge about 30 minutes before assembly. Preheat oven to 400F and grease or line an 8x8 baking dish.
Mix the mayo, mustard, garlic and black pepper in a small mixing bowl.
Lightly flour a large cutting board or counter. Roll the pizza dough into an 11 in x 14 in rectangle.
Brush the surface of the pizza dough with a generous layer of the mayo and mustard mixture.
Sprinkle the cheese all over the dough - be sure to cover all the way to the edges.
Starting on the long side, layer the ham over the dough covering all the way along the long length, but only ⅔ of the short length
Roll the dough up into a tube starting from the ham covered portion of the long side.
Use a sharp knife or unscented dental floss to cut the tube into 9 evenly size rolls.
Arrange in an even layer in the baking pan and bake at 400F for 24 minutes
Brush with melted butter and sprinkle with freshly grated parmesan cheese. Allow to cool slightly before serving!

Notes

Dough: Let the dough sit at room temperature about 30 minutes before you roll it — cold dough fights you and cracks. Crescent dough and puff pastry both work; they brown faster, so start checking at 18 minutes.

Don’t overfill. Spread the cheese all the way to the edges but keep the layer thin, and lay the ham over only the two-thirds of the dough nearest you. Too much filling makes the spiral unravel when you slice it.

Slicing: Cut the log with unflavored dental floss — slide it under, cross the ends over the top and pull. It cuts clean where a knife squishes.

Doneness: The tops should be deep golden and the cheese bubbling at the edges. Check a pinwheel from the middle of the pan, not an edge one — the center pieces cook slowest.

Make ahead: Assemble, slice and pan them up to 24 hours ahead, cover tightly and refrigerate. Bake straight from the fridge and add 3 to 5 minutes.

Freezing: Freeze unbaked, wrapped tightly, up to 1 month. Bake from frozen at 400°F, adding about 10 minutes.

For a crowd: One 18 oz tube makes 9 pinwheels. Plan 2 to 3 per person as part of a spread, 4 to 5 if they’re the main appetizer.

Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat at 350°F for about 10 minutes — the oven brings the crisp edges back, the microwave doesn’t.

Nutrition