Easy Ham and Cheese Pinwheels
These scrumptious ham and cheese pinwheels are my go-to appetizer for any get-together. They come together with just a few ingredients and take under an hour to make, but look and taste gourmet.
The combination of salty ham, melty cheese, and zippy mustard wrapped up in flaky puff pastry is irresistible! I like to use a nice quality deli ham and extra-sharp cheddar for the best flavor.
Assembling the pinwheels is so easy. Just spread the filling onto sheets of store-bought puff pastry and roll it up into logs. Chill briefly before slicing into pinwheels and baking until golden brown.
The puff pastry gets so wonderfully crisp and buttery, while the cheese inside turns hot and oozy. I love topping the baked pinwheels with a little fresh parsley or chives for some color and herby flavor.
These elegant yet easy ham and cheese puffs disappear fast at parties! They’re great for holidays, game days, or whenever you need an impressive appetizer in a pinch. I know your guests will adore them as much as mine do. Enjoy!
Ingredients
- 2 sheets frozen puff pastry one 17.3 oz package, thawed overnight in fridge
- 3 tablespoons Dijon mustard divided
- 12 slices deli ham about 10 oz, thinly sliced
- 2 cups grated Gruyère or sharp cheddar cheese about 5 oz
- 2 tablespoons chopped fresh parsley for garnish
Instructions
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Lay one sheet of thawed puff pastry on a large sheet of plastic wrap. Use a rolling pin to roll it into a 10×12-inch rectangle.
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Spread 1 1⁄2 tablespoons of the Dijon mustard evenly over the pastry, leaving a 1⁄2-inch border.
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Layer 6 slices of deli ham on top, overlapping slightly. Sprinkle with 1 cup of the grated cheese.
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Starting from a long edge, roll up the pastry tightly into a log. Trim the ends so they are even. Wrap log in plastic and refrigerate for 20 minutes.
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Repeat process with second puff pastry sheet, remaining 1 1⁄2 tablespoons mustard, 6 slices ham and 1 cup cheese. Refrigerate log for 20 minutes.
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Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
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Cut logs into 1⁄2-inch slices and place pinwheels cut-side up on the baking sheets, spaced 1-inch apart.
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Bake for 18 minutes, until puffed and golden brown.
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Remove from oven and immediately garnish with chopped parsley. Serve warm.
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