Ham and Cheese Pinwheels are a four-ingredient wonder that are certain to become you most requested appetizer. Flaky puff pastry surrounds ham and cheese accented with Dijon mustard. When baked to perfection, this is the perfect appetizer for casual or sophisticated dinners as well as anytime snacks.
Ingredients: Here’s What You’ll Need
- Puff Pastry Sheet: Tender, flaky puff pastry surrounds the fillings.
- The Fillings: Dijon mustard adds a spicy overtone to the chopped ham and shredded Swiss cheese.
- Optional: I like to brush the pinwheels with an egg wash prior to baking to enhance their appearance, and sprinkle on some freshly grated Parmesan cheese for added flavor.
Here’s How To Make Ham and Cheese Pinwheels
Making this awesome appetizer is super easy.
- I started by rolling a thawed sheet of puff pastry into a 10 x 12-inch rectangle. Then, I spread the surface with Dijon mustard.
- Then, I sprinkled on the chopped ham and shredded Swiss cheese.
- Starting with a long end, I rolled the puff pastry into a log, jelly-roll style. Then, I trimmed the ends.
- Next, I tightly wrapped the log with the plastic wrap and placed it in the refrigerator for 20 minutes. This was to allow the ingredients to stick together.
- After 20 minutes, I removed plastic wrap from the log and cut it into ½-inch slices.
- I arranged the pinwheels on a parchment lined baking sheet. Then, I brushed them with an egg wash and sprinkled on some freshly grated Parmesan cheese.
- I baked the ham and cheese pinwheels in a preheated 375°F oven until the pastry was a golden brown and the cheese was oozy-gooey bubbly. This took about 18 minutes.
I garnished the ham and cheese pinwheels with some minced parsley before serving.
If you’re looking for the perfect appetizer, these amazing ham and cheese pinwheels won’t disappoint. In addition, they won’t last long. Yum!
Frequently Asked Questions
One of the beauties of this recipe is that the ham and cheese pinwheels are equally good right out of the oven or reheated later on. Therefore, feel free to make them ahead of time and reheat in the oven right before serving.
The ham and cheese pinwheels can not only be made ahead of time, but also frozen for later use. Just reheat in the oven prior to serving.
I used chopped ham in this recipe because that’s what I had on hand and wanted to use up. However, the ham and cheese pinwheels are delicious when made with sliced deli ham.
If you’re making this delicious recipe for a crowd, feel free to double it.
Other Quick and Easy Appetizers
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Ham and Cheese Pinwheels
Ingredients
- 1 sheet Puff Pastry, thawed
- 1 ½ Tablespoons Dijon mustard
- 1 cup (4-ounces) finely chopped ham (See Tip 1)
- 1 cup (4-ounces) shredded Swiss cheese (See Tip 2)
- 2 Tablespoons (½-ounce) freshly grated Parmesan cheese
- Egg wash, optional (See Tip 3)
- 2 Tablespoons finely minced parsley for garnish, optional
Instructions
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- Roll puff pastry into a 10 x 12-inch rectangle. Spread Dijon mustard on puff pastry, learning a ½-inch border around the puff pastry.
- Sprinkle on chopped ham and shredded Swiss cheese.
- Starting at a long end, roll up jelly-roll style. Trim ends. Wrap tightly in plastic wrap. Refrigerate for 20 minutes.
- Cut into ½-inch slices. Arrange slices on the parchment lined baking sheet, leaving an inch between slices. Brush with egg wash and sprinkle with freshly grated Parmesan cheese.
- Bake in 375°F preheated oven until puff pastry is golden brown and cheese is melted, about 18 minutes. Remove from oven; garnish with minced parsley and serve. (See Tip 4)
- Yield: 24 Ham and Cheese Pinwheels.
Tips/Notes
- May substitute 4-ounces of sliced deli ham for the chopped ham.
- May substitute 4-ounces of sliced Swiss cheese, Gruyére cheese or Cheddar cheese for the shredded Swiss cheese.
- To make an egg wash, whisk together 1 egg and 1 teaspoon of water.
- The Ham and Cheese Pinwheels can be baked ahead of time and either refrigerated for 2 to 3 days or frozen, and reheated. If making the pinwheels ahead of time, omit the parsley garnish until you’re actually ready to serve.
Jim D says
Fantastic looking recipe. Know it will be good. Thanks for the idea.