Ham and Cheese Pinwheels (Print)

Flaky pastry rolls stuffed with ham and melty cheese, baked until golden brown

# Ingredient list:

→ Dough

01 - 1 sheet (about 9 ounces) puff pastry, thawed if frozen

→ Filling

02 - 5 ounces thinly sliced ham
03 - 3.5 ounces shredded Swiss or cheddar cheese
04 - 1 tablespoon Dijon mustard (optional)
05 - 1 tablespoon chopped fresh chives (optional)
06 - Freshly ground black pepper, to taste

→ Finish

07 - 1 egg, beaten (for egg wash)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry on a lightly floured surface. If using, spread Dijon mustard evenly over the surface.
03 - Arrange ham slices evenly on top of the pastry, leaving a 1/2-inch border along one long edge. Sprinkle shredded cheese and chives (if using) evenly over the ham. Season with black pepper.
04 - Starting from the opposite long edge, tightly roll the pastry into a log toward the border. Press the edge to seal.
05 - Slice the roll into 16 even pieces. Place pinwheels cut side up on the prepared baking sheet, spacing them apart.
06 - Brush tops with beaten egg for a glossy finish.
07 - Bake for 15–18 minutes, or until golden brown and puffed. Let cool slightly before serving warm.

# Expert Tips:

01 -
  • They come together in under 20 minutes with ingredients you probably already have
  • The flaky, buttery layers contrast perfectly with salty ham and creamy melted cheese
  • These pinwheels reheat beautifully so you can make them ahead for parties
02 -
  • Chill the rolled log for 15 minutes before slicing if the pastry feels soft or sticky
  • Use a sharp knife and saw gently back and forth instead of pressing down to keep the spirals intact
  • Let them cool on the baking sheet for at least 5 minutes so they set before moving them
03 -
  • Use dental floss or unflavored thread to slice the log cleanly without squishing the pastry
  • Rotate the baking sheet halfway through baking if your oven has hot spots

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