Pin it
I love making these Hot Ham and Cheese Pinwheels when friends come over. The combo of salty ham and melty cheese wrapped in flaky pastry gets devoured in minutes. They're perfect for casual gatherings and game days plus they make my kitchen smell amazing while baking.
Why I Keep Making These
These pinwheels have become my go to party food because they're so simple yet always impress. The ingredients are basic but when they come together something magical happens. That golden flaky crust filled with warm gooey cheese makes everyone's eyes light up. Plus I can switch up the fillings based on what I have in my fridge.
What You'll Need
- Crescent Roll Dough or Puff Pastry: This creates that gorgeous flaky wrap around our fillings.
- Sliced Deli Ham: Get about 1/2 pound sliced thin from your deli counter.
- Shredded Cheese: I use 1 cup usually cheddar but Swiss or mozzarella work beautifully too.
- Dijon Mustard: A little spread adds amazing tang but skip it if you're not a fan.
- Melted Butter: Brushing this on top gives us that irresistible golden color.
- Italian Seasoning: Just a sprinkle makes everything extra special.
- Garlic Powder: Trust me this takes the flavor to another level.
Pin it
Let's Make Them
- Get Your Oven Ready
- Heat it to 375°F and line your baking sheet with parchment. Roll out your dough and press those seams together until smooth.
- Layer Up The Goodness
- Spread on some Dijon if you like then layer your ham slices. Sprinkle cheese all over this will get wonderfully melty.
- Roll and Cut
- Roll everything up nice and tight starting from the short end. Slice into 1 inch pinwheels with a sharp knife.
- Bake Until Perfect
- Space them out on your baking sheet brush with butter and sprinkle with seasonings. Pop them in for 12 to 15 minutes until golden and bubbly.
My Best Tips
- Cool Dough Works Best: If your dough feels too soft pop it in the fridge for 10 minutes before cutting.
- Get Creative: Sometimes I tuck in spinach or caramelized onions. Turkey or pepperoni work great too.
- Time It Right: These taste incredible right from the oven when the cheese is all melty.
Serving Ideas
I love setting out some honey mustard ranch or marinara for dipping. A fresh salad on the side makes it feel like a proper meal. When I'm hosting I arrange them on my favorite platter with some fresh parsley and colorful veggies around the edges.
Pin it
Planning Ahead
- Prep Early: I often assemble these up to a day ahead cover them well and keep them in the fridge until party time.
- Leftovers: They stay good in an airtight container for 3 days. Just warm them up at 350°F for a few minutes.
- Freezer Friendly: You can freeze them unbaked for a month. Just add extra minutes when baking from frozen.
Common Questions
- Can I Switch The Dough? Sure thing! Pizza dough makes them hearty while puff pastry turns them extra flaky.
- Other Filling Ideas? Try turkey pepperoni or roasted veggies. Different cheeses like provolone or gouda are amazing too.
- Make Ahead Friendly? You bet! Roll them up to 24 hours before or freeze them unbaked for later.
- Keep Them Neat? Roll them super tight and chill before slicing they'll hold their shape better while baking.
Pin it
Frequently Asked Questions
- → Can I prepare these pinwheels ahead of time?
You can assemble the pinwheels a few hours ahead and keep them in the fridge. Just wait to bake them until right before serving for the best results.
- → What other types of cheese work well?
Almost any sliced cheese works great in these pinwheels. Try cheddar for a sharper taste, mozzarella for extra stretch, or pepper jack for some heat.
- → How do I keep the crescent dough from breaking?
Let the dough warm up slightly at room temperature before unrolling. Make sure to press the seams together well to form one solid sheet.
- → What's the best way to reheat leftovers?
Warm them in the oven at 350°F for about 5 minutes. This keeps the outside crispy and melts the cheese without making the pinwheels tough.
- → Can I freeze these pinwheels?
You can freeze them before baking. Place shaped pinwheels on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes.