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Easter Ham and Cheddar Pinwheels

Savory deli ham and sharp cheddar cheese rolled up in a flaky pastry dough, baked until golden brown, and brushed with an irresistible garlic herb butter glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pinwheels
Course: Appetizer, Brunch, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pinwheel Rolls
  • 1 can refrigerated crescent roll dough 8 oz, or 1 sheet puff pastry
  • 0.75 lb deli ham thinly sliced
  • 1.5 cups sharp cheddar cheese shredded
  • 2 tbsp Dijon mustard optional
Garlic Herb Butter Glaze
  • 4 tbsp unsalted butter melted
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tbsp fresh parsley finely chopped
  • 0.5 tsp poppy seeds optional

Equipment

  • Baking sheet
  • Parchment paper
  • Serrated Knife
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the crescent dough onto a flat surface and pinch the perforated seams together to form a solid rectangle. If using, spread a thin layer of Dijon mustard over the dough.
  3. Layer the thinly sliced ham evenly over the dough, followed by an even layer of the shredded sharp cheddar cheese.
  4. Starting at one long end, roll the dough up tightly into a log. Pinch the final seam closed to seal.
  5. Using a serrated knife, cut the log into 1-inch thick slices. Place the pinwheels flat on the prepared baking sheet, spacing them 2 inches apart.
  6. Bake for 12-15 minutes until the pastry is golden brown and the cheese is melted and bubbly.
  7. While baking, mix the melted butter, garlic powder, onion powder, parsley, and poppy seeds in a small bowl.
  8. Remove pinwheels from the oven and immediately brush generously with the garlic herb butter mixture. Serve warm.

Notes

If the dough becomes too warm and soft to cut cleanly, place the rolled log in the refrigerator for 15 minutes to firm up before slicing.