Ham and Cheese Pinwheels (Printable Version)

Flaky pastry spirals with ham and melted cheese, baked golden

# What You Need:

→ Dough

01 - 1 sheet puff pastry (about 8.8 oz), thawed if frozen

→ Filling

02 - 5.3 oz thinly sliced ham
03 - 3.5 oz 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)

# How to Make It:

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 ½-inch border along one long edge.
04 - Sprinkle shredded cheese and chives (if using) evenly over the ham. Season with black pepper.
05 - Starting from the opposite long edge, tightly roll the pastry into a log toward the border. Press the edge to seal.
06 - Slice the roll into 16 even pieces. Place pinwheels cut side up on the prepared baking sheet, spacing them apart.
07 - Brush tops with beaten egg for a glossy finish.
08 - Bake for 15-18 minutes, or until golden brown and puffed.
09 - Let cool slightly before serving warm.

# Expert Advice:

01 -
  • They come together in under 20 minutes with ingredients you probably already have on hand
  • The combination of flaky pastry, salty ham, and melted cheese is universally crowd-pleasing
02 -
  • Overfilling the pastry makes it impossible to roll tightly. Less filling per pinwheel is better than a messy, bursting spiral.
  • A sharp knife is your best friend here. Dull blades compress the pastry and ruin the delicate layers you worked to create.
03 -
  • Freeze the rolled log for 15 minutes before slicing if the pastry feels too soft or squishy. This makes perfect rounds every time.
  • Leftovers reheat beautifully in a 350°F oven for about 5 minutes. The microwave will make the pastry sad and soggy.

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