Ham and Cream Cheese Pinwheels
These Ham and Cream Cheese Pinwheels are the ultimate easy appetizer! Flaky puff pastry wrapped around savory ham, creamy cheese, and a touch of Dijon mustard. Perfect for parties, brunch, or a quick snack—ready in just 15 minutes of prep!
Ingredients
- 2 sheets frozen puff pastry thawed overnight in the refrigerator
- 3 tablespoons Dijon mustard divided
- 12 slices thinly-sliced good-quality deli ham (about 10 ounces)
- 2 cups freshly grated Gruyere Swiss, Fontina, or sharp cheddar cheese (about 5 ounces)
- Chopped fresh parsley thyme, or chives (optional, for garnish)
Instructions
- Place thawed puff pastry sheets on a clean surface and roll each into a 10×12-inch rectangle.
- Spread 1 ½ tablespoons of Dijon mustard over each sheet, leaving a ½-inch border.
- Layer 6 slices of ham on each sheet, slightly overlapping.
- Sprinkle 1 cup of grated cheese evenly over the ham on each sheet.
- Roll each sheet tightly from the long edge into a log. Trim the ends for evenness.
- Wrap each log in plastic wrap and refrigerate for at least 20 minutes.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Slice each chilled log into ½-inch thick pinwheels (about 24 slices per log).
- Arrange pinwheels 1 inch apart on baking sheets.
- Bake for 18 minutes, until golden brown and cheese is bubbly.
- Garnish with fresh herbs if desired. Serve warm or at room temperature.
Notes
- Make Ahead: Fully bake, cool, and freeze pinwheels in a single layer. Reheat directly from frozen at 375°F until warmed through.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to crisp up.
- Variations: Swap ham for turkey, chicken, or pepperoni. Add spinach, olives, or sun-dried tomatoes for a twist.
- Perfect for parties, brunches, or a savory snack anytime!