Name: Ham and Cheese Pinwheels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 tablespoons butter (melted); 2 tablespoons Dijon country-style mustard; 1.5 teaspoons dried minced onion; 2 teaspoons Worcestershire sauce; 2 sheets puff pastry (defrosted overnight in the refrigerator); 12 thin slices deli ham (about .75-pound); 2 cups grated Gruyere cheese (about 5 ounces); 1 teaspoon poppy seeds

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Baked Ham and Cheese Pinwheels are made with flaky puff pastry, sliced deli ham, gruyere cheese, Dijon mustard, butter, and poppy seeds for a quick and easy party appetizer or game day snack. Served hot or cold they are always a crowd pleaser!

If you love puff pastry appetizers as much as we do, check out these recipes too; Italian Sausage Pinwheels, Puff Pastry Sausage Rolls, and Puff Pastry Chorizo Rolls.

Ham and cheese pinwheels stacked on a plate with a bowl of Dijon mustard in the background.

The classic combination of ham and cheese is always a favorite, wrapping them in puff pastry makes them irresistible. Adding a simple Dijon mustard sauce takes them over the top!

Ingredients you will need

Ingredients-to-make-ham-and-cheese-pinwheels.

Frozen Puff Pastry Sheets that have been defrosted overnight in the refrigerator.
Dijon Mustard mixed with melted butter, dry minced onion, and Worcestershire sauce create a tangy and delicious layer to the filling.
Sliced Deli Ham
Grated Gruyère Cheese
Poppy Seeds to garnish, but chopped chives or parsley would work as well.
Two baking sheets lined with parchment paper or silicone liner, a rolling pin, and a ruler.

Be sure to check out the detailed printable recipe card below

A plate of Ham and Cheese Pinwheels made with puff pastry.

How to make hot Ham and Cheese Pinwheels

Mix the melted butter, mustard, dried minced onion, and Worcestershire sauce together in a small bowl. Set aside.

Lay a sheet of parchment paper on a flat work surface and sprinkle lightly with flour. Unfold one puff pastry sheet on the parchment paper, then roll it into a 10 x 12-inch rectangle.

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Brush with half of the mustard sauce, leaving a .25-inch along the bottom edge.

Place six slices of ham on top, overlapping as needed.

Sprinkle one cup of cheese on top.

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Starting with the long edge (at the top), tightly roll the puff pastry towards you to form a log.

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Wrap with the parchment paper and place in the refrigerator for twenty minutes.

Note: If the puff pastry does not stick together, dip your finger in water and rub it along the exposed edge. Dip your finger as many times as needed, then gently press together to seal.

Ham-and-Cheese-Pinwheels-rolled-in-parchment-paper.

Repeat the process with the second puff pastry sheet and remaining sauce, ham, and cheese. Place in the refrigerator.

Preheat oven to 375°F and line two baking sheets with parchment paper or silicone mats.

Unroll the first log and score in 0.5-inch increments with a sharp knife.

Puff-pastry-roll-scored-with-twenty-four-lines.

Now cut through the score lines and cut log into 24 slices.

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Place the slices 1-inch apart on the prepared baking sheet and sprinkle with poppy seeds.

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Bake until the puff pastry is light golden brown and cheese is bubbly, about 18 to 20 minutes.

Repeat with the second log while the first batch are baking. If your oven bakes more evenly than mine bake sheets at the same time, rotating them halfway through the baking time.

Twenty-four-ham-and-cheeser-pinwheels-on-a-wire-rack.

Let cool slightly and serve warm with Dijon mustard on the side.

Ham and cheese pinwheels stacked on a plate with a bowl of mustard in the background.

Recipe variations

If you are looking for even more options to serve give some of these variations a try;

Substitute deli turkey, roast beef, or chicken for the ham.
Swiss cheese, sharp cheddar, or fontina cheese would be delicious substitutions.
Try spreading basil pesto or sun-dried tomato pesto in place of the mustard sauce.

How to store ham and cheese roll ups

Store leftover pinwheels in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer or in the oven at 375°, or serve them cold.

To make ahead of time: Allow baked pinwheels to cool completely. Arrange in a single layer on a baking sheet and place in the freezer until completely frozen. Transfer to an air tight freezer-safe container and store in the freezer for up to one month.

Reheat frozen pinwheels on a parchment lined baking sheet in a 375° F oven until warmed through.

Tools used to create this recipe

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Enjoy!!