Baked Ham and Cheese Pinwheels are made with flaky puff pastry, sliced deli ham, gruyere cheese, Dijon mustard, butter, and poppy seeds for an easy party appetizer or snack.
2sheetspuff pastrydefrosted overnight in the refrigerator
12thin slicesdeli hamabout .75-pound
2cupsgrated Gruyere cheeseabout 5 ounces
1teaspoonpoppy seeds
Instructions
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.
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.
Starting with the long edge (at the top), tightly roll the puff pastry towards you to form a log. 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.
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. Now cut through the score lines and cut log into 24 slices. Place the slices 1-inch apart on the prepared baking sheet and sprinkle with poppy seeds.
NOTE: Repeat with the second log while the first batch are baking. If your oven bakes more evenly than mine bake both sheets at the same time, rotating them halfway through the baking time.
Bake until the puff pastry is light golden brown and cheese is bubbly, about 18 to 20 minutes. Let cool slightly and serve warm with Dijon mustard on the side.
Notes
Substitute deli turkey, roast beef, or chicken for the ham.
Swiss cheese, sharp cheddar, or fontina cheese would be delicious substitutions.
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.