Ham and Cheese Pinwheels (Printable)

Buttery puff pastry rolled with ham and Swiss cheese, sliced into golden spirals that bake until flaky and delicious.

# What You'll Need:

01 - 1 sheet puff pastry (about 8.75 oz), thawed if frozen

02 - 5 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

07 - 1 egg, beaten (for egg wash)

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 1/2 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.

01 -

The combination of buttery pastry, salty ham, and melted cheese creates that perfect handheld comfort food people cannot stop eating
They look like you put in serious effort but come together in under half an hour with almost zero cleanup

02 -

Overfilling these seems tempting but causes the cheese to leak out and burn on your baking sheet, creating a smoky mess
A sharp knife prevents the pastry from squishing when you slice, and I have found freezing the log for 10 minutes helps too

03 -

Chill the rolled log in the fridge or freezer for 15 minutes before slicing for cleaner cuts that hold their shape better
Space them at least 2 inches apart on the baking sheet because they puff up more than you expect