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Easter Ham and Cheddar Pinwheels

Delicious Easter Ham and Cheddar Pinwheels to Wow Guests

Enjoy these Easy Easter Ham and Cheddar Pinwheels, a delightful crowd-pleaser perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 pinwheels
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pinwheels
  • 1 sheet Puff Pastry store-bought or homemade
  • 2 tablespoons Dijon Mustard swap for yellow mustard if desired
  • 8 slices Sliced Ham can substitute turkey or chicken
  • 1 cup Cheddar Cheese shredded; can use Swiss or provolone
  • 1 large Egg for egg wash; omit for vegan version
Optional Variations
  • Vegetarian Option substitute ham with roasted vegetables
  • Spicy Twist use pepper jack cheese and red pepper flakes
  • Italian Flair combine provolone cheese with Italian herbs

Equipment

  • oven
  • Baking Sheet
  • Rolling Pin
  • plastic wrap
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.
  2. Roll out puff pastry to ¼ inch thick on a floured surface.
  3. Spread Dijon mustard over the pastry, leaving an inch around the edges.
  4. Arrange sliced ham and sprinkle cheddar cheese on top of the mustard.
  5. Roll the pastry tightly into a log and chill in plastic wrap for at least 30 minutes.
  6. Slice the log into 1-inch thick pinwheels and arrange on a parchment-lined baking sheet.
  7. Brush tops with egg wash and bake for 15-20 minutes until golden brown.
  8. Allow to cool slightly before serving warm as an appetizer.

Nutrition

Serving: 1pinwheelCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 10IUCalcium: 10mgIron: 4mg

Notes

Chill the dough before rolling for better flakiness. For vegan option, use almond milk and oil for the egg wash.

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