While I’d be flattered if you assumed that my go-to appetizer is a beautifully styled combination of bespoke produce, a homemade fancy sauce, and some kind of European cured meat, let me tell you a little secret: it’s actually these four-ingredient Ham and Cheese Pinwheels.
Yes, that is correct. This full-time food blogger’s #1 party appetizer is a combination of deli meat, cheese, mustard, and puff pastry that I buy in the freezer section of the grocery store.
Wait! Don’t go!
As borderline embarrassingly simple as this puff pastry ham and cheese pinwheels recipe is to make, the reason I keep coming back to it again and again (and again and again) is the way my guests react every time I pull a pan of these fun appetizer roll ups out of the oven. (I even added these Pesto Pinwheels to my list of easy pinwheels recipes.)
Maybe it’s the melty, gooey cheddar cheese or the way the outside edges of the ham crisp just so. Maybe it’s the zip of the Dijon mustard.
Or maybe, just maybe, it’s that mindbogglingly buttery yet light and flaky puff pastry that enriches every bite. People will go CRAZY for them!
Ham and Cheese Pinwheels
Ham and Cheese Pinwheels with Puff Pastry. Just FOUR ingredients! Everyone loves this easy, delicious appetizer. The freezer is friendly.
- 2 sheets of 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, sharp cheddar, or similar melty cheese (about 5 ounces)
- Chopped fresh parsley thyme, or chives (optional, for serving)
EASTER CHICK DEVILED EGGS
- Lay a large piece of plastic wrap on your counter (I pressed two long sheets together at the edges to create a single larger sheet). Unfold the first sheet of puff pastry in the center of the plastic, then roll it into a 10×12-inch rectangle. Spread with 1 1/2 tablespoons mustard, leaving a 1/2-inch border on all sides. Lay 6 ham slices on top, overlapping as needed. Sprinkle with 1 cup cheese.
- Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes. Repeat with the second sheet of puff pastry and remaining mustard, ham, and cheese. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Once the log has chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each one). Arrange the rolls 1 inch apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped thyme, parsley, or chives as desired. Let cool slightly. Serve warm or at room temperature.
- To make this recipe ahead: Fully bake the pinwheels, then let cool. Arrange in a flat layer on the baking sheet and freeze completely. Transfer to an airtight container and store for up to 1 month. Reheat directly from frozen on a parchment-lined baking sheet at 375 degrees F until warmed through. You could also try freezing the pinwheels unbaked, but be careful of the grated cheese coming loose. Baking the pinwheels first, then freezing, is the easiest route.
- Store leftovers at room temperature for up to 3 days. Rewarm in a 375 degree F oven.
SERVING: 1pinwheelCALORIES: 60kcalCARBOHYDRATES: 6gPROTEIN: 5gFAT: 5gSATURATED FAT: 1gCHOLESTEROL: 3mgSODIUM: 65mg