Cheese And Ham Pinwheels Recipes

HAM AND CHEESE PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Cover with Cheddar cheese slices, leaving a 1-inch border. Add a layer of ham slices on top. Roll puff pastry up tightly like a jelly roll.
• Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

HAM AND CHEESE PINWHEELS

Steps:

• In a medium bowl, combine softened cream cheese, ranch seasoning, scallions and shredded cheddar cheese.
• Lay out tortillas and spread the cream cheese mixture evenly across tortillas.
• Add deli meat in a single layer over the cream cheese mixture.
• Roll up tortillas tightly and slice into pinwheels.
• The pinwheels should stick together, but if they do not, secure with toothpicks and serve.

HAM AND CHEESE PINWHEELS

Steps:

• 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 10x12-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.

HAM PINWHEELS

Steps:

• In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix.
• Beat until no lumps remain.
• Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all the way to the edge.
• Place slices of ham on top (I always put one piece in the middle and then cut other pieces to fit around the edges), again being careful not to go all the way to the edge.
• Start tightly rolling the tortilla. Try to keep everything inside so the cheese mixture and ham don't come out.
• Roll up tightly in plastic wrap and place in the fridge or freezer.
• Repeat steps 3 through 7 until you run out of ingredients.
• When you're ready to serve, cut the long rolls into small, round pinwheels. I was able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but they don't make a pretty presentation). If you freeze the rolls for a little while rather than refrigerate them, it makes cutting easier and presentation nicer. I didn't freeze the ones in my picture, so they were messy and misshapen but still very yummy! ENJOY!