Ham and Cheese Pinwheels

Ham and cheese pinwheels are one of those appetizers that always look so fancy, but they are really super easy to make if you use Crescent Roll dough sheets. I love crescent rolls, and this is a great way to use up your leftover holiday ham. These warm buttery treats are great to serve as a snack for all those armchair quarterbacks in your house who like to cheer on their favorite football team from home. They are sure to be a favorite any time of year!

Ham and Cheese Pinwheel Ingredients:

• 1 8 oz. tube crescent roll dough
• 1/2 lb. deli-sliced ham (or leftover baked ham)
• 8 oz. Swiss cheese sliced
• 2 Tablespoons Dijon mustard
• 4 Tablespoons butter melted
• 1/2 Teaspoon garlic powder
• 2 Tablespoons chopped parsley
• 1 teaspoon poppy seeds

Ham and Cheese Pinwheel Instructions:

• Preheat oven to 350 degrees F.
• Spray a 8 x 8 ” baking pan with cooking spray.
• On a lightly floured surface, unroll dough and cut the sheet into 4 long triangles. Spread mustard onto each rectangle.
• Top with sliced ham then cheese.
• Starting with one short side, roll up each rectangle. Pinch edges to seal.
• Cut each roll into 3 slices. Place cut side up in the baking pan.
• In a small bowl, whisk together melted butter, garlic powder, and parsley. Brush over pinwheels, then sprinkle poppy seeds on top.
• Bake for 15 minutes or until rolls are golden brown.

You can use deli-sliced ham or baked ham. I used Swiss cheese, but you could also use Gouda or any other cheese of your choice. Now that you know how to make the pinwheels you can get creative and try your own variations. Try spinach, cream cheese, and turkey. Or cranberry sauce and turkey. The sky’s the limit! You do not have to divide the dough either. If you want to make one long roll then slice it, you can. I find it easier to slice in smaller rectangles. It seems to get squished when it is in one long roll.

Let me know if you try it and how it turns out. I’d love to read your comments below. Also, please rate my recipe and pin it on Pinterest.