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Crispy Ham and Cheese Pinwheels

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These crispy ham and cheese pinwheels feature flaky crescent roll dough wrapped around savory ham and melty cheese, perfect for quick snacks or party appetizers.

Ingredients

Scale
  • 1 (8-ounce) tube refrigerated crescent roll dough
  • 6 ounces thinly sliced deli ham
  • 6 ounces shredded sharp cheddar or Swiss cheese
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder (optional)
  • 1 tablespoon Dijon mustard (optional)
  • 1 tablespoon fresh parsley, finely chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Unroll the crescent dough carefully onto a clean surface. Press the seams gently with your fingers or a rolling pin to seal them together.
  3. Spread Dijon mustard evenly over the dough surface, if using.
  4. Layer the ham slices evenly over the dough, covering the entire surface but not overlapping too thickly.
  5. Sprinkle the shredded cheese evenly over the ham.
  6. Starting from the long edge, tightly roll the dough into a log shape.
  7. Use a sharp knife or pizza cutter to slice the log into 1/2-inch thick pinwheels (about 12 to 15 pieces).
  8. Place the pinwheels cut side up on a baking sheet lined with parchment paper or a silicone baking mat, leaving space between each.
  9. Mix melted butter with garlic powder and onion powder in a small bowl. Brush this mixture generously over the tops of each pinwheel.
  10. Bake for 15 to 18 minutes until the crescent dough is golden and flaky and the cheese is bubbling.
  11. Optional: Sprinkle fresh parsley on the hot pinwheels as soon as they come out of the oven.
  12. Let cool for a few minutes before serving.

Notes

Seal seams well to prevent filling from oozing out. Avoid overfilling to keep dough from becoming soggy. Brushing with seasoned butter helps achieve a crispy golden crust. If kitchen is humid, chill the rolled log for 10 minutes before slicing. To prevent bottoms from browning too fast, place baking sheet on a higher rack or add a second sheet underneath as insulation. Pinwheels can be assembled ahead and refrigerated up to 24 hours before baking; add a few extra minutes to baking time if baking from cold. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain crispness.

Nutrition

Keywords: ham and cheese pinwheels, crescent roll appetizers, easy party snacks, quick appetizers, cheesy pinwheels

Find it online: https://flurpchef.com/crispy-ham-and-cheese-pinwheels-recipe-easy-homemade-crescent-roll-appetizer/