If You’ve Never Made Hot Ham and Cheese Pinwheels, You’re in For a Treat
I remember the first time I made these little beauties. It was for a game night where I somehow volunteered (read: was roped into) supplying the snacks. I panicked at first—my oven and I have a rocky relationship at best—then remembered my aunt’s pinwheel trick that saved more parties than I can count. Anyway, I threw these together, got a little cheese on the floor (don’t judge), and everyone lost their minds. My buddy Joe still asks for them every. single. time. he visits—which, honestly, is probably why he keeps coming over and not for my sparkling personality. Or maybe it’s the way I hand out seconds before the firsts are even done. Who knows?!
Why I Think You’ll Love Making These (No Fancy Pitch, Promise)
I whip these up for lazy Sunday lunches (especially on rainy afternoons—something about melty cheese just fits the mood). My family basically fights over the last one. These travel surprisingly well if you’re heading to a potluck or book club; also, leftovers are a myth in my house, but supposedly they make a great next-day snack too. Sometimes I just make them because I bought too much deli ham—true story last week. And honestly, yes, I have tried to make a batch while halfway distracted by a soccer match on TV—still turned out delicious (well, except for the extra browning, but hey, toasty edges are a bonus in my book.)
Here’s What You’ll Need (and What I Actually Use Most Times)
- 1 sheet refrigerated pizza dough (or crescent roll dough—Pillsbury, if you care, but supermarket brand works fine and is cheaper)
- about 8 slices of deli ham (sometimes I just use whatever’s left in the fridge, even turkey—don’t tell the purists)
- 6 slices Swiss cheese or cheddar (grandma swore by Swiss, I’m partial to cheddar. Provolone was… fine, but a bit bland? Sorry, Nonna!)
- 2 tablespoons Dijon mustard (or whatever mustard you have—yellow, honey, whole grain, whatever floats your boat)
- 1 tablespoon melted butter (I skip this sometimes if I’m in a rush, but it does make a lovely golden top)
- 1 teaspoon poppy seeds or sesame seeds (totally optional—I forget more times than I remember)
How I Actually Put These Together (Not Always Like the Internet Says)
- Preheat the oven to 375°F (190°C). Don’t be like me and forget to do this. Seriously, cold oven + pinwheels = sadness.
- Roll out the dough on a lightly floured surface, but honestly, sometimes I just use parchment paper because it’s lazier and less sticky.
- Spread the mustard evenly, but don’t stress if it’s not perfectly to the edges. Some patchy bits just get crispier cheese, and that’s delicious!
- Layer on your ham so it mostly covers the dough. Same with cheese. Once, I accidentally doubled the cheese, and you know what? No regrets.
- Now, roll everything up tightly from the long edge—like a sleeping bag, but less lumpy. Pinch the seam. If some stuff squishes out, just smush it back in, no big deal.
- Slice into roughly 1-inch pieces. I use a big serrated bread knife. Don’t go too thin. Too thin, and you’ll have a mess—trust me, I tried once. Place pieces cut side up in a greased baking dish or on a lined baking tray, or really, whatever will fit them all.
- Brush tops with melted butter (if you remembered), and sprinkle with seeds if you like.
- Bake about 18-22 minutes, until golden and bubbly. At 18 minutes, I always peek and sometimes leave them in a couple extra minutes to get that perfect browning. This is where I always sneak a piece—just a warning: molten cheese on tongues is a classic rookie error.
Notes I’ve Picked Up the (Occasionally Hard) Way
- If your dough resists rolling, let it sit a minute. Otherwise, you end up cursing under your breath. Or maybe that’s just me.
- Once I got fancy with adding herbs to the butter, but didn’t really notice a difference. Maybe my taste buds are just simple.
- I used too much mustard once (like, a lot), and it kind of took over the dish. So a thin layer is really best, unless you’re a mustard fanatic.
Fun Variations I’ve Played Around With (Some Worked, Some… Not So Much)
- Pepper jack cheese gives a little kick. Pleasantly surprised my spice-adverse friend, actually.
- Turkey and cranberry for a sort of Thanksgiving throwback—delicious, but a little messy to slice, if I’m honest.
- Once tried with cream cheese and roast beef. That one was a bit of a flop. Meh. You live, you learn.
Don’t Stress About The Equipment
Honestly, you don’t need anything special. I use a big bread knife to slice; a pizza cutter didn’t work great for me, but maybe you have steadier hands. If you don’t have a rolling pin, just use a wine bottle, which weirdly has become my go-to (bonus: glass is easy to clean). A baking sheet lined with parchment works if you can’t find your casserole dish. Actually, last time I used a cake tin because all my trays were missing—they turned out fine.
How I Keep These Fresh (Though Usually There Aren’t Leftovers)
If by some miracle you have any left, just stick ’em in an airtight container in the fridge. They’re good for two days, probably even three. I think they reheat best in the oven or toaster oven—microwave gets them a bit rubbery. But, like I said, they’ve never survived longer than 24 hours here, so who am I to say?
My Favorite Ways to Serve ‘Em
So my kids demand these with honey mustard dip, but my partner loves them with tomato soup (weird but works). For parties, I’ll just plate ‘em with fancy cocktail picks and pretend I spent hours. At Christmas, it’s become a starter tradition before the turkey, and people actually look forward to it more than the main meal. Goes to show, right?
If You Want to Avoid My Rookie Mistakes (Pro Tips?)
- Don’t rush the rolling; if you do, the rolls get all uneven and cheesy messes happen in the oven—ask my poor smoke detector.
- Actually, I find it works better if you chill the rolled dough in the fridge five minutes before slicing. Slices look a bit tidier and less like mutant spirals. Who knew?
- Don’t overload on fillings, or your pinwheels may explode (in an edible way, but still, kind of a pain to clean up).
FAQ (Or, What People Actually Ask Me—No Judgment!)
- Q: Can I make these ahead of time?
Yeah, totally! Roll up and slice, stash in the fridge on a tray, and bake right before your pals arrive. I mean, unless you forget and leave them out overnight…not that I’ve done that. Honest. - Q: Do I have to use ham?
Nope. Turkey, roast beef, or just cheese works fine. One of my veggie friends says she loves it with spinach and feta instead—sounds legit. - Q: Can I freeze them?
You sure can, but they’re best fresh. If you do freeze, wrap tightly and reheat in a hot oven, maybe covered with foil so they don’t dry out. - Q: What dipping sauce do you recommend?
We go through a lot of honey mustard (I like this homemade one), and my neighbor swears by a spicy sriracha mayo—up to you! Or try making something from here if you want to get fancy.
And, not that you asked, but—my dog once stole a whole baked tray off the counter. He didn’t even regret it. Anyway, hope you give these Hot Ham and Cheese Pinwheels a go. If you do, send me a pic, keep your dog clear, and enjoy every last melty bite!
Ingredients
- 1 can (8 oz) refrigerated crescent dough
- 8 slices deli ham
- 8 slices Swiss cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons melted butter
- 1 teaspoon poppy seeds
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley (optional)
Instructions
-
1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
2Unroll the crescent dough onto a flat surface and press perforations to seal, forming a rectangle.
-
3Spread the Dijon mustard evenly over the dough. Layer ham slices, then Swiss cheese on top.
-
4Starting from one long edge, tightly roll up the dough into a log. Slice into 8 equal pinwheels.
-
5Arrange the pinwheels cut-side up on the baking sheet. Brush tops with melted butter and sprinkle with poppy seeds and garlic powder.
-
6Bake for 16-18 minutes until golden brown and cheese is bubbly. Garnish with chopped parsley if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
