Ham and Cheese Pinwheels

Ingredients

• 2 sheets, thawed overnight in the refrigerator or for 40 minutes at room temperaturefrozen puff pastry
• 30 ml (2 tablespoons), dividedDijon mustard
• 12 slices, dividedham
• 226 g (2 cups), grated and dividedsharp cheddar cheese
• 7.5 ml (½ tablespoon)everything bagel seasoning
• to garnishfresh parsley, chopped

Instructions

1. 1

   Roll the pastry

   On a lightly floured surface, roll each sheet of puff pastry into a rectangle measuring about 25 × 30 cm (10 × 12 inches).

2. 2

   Add the filling

   Spread 15 ml (1 tablespoon) of mustard over each rectangle, leaving a border of about 1.3 cm (½ inch) all around. Place 6 slices of ham on each, then sprinkle each with 113 g (1 cup) of cheese.

3. 3

   Roll and chill

   Starting at a long edge, roll each pastry sheet into a log. Wrap each log in cling film and refrigerate for 15 minutes.

4. 4

   Prepare the oven

   Heat the oven to 200°C (400°F) and line two baking sheets with baking parchment.

5. 5

   Slice and bake

   Unwrap the logs and cut them into slices about 2.5 cm (1 inch) wide; discard the end pieces if needed. Arrange the rolls on the baking sheets about 2.5 cm (1 inch) apart. Bake for 12–15 minutes, until the pastry is flaky and golden and the cheese has melted.

6. 6

   Season and serve

   As soon as the pinwheels come out of the oven, sprinkle them with the everything bagel seasoning and parsley, if using. Let them cool slightly, then serve warm or at room temperature.

What are ham and cheese pinwheels?

Pinwheels are savoury bites made by rolling a filling inside pastry, then slicing the log into rounds. This American-style version uses puff pastry for a crisp, layered shell around ham and cheddar.

Dijon adds a sharp note to the rich cheese, while everything bagel seasoning brings a savoury, seeded finish. The filling is simple, so the pastry and the balance of mustard, ham and cheddar do the work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 516 calories, 25g protein, 19g carbs, 38g fat.

The pastry contributes most of the carbohydrates and fat, while the ham and cheddar provide much of the protein as well as additional fat. For a more balanced plate, serve a few pinwheels with a green salad or fresh vegetables.

Choosing the pastry and filling

Puff pastry: Thaw it until pliable but still cool, so it rolls without cracking or becoming sticky. Keep the sheets covered while you work with the first one.

Ham and cheddar: Use ham slices that lie fairly flat and grated sharp cheddar that can be spread evenly. Dividing both between the two sheets helps give each pinwheel a consistent filling.

Rolling a neat log

The unfilled border helps the pastry meet and seal when rolled. Start from the long edge and roll steadily, keeping the filling tucked inside rather than pushing it out at the ends.

Chilling the wrapped logs for 15 minutes firms the pastry, making it easier to cut clean rounds. If a log feels soft as you slice it, work carefully so the spirals keep their shape.

Getting the bake right

Arrange the slices about 2.5 cm (1 inch) apart so the pastry has room to puff. Two lined baking sheets make it easier to space the rolls without crowding.

Use the stated 12–15 minutes as a guide and look for flaky, golden pastry and melted cheese. The exact finish can vary with the oven and how cold the pastry is when it goes in.

When to add the seasoning

Sprinkle the everything bagel seasoning over the pinwheels straight after baking, while the pastry is still hot. Add parsley at the same point if you want its fresh colour and flavour.

Let the rolls cool slightly before serving; the cheese will be very hot straight from the oven. They can also be served at room temperature, which makes them handy for a brunch spread.

What to serve alongside

For brunch, pair the pinwheels with fresh fruit or a crisp green salad to bring a lighter contrast to the buttery pastry and cheese. They also fit well on an appetiser platter with sliced vegetables.

Serve them as small bites before a meal or alongside soup for a more substantial lunch. Arrange them with the spiral sides facing up so the layers and filling are easy to see.

Recipe notes & tips

• Thaw the pastry until it is flexible but not warm or sticky.
• Keep the mustard and filling within the border so the pastry can seal around them.
• Chill both wrapped logs for the full 15 minutes before slicing.
• Leave about 2.5 cm (1 inch) between the rolls so they can puff.
• Add the seasoning just after baking so it adheres to the warm pastry.

Variations

• Add black pepper: grind a little over the cheese for a peppery edge.
• Use another cheddar: choose a milder cheddar for a gentler cheese flavour.
• Add spring onion: scatter finely sliced spring onion over the cheese before rolling.
• Try turkey: replace the ham with sliced cooked turkey.
• Make them meat-free: leave out the ham and add a little extra grated cheddar.

Common mistakes to avoid

• Warm pastry: it can become difficult to handle, so chill it briefly if it turns sticky.
• Overfilling: too much filling can spill from the log; spread it in an even layer and keep the border clear.
• Loose rolling: the spirals may unravel, so roll steadily from the long edge and wrap the logs before chilling.
• Soft logs: the rounds can squash during cutting; give the wrapped logs the full 15 minutes in the refrigerator.
• Crowded trays: the rolls may not puff evenly, so space them about 2.5 cm (1 inch) apart across two sheets.

How to store

Store cooled pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in an oven until warmed through and crisp; a microwave will soften the pastry.

Frequently asked questions