Ham and Cheese Pinwheels Recipe

Ingredients

• 1 stick (113 g)unsalted butter, softened
• 2 tablespoonsminced garlic
• 1 tablespoonfinely diced onion
• 2 tablespoonsdried parsley
• ½ teaspoonfresh rosemary, chopped
• ½ teaspoonsalt
• about 33 g (⅓ cup)grated Parmesan cheese
• 8 thin slicesham
• 8 sliceswhite bread

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Mix the butter

   Put the softened butter in a mixing bowl. Add the garlic, onion, parsley, rosemary and salt, then stir until combined.

3. 3

   Add Parmesan

   Stir the grated Parmesan into the butter mixture until evenly incorporated.

4. 4

   Butter the bread

   Spread a generous layer of the garlic butter over one side of each bread slice.

5. 5

   Add the ham

   Place one slice of ham on the buttered side of each piece of bread.

6. 6

   Cut the edges

   Make small diagonal cuts along each side of the bread and ham.

7. 7

   Fold into pinwheels

   Fold the four edges inwards one at a time, overlapping them in a clockwise pattern. Tuck the last edge beneath the first and press gently to secure the shape.

8. 8

   Bake until crisp

   Arrange the pinwheels on a baking tray and bake at 180°C (350°F) for 8 minutes, until golden and crisp.

9. 9

   Garnish and serve

   Garnish with fresh basil leaves or parsley before serving.

What are ham and cheese pinwheels?

Pinwheels are small, rolled or folded savoury bites shaped to show off their layers. This American-style version uses sliced bread rather than pastry, with ham and a Parmesan-rich garlic butter tucked inside.

The recipe’s appeal comes from the contrast between the crisp, browned bread and the savoury filling. Parmesan adds a salty, slightly textured note to the herby butter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 159 calories, 10g protein, 14g carbs, 7g fat.

The bread supplies most of the carbohydrates, while the butter and Parmesan contribute much of the fat. Ham and Parmesan provide most of the protein. Pair a portion with salad or vegetables for a more balanced plate.

The garlic butter

Soft butter: it should be pliable enough to spread without tearing the bread. If it is still firm, let it soften at room temperature rather than melting it.

Herbs and aromatics: garlic, onion, dried parsley and fresh rosemary flavour the butter throughout. Stir thoroughly so each slice gets a balanced coating.

Shaping the pinwheels

Diagonal cuts: make small slits along each side of the bread and ham, as directed, so the edges can fold in neatly. Avoid cutting too far into the middle, which can make the shape difficult to secure.

Overlapping folds: bring the four edges in clockwise, then tuck the final edge beneath the first. A gentle press helps the pinwheel hold together without squashing the bread.

Getting a crisp finish

Even coating: spread the butter generously across the bread, but keep it in an even layer so the slices brown consistently. Parmesan in the mixture contributes savoury flavour and a little texture.

Doneness cue: bake at 180°C (350°F) for 8 minutes, looking for golden colour and crisp edges. Check towards the end of the baking time, as bread thickness and ovens can vary.

Timing and preparation

The stated total time is 28 minutes, while the oven time is 8 minutes. Have the butter mixture ready before assembling so the shaping can move along smoothly.

Arrange the formed pieces on the tray with a little space between them. This helps the hot air reach their edges as they bake.

What to serve alongside

Serve the pinwheels warm as a snack or appetiser. Fresh basil or parsley makes a simple finishing garnish, as suggested in the method.

For a more substantial plate, pair them with a crisp green salad or cut vegetables. A light soup also works well alongside the buttery bread.

Recipe notes & tips

• Soften the butter until spreadable, but do not melt it.
• Mix the butter ingredients thoroughly so the herbs and garlic are distributed evenly.
• Spread the butter in a generous, even layer across each slice.
• Make the side cuts small enough to leave the centre intact.
• Press the tucked edge gently to help each pinwheel keep its shape.
• Look for golden, crisp edges when checking the pinwheels after 8 minutes.

Variations

• Use another herb: swap the rosemary for an equal amount of chopped thyme.
• Add a little heat: stir a pinch of chilli flakes into the butter mixture.
• Try another cheese: replace the Parmesan with finely grated mature cheddar.
• Change the bread: use wholemeal bread, choosing slices flexible enough to fold.
• Add mustard: spread a thin layer on the bread before adding the ham.

Common mistakes to avoid

• Butter too firm: let it soften until easy to spread so the bread does not tear.
• Uneven coating: spread the butter across the whole slice to avoid dry patches.
• Cuts too deep: keep the diagonal slits near the edges so the centre stays joined.
• Loose folds: tuck the last edge beneath the first and press gently to secure it.
• Overbaking: check at 8 minutes and take the pinwheels out when golden and crisp.

How to store

Cool leftovers, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C until hot and crisp; the microwave will soften the bread.

Frequently asked questions