Ham and Cheese Pinwheels
Ham and Cheese Pinwheels are made with cream cheese, sliced deli ham, and cheese and make a quick and easy snack or appetizer. These baked puff pastry roll-ups are perfect for any occasion and a crowd pleaser every time I make them!
Cheese and Ham Pinwheels are so easy to make! This is a recipe that comes together quickly and doesn’t take much effort to make.
You can even prepare the filling in advance, spread it onto the puff pastry, roll it into a log and store it in the fridge for a few hours or overnight. Then just cut the log into slices and bake for 20 minutes. So easy and delicious!
We have been making these easy cream cheese pinwheels for years! They are great for parties, finger foods always tend to go over really well, but also make a perfect after-school snack which is why I love these delicious ham and cheese pinwheels.
How to make Ham and Cheese Pinwheels
This recipe is really easy! You start with making the cream cheese mixture. Combine all the ingredients, then take the thawed puff pastry out of the fridge. Unfold it and use a rolling pin to roll it into a 10×12-inch rectangle.
Spread the cream cheese mixture on top with a rubber spatula. You want to leave a 1/4-inch border on both long ends so the filling doesn’t get squeezed out later and you can easily seal the edges when you roll it into a log.
Use the parchment paper as leverage to help you roll the log. You want to tightly roll the puff pastry into a compact log so it will be easier to cut it into slices and hold together well.
Press the edges together to seal and wrap the log in plastic wrap. Puff pastry will puff up better when you chill it before baking. So put the log for at least 15 minutes into the fridge! This step gives the butter a chance to re-solidify and makes it easier to cut into slices.
To cut the log into slices use a sharp knife and don’t worry if your pinwheels come out more oval than round they will become perfectly round when they bake in the oven.
Try to work quickly so the puff pastry doesn’t get soft. Arrange the pinwheel appetizers on a baking sheet one or two inches apart, they will spread a little bit during baking.
You can bake these little pinwheels on parchment paper or on a baking mat. I have to say even so the pinwheels are shown on a baking mat in the image below I actually prefer baking them on parchment because they tend to get crispier this way.
How to thaw Puff Pastry?
Thawing frozen puff pastry overnight in the fridge is the best approach. This way the pastry will become workable without softening too much. But if you forgot to take it out of the freezer you can thaw it at room temperature. Keep an eye on it so it doesn’t soften too much and use it as soon as it is pliable. Don’t unfold the pastry too early, unfold it only when fully thawed or it might crack.
Looking for more Puff Pastry Appetizers?
- Easy Twisted Nutella Danish Recipe
- Lemon Puff Pastry Pockets
- Spinach Ricotta Puff Pastry Parcels
- Tomato Mozzarella Puff Pastry Pizza
Tools used for making this recipe
Dijon Mustard: I love this mustard! It has a little bit of honey added so it tastes not as strong.
Chef’s Knife: I love this knife. My husband bought it for my birthday a few years ago and it’s still sharp and cuts everything. This knife has a great size and will make slicing, dicing, and chopping so easy and effortless.
Sheet Pan: These are my favorite baking sheets!
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Ham and Cheese Pinwheels
- 1 sheet frozen puff pastry, about 8.5 oz, thawed
- 8 oz cream cheese, (225g)
- 1 Tbsp Dijon mustard
- 7 slices deli ham, 6 oz., cut into cubes (170g)
- 1 cup shredded sharp cheddar, Gruyere or, Swiss cheese, (125g)
- 1/4 tsp freshly ground black pepper
- Combine cream cheese, dijon mustard, cubed ham, shredded cheese, and pepper.
- On a lightly floured piece of parchment paper, roll out the puff pastry into a 10×12-inch rectangle. Spread the cream cheese mixture evenly over top, leaving a 1/4-inch border on both long ends.
- Starting at a long end, roll the puff pastry into a tight log using the parchment as leverage. Press the edges together to seal. Wrap the log in plastic wrap, and refrigerate it, seam side down, for 15-30 minutes.
- Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
- Using a sharp knife, cut the puff pastry log into 1/2 inch slices. Arrange the rolls on the prepared baking sheets, spacing them 1-2 inches apart.
- Bake until golden brown, rotating and switching the pans halfway through, about 20-25 minutes. Let cool slightly. Serve warm.