HOMEMADE HAM AND CHEESE PINWHEELS

While i might be flattered if you assumed that my go-to appetizer was a gorgeous style combination that ordered first produce, luxury homemade sauces, and a few quite European preserved meat, let me tell you a touch the important secret of this four-ingredient HAM and cheese pinwheels.

Due to this easy embarrassing boundary like this HAM Puff and cheese pinwheels recipe is to form , the rationale I keep returning there again and again (and again and again) is that the way my friend reacts whenever I pull this pot Roll up out From the oven. (I even add this pesto pinwheels to the straightforward list of pinwheels recipes.)

HOMEMADE HAM AND CHEESE PINWHEELS

Perhaps the melty, sticky cheddar or the way the fringes of HAM was with great care crispy. Maybe this is often the zip of Dijon mustard. Or maybe, maybe, it is a mindbogglingly mild butter and flakes Puff Pastry that enriches every bite. People will go CRAZY for them!

I like to believe this HAM and cheese pinwheels as an elevated version of the HAM and cheese pinwheels Crescent rolls Appetizers (the HAM and cheese pinwheels with pizza dough Pillsbury) and a number one HAM and creamy cheese tortilla Roll up that vital fixtures at our family reunion grew up.

Make HAM and cheese pinwheels with Puff Pastry instead, however, lift up a replacement Roll up level. i might as comfortably serve this HAM and cheese Puff Pastry appetizers for a celebration outdoor game as i might holiday brunch or dinner.

INGREDIENTS:

•  2 sheets frozen puff pastry — thawed overnight in the refrigerator
•  3 tablespoons Dijon mustard — divided
•  12 slices thinly-sliced, good-quality deli ham — about 10 ounces
•  2 cups freshly grated gruyere — Swiss, fontina, sharp cheddar, or similar melty cheese (about 5 ounces)
•  Chopped fresh parsley — thyme, or chives (optional, for serving)

INSTRUCTIONS:

1. Lay a large piece of plastic wrap on your counter (I pressed two long sheets together at the edges to create a single larger sheet). Unfold the first sheet of puff pastry in the center of the plastic, then roll it into a 10x12-inch rectangle. Spread with 1 1/2 tablespoons mustard, leaving a 1/2-inch border on all sides. Lay 6 ham slices on top, overlapping as needed. Sprinkle with 1 cup cheese.
2. Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes. Repeat with the second sheet of puff pastry and remaining mustard, ham, and cheese. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
3. Once the log has chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each one). Arrange the rolls 1 inch apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped thyme, parsley, or chives as desired. Let cool slightly. Serve warm or at room temperature.

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