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These Ham and Cheese Pinwheels are my favorite crowd-pleaser for when buddies drop by. Everyone gobbles up the tasty mix of ham and gooey cheese all tucked inside crispy pastry. They're just right for laid-back get-togethers and watching sports, and they fill my house with wonderful smells while they cook.
What Makes Me Whip These Up Again
I can't stop making these pinwheels for parties because they're dead easy but always wow everyone. Nothing fancy about the stuff that goes in them, but something special happens in the oven. That crispy, golden outside with hot, stretchy cheese inside makes people smile right away. And I can always switch things around with whatever's in my refrigerator.
Your Shopping List
- Puff Pastry or Crescent Roll Dough: This turns into that amazing flaky wrapper for all the good stuff inside.
- Deli Ham Slices: Ask for about 1/2 pound cut thin at the deli section.
- Cheese: Grab 1 cup shredded stuff, I usually pick cheddar but try Swiss or mozzarella too.
- Dijon Mustard: Just a bit adds fantastic zip, but leave it out if you're not into it.
- Butter: A quick brush on top makes them turn beautifully golden.
- Italian Seasoning: A dash really kicks up the flavor.
- Garlic Powder: This little addition makes everything taste way better.
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The Cooking Process
- Warm That Oven
- Turn it to 375°F and put parchment on your baking tray. Unroll the dough and push any seams together to make it flat.
- Stack Your Ingredients
- Put some Dijon on if you want, then cover with ham pieces. Scatter cheese everywhere for maximum meltiness.
- Wrap and Slice
- Roll everything up firmly from the shorter edge. Use a sharp knife to cut into 1 inch wheels.
- Cook Till Done
- Put them on your tray with space between, coat with butter and sprinkle seasonings. Bake for 12 to 15 minutes until they're bubbly and golden.
Tricks For Success
- Chilled Dough Cuts Better: When dough feels sticky, stick it in the fridge for 10 minutes before slicing.
- Mix It Up: I sometimes add bits of spinach or sweet cooked onions. Sliced turkey or pepperoni works great as alternatives.
- Serve Hot: They taste absolutely best straight from the oven when cheese is still stretchy.
Ways To Serve
We always have honey mustard, ranch or tomato sauce nearby for dipping. Adding a green salad makes it feel more like dinner. When friends come over, I put them on my nicest plate with some fresh parsley and bright veggies around the edges for looks.
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Getting Ready Beforehand
- Do It Early: You can put these together up to a whole day before, wrap them good and keep them cold until you need them.
- Extra Food: They stay yummy in a sealed container for 3 days. Just warm them at 350°F for a bit.
- For Later Use: You can freeze them uncooked for a month. Just add some cooking time when you bake them frozen.
Things People Ask
- Can I Use Different Dough? Absolutely! Pizza dough makes them more filling and puff pastry makes them super crispy.
- What Else Can I Put Inside? Try some turkey, pepperoni or cooked veggies. Different cheeses like provolone or gouda taste fantastic too.
- Can I Make Them Early? For sure! Roll them up to 24 hours ahead or stick them in the freezer uncooked for later.
- How To Keep Them Looking Good? Roll them really tight and cool them before cutting and they'll stay prettier while cooking.
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Frequently Asked Questions
- → Can I make these rolls hours before baking?
Yep, you can prep them a few hours early and refrigerate. Wait to bake until you're ready to serve so they stay warm and fresh.
- → What substitute cheeses can I try?
Pretty much any cheese works fine! Sharp cheddar adds bite, mozzarella makes them gooey, and pepper jack adds a spicy kick.
- → How do I stop crescent dough from tearing?
Let the cold dough sit at room temperature for a bit. Gently press the seams together for a smooth, intact sheet.
- → What's the best method for reheating leftovers?
Reheat in a 350°F oven for around 5 minutes. This keeps the crust crisp while warming the cheesy center.
- → Can I freeze them and bake later?
Absolutely! Freeze the uncooked rolls on a tray first. Once solid, toss them in a freezer bag and bake directly from frozen, adding a few extra minutes.