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Ham and Cheese Pinwheels
Ham and Cheese Pinwheels are slices of Black Forest ham, plus Swiss and cheddar cheeses, wrapped inside light and flaky puff pastry. A delicious spread of spicy brown mustard, mayonnaise, garlic, and fresh thyme adds more delicious flavors.
Ingredients
1 17.3-ounce box puff pastry sheets (2 sheets)
2 tablespoons spicy brown mustard, we used Guldens
3 tablespoons mayonnaise
1 tablespoon fresh thyme, chopped
2 teaspoons fresh garlic, finely minced
12 ounces Black Forest ham, thinly sliced
6 ounces sharp white cheddar cheese, shredded
6 ounces Jarlsberg Swiss cheese, shredded
Instructions
- Thaw pastry dough and bring to room temperature.
- Preheat oven to 400 degrees F with rack in top third of oven.
- Line three sheet trays with parchment paper.
- Lay out the two sheets of dough on your cutting board.
- In a small bowl mix mustard, mayonnaise, thyme and garlic and spread evenly between the two sheets going right to the edge on three sides and leaving a half inch open on the fourth side. The dough is slightly longer one way than the other so leave the open edge on one of the longer sides.
- Lay out ham slices between the two again covering to three edges.
- Mix the two cheeses together and divide between the two sheets, again leaving one edge free of filling.
- Dab a little water along the open edge on each sheet.
- Start a tight roll beginning on the opposite side of the open edge and ending on the open edge, seam side down.
- Use a very sharp serrated knife to slice 18 slices from each roll. The serrated knife can be “sawed” through the roll without flattening it as you go.
- Use a small spatula to lift each roll and slide 12 onto each prepared sheet tray. If they are mis-shaped, just neaten up with your hands before baking.
- Bake one pan at a time for 15-20 minutes until puffed and golden. Ours took exactly 18 minutes per pan.
- Serve warm.*
- *Jack had the idea of drizzling honey on these before serving. He liked it, Martha didn’t. Your choice.
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