Appetizers
Ham and Cheese Pinwheels
Description
While I’d be flattered if you assumed that my go-to appetizer is a beautifully styled combination of bespoke produce, a homemade fancy sauce, and some kind of European cured meat, let me tell you a little secret: it’s actually these four-ingredient Ham and Cheese Pinwheels.
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)
Directions
- 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 10×12-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.
- 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.
- 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.
