Description
Delicious ham and cheese pinwheels made with puff pastry, perfect for any occasion.
Ingredients
Scale
- 1 (1 sheet) puff pastry
- 6 slices deli ham (such as black forest)
- 8 slices cheese (such as colby jack)
- 2 tablespoons unsalted butter, melted
- 11/2 teaspoon Worcestershire sauce
- Everything bagel seasoning, as needed
- Fresh parsley, minced (optional)
- Flour, for dusting work surface
- 1 beaten egg, for brushing
Instructions
- Prep the Puff Pastry: Start by unrolling the puff pastry and laying it flat on a clean surface. You want it to be cold so it puffs up nicely in the oven. Make sure to keep an eye on it, as leaving it out too long can lead to sticky dough.
- Add Ham and Cheese: Spread a layer of ham and cheese evenly over the pastry. It should look colorful and inviting. If you overload the filling, it might ooze out when baking, so try to stick to a generous but manageable amount.
- Roll it Up: Gently roll the pastry from one end to the other until you have a tight log. This gives you those beautiful pinwheels. Do not roll too loosely; if it is not tight, the filling might spill out as they bake.
- Slice the Pinwheels: Cut the rolled pastry into equal-sized pieces, about an inch thick. The pinwheels should have pretty layers visible. Avoid cutting them too thin, or they might become too crispy and hard to handle.
- Arrange on Baking Sheet: Place the pinwheels on a baking sheet lined with parchment paper, leaving some space between each piece. Watching them snugly fit on the tray makes for easy baking. If they are too close together, they will not cook evenly and could stick.
- Brush for Flavor: Lightly brush the tops of the pinwheels with beaten egg for a golden finish. You should smell a rich aroma as they bake. Skipping this step can lead to a pale, unappetizing look when serving.
- Bake for Golden Brown: Bake until the pinwheels puff up and turn golden brown, about 25 minutes. The delightful smell will fill your kitchen. Keep an eye on them as they bake to avoid over-browning, particularly around the edges.
- Let Cool Slightly: Cool the baked pinwheels for a few minutes before serving. This helps them hold their shape and makes them easier to eat. If you do not let them cool, the hot filling can squirt out unexpectedly when you bite into them.
Notes
- Storage Tips: You can prepare these pinwheels the night before and bake them the next day. Refrigerate them after prepping.
- Expert Tips: If puff pastry is not rising properly, keep it cold until baking and avoid overworking the dough to preserve its flakiness.
- For pinwheels that brown evenly, rotate the baking sheet halfway through the baking time to ensure even heat distribution.
- If the filling is leaking out during baking, roll the pastry tightly and pinch the edges well to seal.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10 minutes or until warmed through.
- Serving Suggestions: Serve warm with a side of mustard for dipping. Pair with a fresh garden salad for a light lunch. Present on a platter with various dipping sauces for a party.
- Recipe Variations: Substitute ham with turkey and use provolone for a lighter version. Create a vegetarian option with roasted vegetables and mozzarella. Make pizza pinwheels with pepperoni and mozzarella serving with marinara.
- Ingredient Notes: Choose high-quality deli ham and cheese for the best flavor. If you prefer, try different meats or cheeses to match your taste or dietary needs, such as turkey, roast beef, or provolone.
Nutrition
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null