These ham and cheese pinwheels look like they took time and effort, but the little secret is there's only four ingredients! As for the skill level required, if you can make a sandwich, you can assemble this appetizer. Simply roll out some puff pastry, slather on some mustard, sprinkle some cheese and ham, roll the whole thing into a log, then slice and bake. The bacon and cheese crisp up, and the puff pastry becomes as flaky as a croissant. It's the next best thing to being at a bakery in Paris. If you're transporting your appetizer to another house, simply pack up the chilled pinwheel log, and slice and bake when you arrive.
Ham and Cheese Pinwheels
From Katie Sweeney
- Flour, for sprinkling
1 sheet of puff pastry, thawed
3 heaping teaspoons dijon mustard
9 slices good-quality ham
1 cup grated gruyere cheese
Salt and freshly ground pepper, to taste
- On a lightly floured surface, roll out the puff pastry until it's thin and about 15 inches wide.
- Spread the mustard liberally across the top of the puff pastry, leaving a 1-inch border on all sides.
- Top with the ham slices, and sprinkle evenly with cheese. Season with salt and pepper.
- Starting with the end closest to you, carefully roll the puff pastry up over the ham and cheese to create a pinwheel.
- Wrap with plastic wrap and refrigerate for at least half an hour and up to 1 day.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Alternately, spray with cooking spray or rub with oil.
- Remove the plastic wrap from the pinwheels, and slice with a serrated knife into 1/4-inch slices. Place each slice on its side on the prepared baking sheet.
- Bake for 25-30 minutes until crisp and golden. Enjoy immediately.
Yield 15-20 pinwheels