Ham and Cheese Pinwheels Recipe

Puff pastry: A versatile dough that bakes into a light, flaky crust. Essential for creating the pinwheel shape and texture.

Ham: Provides a savory and slightly salty flavor. Thin slices work best for layering.

Shredded cheese: Adds a rich, creamy element to the pinwheels. Choose a cheese that melts well, like cheddar or mozzarella.

When rolling out the puff pastry, ensure it is evenly thawed but still cold to the touch. This helps maintain its structure and prevents it from becoming too sticky. Use a lightly floured surface to avoid sticking, and roll gently to avoid tearing. When layering the ham, make sure to cover the entire surface evenly, leaving a small border around the edges. This ensures that every pinwheel has a consistent amount of filling. For the shredded cheese, choose a variety that melts well, such as cheddar or mozzarella, to achieve a gooey, delicious center. When slicing the rolled pastry, use a sharp knife to make clean cuts, which helps the pinwheels maintain their shape during baking.

• puff pastry - Substitute with crescent roll dough: Crescent roll dough provides a similar flaky texture and can be easily rolled out and used in place of puff pastry.

• puff pastry - Substitute with phyllo dough: Phyllo dough offers a crispy, layered texture, though it is thinner and may require multiple layers to achieve the desired thickness.

• ham - Substitute with turkey: Turkey slices offer a similar savory flavor and can be used as a leaner alternative to ham.

• ham - Substitute with roast beef: Roast beef provides a different but equally delicious flavor profile, adding a richer taste to the pinwheels.

• shredded cheese - Substitute with mozzarella: Mozzarella melts well and offers a mild flavor that complements many ingredients.

• shredded cheese - Substitute with cheddar: Cheddar provides a sharper, more pronounced flavor and melts smoothly, making it a great alternative to other shredded cheeses.

• Allow the ham and cheese pinwheels to cool completely after baking. This prevents condensation from forming, which can make them soggy.
• Place the cooled pinwheels in an airtight container. If stacking them, separate each layer with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes or until warmed through.
• For freezing, arrange the cooled pinwheels on a baking sheet in a single layer. Place the baking sheet in the freezer for about 1-2 hours, or until the pinwheels are firm.
• Transfer the frozen pinwheels to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.
• To reheat from frozen, preheat your oven to 375°F (190°C). Place the frozen pinwheels on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until heated through and golden brown.
• Avoid microwaving the pinwheels as it can make the puff pastry lose its crispiness.

• Preheat your oven to 350°F (175°C). Place the ham and cheese pinwheels on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until heated through and crispy.

• For a quick reheat, use a microwave. Place the pinwheels on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway to ensure they don't become soggy.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the pinwheels in a single layer and heat for 3-5 minutes, or until they are warm and the pastry is crisp.

• On the stovetop, use a non-stick skillet. Heat the skillet over medium heat and place the pinwheels in the pan. Cover with a lid and cook for 3-4 minutes, flipping halfway through to ensure even heating.

• For a toaster oven, preheat to 350°F (175°C). Place the pinwheels on the rack or a baking sheet and heat for 8-10 minutes, or until they are warmed through and the pastry is flaky.

• Oven: Used to bake the pinwheels at the specified temperature until they are golden brown.

• Rolling pin: Helps to roll out the puff pastry sheet evenly on a lightly floured surface.

• Knife: Essential for slicing the rolled pastry log into 1-inch pieces.

• Baking sheet: Provides a flat surface to place the pinwheels on for baking.

• Parchment paper: Prevents the pinwheels from sticking to the baking sheet and makes for easy cleanup.

• Cutting board: A surface to roll out the puff pastry and slice the rolled log.

• Measuring cup: Used to measure the shredded cheese accurately.

• Cooling rack: Allows the pinwheels to cool evenly after baking.

Prepare ingredients in advance: Have your puff pastry, ham, and shredded cheese ready to go before you start.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Chill the pastry: Place the rolled puff pastry in the fridge for 10 minutes before slicing to make cutting easier.

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Batch preparation: Make multiple pinwheels at once and freeze extras for quick future snacks.