Delicious Ham And Cheese Pinwheels - Chef Fun Kitchen

Delicious Ham And Cheese Pinwheels

Even as I’d be flattered if you assumed that my pass-to appetizer is a fantastically styled aggregate of bespoke produce, a selfmade fancy sauce, and some kind of ecu cured meat, let me tell you a bit secret: it’s definitely those 4-element Ham and Cheese Pinwheels.

Delicious Ham And Cheese Pinwheels

Yes, this is accurate. This full-time food blogger’s #1 birthday party appetizer is a combination of deli meat, cheese, mustard, and puff pastry that I buy within the freezer segment of the grocery keep.

As borderline embarrassingly simple as this Ham and Cheese Pinwheel appetizer recipe is to make, the reason I maintain coming returned to it time and again (and time and again) is the manner my friends react on every occasion I pull a pan of these roll united states of americaout of the oven.

Delicious Ham And Cheese Pinwheels


  •  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)


  1. Lay a large piece of plastic wrap to your counter (I pressed two long sheets together at the rims to create a single larger sheet). unfold the first sheet of puff pastry inside the center of the plastic, then roll it into a 10x12-inch rectangle. unfold with 1 1/2 tablespoons mustard, leaving a 1/2-inch border on all aspects. Lay 6 ham slices on top, overlapping as wanted. Sprinkle with 1 cup cheese.
  2. Starting at the long (12-inch) aspect, roll the puff pastry right into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. place within the refrigerator for 20 mins. Repeat with the second sheet of puff pastry and ultimate mustard, ham, and cheese. Preheat your oven to 375 tiers F and line two baking sheets with parchment paper or silicone baking mats.
  3. Once the log has chilled, the use of a pointy, serrated knife, carefully reduce every log into 1/2-inch-wide slices. (If every log is 12 inches, you may get 24 rolls from every one). set up the rolls 1 inch aside at the organized baking sheets. Bake till the puff pastry is light golden brown and the cheese is warm and bubbly, about 18 minutes. immediately sprinkle with chopped thyme, parsley, or chives as preferred. allow cool barely. Serve warm or at room temperature.

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