Ham And Cheese Pinwheel Sandwiches Recipes

HAM AND CHEESE PINWHEELS

Steps:

• 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 10x12-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.

KIDS CAN MAKE: HAM AND SCALLION CREAM CHEESE PINWHEEL SANDWICHES

Steps:

• Carefully wash and dry the 4 largest outer romaine leaves, trying not to tear them. Cut the leaves at the base, where they were connected to the root; the leaves should be about 9 inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.
• Stir the cream cheese, scallions, mustard, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
• Lay 1 of the tortillas on a clean work surface, and place 1 of the romaine leaves neatly on top. Place 2 slices of the ham next to each other to fit neatly on top of the lettuce. Spread 2 tablespoons of the cream cheese mixture over the ham, then line up a quarter of the roasted pepper strips along one edge. Line up 1/4 cup of the shredded carrots on top of the peppers. Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle. Place the wrap seam-side down. Repeat with the remaining tortillas, peppers, carrots, ham and cream cheese mixture. Cut the wraps into 1-inch pieces, then skewer each piece from the top through the seam side with a toothpick or skewer.

HAM AND CHEESE PINWHEEL SANDWICHES

Steps:

• Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
• Unroll dough sheet onto large cutting board; press into 12x8-inch rectangle. If using crescent rolls, unroll and press into 12x8-inch rectangle, pressing seams together. Top with cheese and ham slices, leaving 1/2-inch border on each of the short ends. Starting on short edge of rectangle, roll up tightly and pinch seam together.
• With serrated knife, cut into 8 slices, about 1 inch wide. Arrange on cookie sheet. Brush tops and sides of roll-ups with melted butter. Bake 17 to 20 minutes or until golden brown.
• Drizzle with honey; serve warm.

HAM AND CHEESE PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Cover with Cheddar cheese slices, leaving a 1-inch border. Add a layer of ham slices on top. Roll puff pastry up tightly like a jelly roll.
• Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

HAM PINWHEELS

Steps:

• In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix.
• Beat until no lumps remain.
• Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all the way to the edge.
• Place slices of ham on top (I always put one piece in the middle and then cut other pieces to fit around the edges), again being careful not to go all the way to the edge.
• Start tightly rolling the tortilla. Try to keep everything inside so the cheese mixture and ham don't come out.
• Roll up tightly in plastic wrap and place in the fridge or freezer.
• Repeat steps 3 through 7 until you run out of ingredients.
• When you're ready to serve, cut the long rolls into small, round pinwheels. I was able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but they don't make a pretty presentation). If you freeze the rolls for a little while rather than refrigerate them, it makes cutting easier and presentation nicer. I didn't freeze the ones in my picture, so they were messy and misshapen but still very yummy! ENJOY!