Ham & Cheese Pinwheels

From McGough's Recipes

Ingredients

  • Cooking spray
  • 1 (8-oz.) tube crescent dough
  • 1/2 lb. deli sliced ham
  • 2 tbsp. Dijon mustard
  • 8 oz. sliced Swiss cheese
  • 4 tbsp. butter, melted
  • 1/4 tsp. garlic powder
  • 2 tbsp. freshly chopped parsley
  • 1 tsp. poppy seeds

Directions

  1. Preheat oven to 350°. Grease an 8-x-8" baking pan with cooking spray.
  2. On a lightly floured surface, unroll dough. Separate the sheet into rectangles and pinch together the perforations to seal. Spread mustard onto each rectangle and top with sliced ham and cheese. Starting with one short side, roll up each rectangle into a small log. Pinch edges to seal. Cut each roll into 5 to 6 slices. Place cut side up in baking pan.
  3. In a small bowl, whisk together butter, garlic powder, and parsley. Brush over pinwheels, then sprinkle poppy seeds on top.
  4. Bake until the rolls are golden, 12 to 15 minutes.

Notes

How do I store pinwheels?

  • If you manage to have any leftovers, store them in an airtight container in the refrigerator for around 4 days. We highly recommend reheating in the oven so the crescent rolls can crisp back up nicely

Can I freeze ham & cheese pinwheels?

  • Yes! After baking and letting your pinwheels cool, cover in a freezer-safe container, then place in the freezer for around a month.

Link to recipe