Ham And Cheese Pinwheels

While I’d be flattered if you assumed that my go-to appetizer may be a beautifully styled combination of bespoke produce, a homemade fancy sauce, and a few quite European cured meat, let me tell you a touch secret: it’s actually these four-ingredient Ham and Cheese Pinwheels.

As borderline embarrassingly simple as this puff pastry ham and cheese pinwheels recipe is to form , the rationale I keep returning thereto again and again (and again and again) is that the way my friends react whenever I pull a pan of those roll ups out of the oven.

Ham And Cheese Pinwheels
Ham And Cheese Pinwheels

Maybe it’s the melty, gooey cheddar or the way the surface edges of the ham crisp with great care . Maybe it’s the zip of the Dijon mustard.

Or maybe, just maybe, it’s that mindbogglingly buttery yet light and flaky puff pastry that enriches every bite. People will go CRAZY for them!

Ham And Cheese Pinwheels

INGREDIENTS :

  •  3 tablespoons Dijon mustard — divided
  •  12 slices thinly-sliced, good-quality deli ham — about 10 ounces
  •  2 sheets frozen puff pastry — thawed overnight in the refrigerator
  •  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)

INSTRUCTIONS :

  1. 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.
  2. 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.
  3. 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.

Featured Post

Lemon Chickpea Orzo Soup

Lemon Chickpea Orzo Soup (aka Greek vegan avgolemono soup) capabilities soothing citrus, chickpeas, orzo, fresh dill and fresh baby veggies...

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel