Ham Pinwheels

Made with store-bought puff pastry, these ham pinwheels filled with ham and two kinds of cheesemade make a great party snack.

This ham and cheese pinwheel recipe is delicious, fast and simple to make. Plus it can be made ahead. Makes a great snack at any party!

Made with a handful of uncomplicated ingredients: store-bought puff pastry, cream cheese, grated cheese, tomato paste, ham, dried tomatoes, and fresh oregano.  Feel free to make the rolls a day before up until the chilling stage, cut them into rolls and bake the next day.

What you’ll need to make ham and cheese pinwheels puff pastry

• 110 g (3.9 oz) cream cheese
• 110 g (3.9 oz) ham
• 80 g (2.8 oz) grated cheese
• 2 tablespoons tomato paste
• 1 tablespoon of sun dried tomatoes (I used sun-dried tomatoes packed in oil )
• 1 store – bought puff pastry (fresh, ca. 275 g/ 10 oz)
• salt and pepper to taste
• 2 tablespoons fresh oregano/ 2 teaspoons dried oregano

You’ll also need

• plain flour (all purpose flour) for dusting
• an egg yolk and a dash of milk to brush the rolls before baking

How to make ham and cheese roll ups

Start off by cutting the ham into slices.

Cut the sun dried tomatoes into smaller pieces as well. If you’re using fresh oregano leaves like me, then rinse the leaves and cut them into smaller pieces.

In a bowl combine tomato paste, cream cheese, oregano and dried tomatoes.

Using a spoon, mix until well combined.

Next lightly dust a cutting board with flour and roll out the puff pastry. Using a spoon, spread the cream uniformly thorough over the surface of the pastry.

Then align ham slices on the pastry spread with cream

and sprinkle with grated cheese.

Carefully roll the pastry and refrigerate it for about 5 minutes. It’s very important to refrigerate the pastry roll, because this makes it easier to cut when it’s cold.

You can also prepare the roll a day before and chill it to use it the next day.

In the meantime preheat the oven to 200°C (392 °F), with both top and bottom heat and line a baking sheet with a parchment paper.

Then take the pastry roll out of the frezzer and cut tit into 12 equal slices.

Arrange the rolls on a baking sheet lined with a parchment paper. Don’t forget to leave enough space between the rolls for them to expand.

In the second bowl, whisk the egg yolk with milk and brush each roll top lightly with it.

Bake for 20 minutes or until nicely golden brown. Let cool down for a few minutes and enjoy. Ham and cheese pinwheels can be served warm or at room temperature.

More puff pastry recipes

• Spinach and feta pinwheels
• Spinach quiche with feta
• Tomato mozzarella squares

Did you make these ham and cheese puff pinwheels? I’d love to hear from you! Simply write a review and add rating to it.