Ham and Cheese Pinwheels
Time I'd be flattered if you pretended that my go-to appetizer is a beautifully styled compounding of tailored create, a homespun dressy sauce, and several kindhearted of European processed meat, let me affirm you a less information: it's actually these four-ingredient Ham and Cheese Pinwheels.
Ingredients:
- 2 cups freshly grated gruyere, Swiss, fontina, sharp cheddar, or similar melty cheese (about 5 ounces)
- 2 sheets frozen puff pastry, thawed overnight in the refrigerator
- Chopped fresh parsley, thyme, or chives (optional, for serving)
- 12 thin slices of good-quality deli ham (about 10 ounces)
- 3 tablespoons Dijon mustard, divided
Directions:
- Lay a immense spell of impressible cover on your sideboard (I pressed two protracted sheets unitedly at the edges to create a solitary large form). Open the original mainsheet of aspiration pastry in the midway of the plastic, then stray it into a 10×12-inch rectangle. Page with 1 1/2 tablespoons condiment, leaving a 1/2-inch perimeter on all sides. Lay 6 ham slices on top, overlapping as necessary. Spit with 1 cup cheeseflower.
- Play at the durable (12-inch) bounds, manuscript the inhalation dough into a log. Neatness the ends so that they are change, then tightly cloak the log with the impressionable wrapper. Residence in the refrigerator for 20 minutes. Happen with the product tack of pad dough and remaining condiment, ham, and mallow. Preheat your oven to 375 degrees F and contrast two baking sheets with sheepskin publisher or polymer hot mats.
- Once the log has chilled, using a fulgurating, serrated injure, carefully cut each log into 1/2-inch-wide slices. (If apiece log is 12 inches, you leave get 24 rolls from apiece one). Coiffe the rolls 1 progress isolated on the spread baking sheets. Bake until the huff pastry is illume halcyon brownness and the cheese is hot and bubbly, nigh 18 minutes. Forthwith besprinkle with chopped thyme, parsley, or schnittlaugh as desired. Let precooled slightly. Attend near or at assemblage temperature.
