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Recipe: Ham and Cheese Pinwheels

This recipe for Ham and Cheese Pinwheels started out quite differently… I had planned on other ingredients and when I started to make them… I realized I was missing a number of ingredients.. so I surveyed the options in the fridge.. and Ham and Cheese Pinwheels were born.

The recipe started out from something I saw at Pillsbury… I liked the idea it used Pillsbury Refrigerated Crescent Rolls…. I wanted something quick and easy for a Saturday night movie night.


I used Garlic Butter Crescent Rolls, but you can use the Original variety if you prefer.

I used Colby Jack cheese, Swiss would be a terrific option also.

You must press the dough together well…. as they say.. don’t do as I did… I didn’t press it well and when I went to roll it… frankly … it was a pain in the neck…. BUT I do have to emphasize.. they came out great…

Use a serrated knife to slice the dough… use a saw-like motion to cut.. it will be easier that way.

So let’s get to it… it was a great little snack… great for watching the Big Game on TV … a terrific menu idea for family night.

I hope you like them as much as we did!

Recipe: Ham and Cheese Pinwheels

All you need:

1 can (8 oz.) Pillsbury refrigerated Crescent Rolls – Garlic Butter or Original
About 1 tablespoon yellow mustard
Deli Smoked Ham, sliced thin
Sliced cheese or shredded cheese (Colby Jack or Swiss)
¼ cup chopped green onion

All you need to do:

Preheat oven to 350 degrees F.

Line a baking sheet with non-stick foil or lightly spray it with cooking oil.

Unroll the dough and press all the perforations together to seal.

Lightly spread the mustard over the dough.

Place one layer of cheese over the dough.

Sprinkle with the chopped green onion.

Place a layer of ham over the green onion.

Starting with the short side, roll the dough. Press the edges to seal.

Slice into 8 slices.

Lay them on the baking sheet.

Bake for 13 to 17 minutes until light golden brown.


Priyanka February 7, 2011 at 8:33 AM  

Loved the look of ur recipe :)

Linda February 8, 2011 at 11:31 AM  

Thanks! I hope you try the recipe.
Thanks for stopping by!


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