Ham and Cheddar Pinwheels

Ingredients

1 pound refrigerated pizza dough, thawed if frozen.

1½ cups diced fully cooked ham.

2 cups shredded sharp cheddar cheese.

3 tablespoons unsalted butter, melted.

1 tablespoon Dijon mustard.

½ teaspoon garlic powder.

½ teaspoon onion powder.

¼ teaspoon ground black pepper.

1 large egg, beaten with 1 tablespoon water.

1 tablespoon chopped parsley, optional for garnish.

Instructions

Preheat your oven to 375°F (190°C).

Line a rimmed baking pan with parchment paper.

Let the dough rest at room temperature for 20 minutes so it rolls out easily.

Lightly flour your work surface and rolling pin.

Roll the dough into a rectangle approximately 12 × 16 inches.

Spread the Dijon mustard thinly over the dough, leaving a ½-inch border.

Sprinkle the garlic powder, onion powder, and black pepper evenly over the mustard.

Scatter the diced ham across the dough.

Add the shredded cheddar in an even layer.

Starting from a long edge, roll the dough tightly into a log.

Pinch the seam closed, then slice the log into 12 equal pieces using a sharp serrated knife.

Place the pinwheels cut-side up in the pan, leaving about 1 inch between them.

Brush the tops lightly with the egg wash.

Bake for 25–30 minutes, until golden and the dough in the center is cooked. Loosely cover with foil if browning too quickly.

Brush with melted butter, garnish with parsley, and let cool for 5 minutes before serving.

Variation

Turkey and Swiss: Replace the ham and cheddar with fully cooked turkey and shredded Swiss cheese.

Pizza Style: Use a thin layer of pizza sauce, mozzarella, and chopped pepperoni.

Spicy Cheddar: Add finely chopped jalapeños or a pinch of crushed red pepper.

Vegetarian: Substitute sautéed mushrooms and spinach for the ham, draining them well first.

Garlic Butter: Mix a little garlic powder into the melted butter before brushing the baked rolls.

Storage

Refrigerate: Keep cooled pinwheels in an airtight container for up to 3–4 days.

Cool Promptly: Refrigerate within 2 hours of baking.

Freeze: Wrap individually and freeze in a freezer bag for up to 2 months for best quality.

Reheat: Warm refrigerated pinwheels at 350°F (175°C) for about 10–15 minutes, until the centers reach 165°F (74°C).

Thaw: Defrost frozen pinwheels overnight in the refrigerator, then reheat as directed.