Ingredients:
- 1 sheet puff pastry (thawed if frozen)
- 2 teaspoons Dijon mustard (optional, for extra flavor)
- 6–8 slices deli ham (thinly sliced)
- 1 cup shredded cheese (cheddar, Swiss, or Gruyère work well)
- 1 egg (for egg wash)
- 1 tablespoon water
- Optional: dried herbs (like thyme or parsley), or everything bagel seasoning for topping
Instructions:
1. Prepare the pastry:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry slightly to smooth any creases.
2. Layer the filling:
- If using, spread Dijon mustard thinly over the pastry.
- Evenly layer the ham slices, then sprinkle cheese on top.
- Leave a 1/2-inch border on one edge to help seal the roll.
3. Roll and chill:
- Starting from the filled edge, tightly roll the pastry into a log.
- Place the roll seam-side down and refrigerate for 10–15 minutes (this makes slicing easier).
4. Slice the pinwheels:
- Use a sharp knife to cut the roll into 1/2-inch slices (you should get around 16).
- Arrange slices cut-side up on the prepared baking sheet.
5. Add egg wash:
- Beat the egg with 1 tablespoon water.
- Brush the tops of the pinwheels with egg wash for a golden finish.
- Sprinkle with optional herbs or seasoning if desired.
6. Bake:
- Bake for 18–22 minutes, or until puffed and golden brown.
- Let cool slightly before serving.
Serving Suggestions:
- Serve warm or at room temperature.
- Great with honey mustard or a light dipping sauce.
Variations:
- Additions: Try adding caramelized onions, spinach, or sliced pickles.
- Cheese: Mix in pepper jack for a spicy kick or mozzarella for extra melt.
- Make ahead: Assemble, slice, and freeze the raw pinwheels. Bake from frozen, adding 3–5 minutes to the baking time.