Ingredients
Equipment
Method
Preparing the Pinwheels
- Roll out two sheets of thawed puff pastry into a rectangle approximately 10x12 inches.
- Spread about 1.5 tablespoons of Dijon mustard evenly across the pastry.
- Layer half of the thinly sliced deli ham and half of the grated Gruyère or sharp cheddar cheese.
- Roll the pastry tightly starting from one of the long edges and trim the ends.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- After chilling, slice the logs into ½-inch thick rounds and place on the baking sheets.
- Bake for about 18 minutes or until puffed and golden brown.
- Once baked, let cool slightly and sprinkle fresh chopped parsley on top.
Nutrition
Notes
These pinwheels can be paired with a fresh salad or creamy tomato soup for a complete meal. They store well in the fridge for up to 3 days or in the freezer for up to 2 months.