It’s new year’s day and we started the year off right! We slept in and then indulged in these ham and Swiss pinwheels. They are delicious. In fact, I’ve made these twice in the last seven days. I made them Christmas morning and then again today. Friends, they are quickly climbing the breakfast ladder. Not a breakfast fan? Don’t count yourself out yet, they will make a fantastic appetizer too.
I first seen this pinwheel recipe over on Kevin and Amanda. The first time I made these I followed the recipe to a tee, this time though, I changed it up a bit. The original calls for pizza dough, I swapped that for puff pastry and then added some onions to the sauce and dropped the poppy seeds. My mom unfortunately can’t eat seeds anymore so we just skipped those.
I realized after going back to the vegetable section for the second time (new year’s resolution #23: organize the shopping list by grocery department) that I still needed pizza dough for another recipe. So, back I went to the other end of the store. I was standing there debating between classic and bistro crust when I noticed a package with a different colour scheme. I moved the pizza crust out of the way and there it was–puff pastry. Fresh and glorious and not frozen at all. I quickly put my frozen version back and headed for the checkout. I felt like I had scored the puff pastry jackpot.
This morning I unrolled the dough, gave it a bit of a stretch and layered slices of ham and Swiss cheese on top. I rolled the pinwheel starting on the long side and sliced them into 12 equal pieces. Once cut, I laid them cut side down in a 9 x 13 greased pan and then made the sauce. Oh the sauce, I want to put this on everything! It’s sweet and savoury and really covers all the bases. It’s delicious. Once the sauce is combined, pour equally over the pinwheels and bake for 30 minutes at 400 degrees F or until golden brown.
If you decide to go the breakfast route, I would suggest serving this simple fruit salad alongside.
Recipe adapted from Kevin and Amanda.
Ham & Swiss Pinwheels
Puff pastry wrapped around slices of ham and swiss cheese, topped with the ultimate brown sugar glaze. These are quickly moving to the top spot in our breakfast rotation, but could just as easily be served as an appetizer.
INGREDIENTS
- 1 sheet Puff Pastry
- 12 slices Deli Ham, sliced thin
- 12 slices Swiss Cheese, sliced thin (same as ham)
- 1/2 cup Butter
- 2 tbsp Brown Sugar
- 1 tbsp Worchestershire sauce
- 1 tbsp Dijon Mustard
- 2 tbsp Onion, finely diced
INSTRUCTIONS
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Preheat oven to 400 degrees F. Grease a 9 x 13 pan with butter and set aside.
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Gently stretch the puff pastry a little bigger than it is. I was able to stretch mine to about 18 x 12. Layer with the sliced ham and follow with the cheese. Try and leave a bit of a lip at the top end so you can pinch the seem closed after rolling. Roll the longer end into a tight pinwheel. Cut into 12 equal pieces. Lay cut side down in prepared pan.
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In a small pot, stir together remaining ingredients. Whisk until smooth. Pour evenly over the pinwheels.
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Bake for 30 minutes or until golden brown.
RECIPE NOTES
I only used 9 slices of both the ham and Swiss cheese, it will just depend on the shape of the ham and cheese you purchase. Twelve slices should be a safe bet though.
Recipe adapted from Kevin and Amanda.