Ham and Cheese Pinwheels

Pro tips

• Refrigerate the rolled dough for at least 1 hour before slicing to prevent the roll from falling apart and ensure clean, even pieces.
• Spread the mayo-mustard mixture evenly to the edges, then layer ham and cheese consistently for balanced flavor in each bite.
• Use a sharp serrated knife and saw gently through the roll rather than pressing down, which crushes the layers.
• Brush melted butter and Parmesan on the cut sides right before serving for a golden, savory finish without baking.

Substitutions

• Sharp cheddar → Swiss or provolone (milder flavor, still melts slightly)
• Dijon mustard → whole grain or spicy brown mustard (adjust to taste preference)
• Sliced ham → smoked turkey or roast beef (maintain similar thickness)
• Mayonnaise → cream cheese mixed with a little mayo (tangier, denser spread)

Storage & make-ahead

Store covered in the refrigerator up to 24 hours. Serve cold; no reheating required.

Can I make ham and cheese pinwheels ahead of time?

Yes. Assemble and slice them up to 24 hours ahead, then cover and refrigerate until serving. They're served cold, so no reheating needed.

Do you bake these pinwheels or serve them cold?

These are served cold without baking. The butter and Parmesan are brushed on for flavor, but the dough is not cooked.

What can I substitute for sharp cheddar cheese?

Swiss, provolone, or mild cheddar work well. Avoid soft cheeses that won't hold their shape when sliced.

How do I keep the pinwheels from falling apart when slicing?

Refrigerate the roll for at least 1 hour before slicing, and use a sharp serrated knife with a gentle sawing motion.

Can I use fresh dough instead of refrigerated?

Yes, but let fresh dough come to room temperature and roll it out gently to avoid tearing.