Ingredients
1 (8-ounce) can refrigerated crescent roll dough
4–6 slices deli ham, thinly sliced
1/2 cup shredded cheddar cheese
1 tablespoon Dijon mustard
2 tablespoons butter, melted
1 teaspoon everything bagel seasoning
1/4 teaspoon garlic powder (optional)
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Unroll crescent roll dough onto the baking sheet; press seams together to form a rectangle.
3. Spread Dijon mustard evenly over dough, leaving a 1/4-inch border on one long edge.
4. Layer ham slices over mustard.
5. Sprinkle shredded cheddar cheese over ham.
6. Starting from the long edge without the border, tightly roll dough into a log; pinch seam to seal.
7. Slice log into 1-inch thick pinwheels (10-12 pieces).
8. Place pinwheels cut-side up on prepared baking sheet, spaced apart.
9. Brush tops with melted butter mixed with garlic powder (if using). Sprinkle with everything bagel seasoning.
10. Bake for 12-15 minutes, until golden brown and cheese is bubbly.
11. Cool on baking sheet for 5 minutes, then serve warm.
Notes
Work with cold dough for easier handling and better layers.
For a vegetarian version, skip ham and add sautéed spinach or mushrooms.
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, bake at 300°F for 5-8 minutes to restore crispiness, or microwave for 15-30 seconds.
To freeze unbaked pinwheels, slice then flash freeze on a baking sheet; transfer to a freezer bag for up to 1 month. Bake from frozen, adding 5-10 minutes.
Nutrition values are per serving of 2 pinwheels, based on standard ingredients; adjust for substitutions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack, Breakfast, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 2 pinwheels
- Calories: 245
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg