Saturday, November 30, 2013

Ham & Swiss Puff Pastry Pinwheels


Oh yum! These pinwheels were one of the apps I made for Thanksgiving- fast, easy and filling, and these are definitely best served warm. We had a lot leftover, and they have heated up beautifully for breakfast, snacks, or even a quick app before dinner.

Ingredients
  • Puff Pastry sheets (we use this brand; 2 sheets per box), thawed*
  • Dijon mustard
  • 10 slices of good quality ham, thinly sliced (get it from the deli counter, not the pre-packaged kind)
  • 8-10 thinly sliced Swiss cheese or 8 oz shredded Swiss cheese

Directions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil or a Silpat baking mat.
  2. Unroll a thawed pastry sheet (there are 2 sheets per box), and spread a thin layer of mustard.
  3. Place your ham down the center of the puff pastry sheet.
  4. Layer with Swiss cheese (4-5 slices per pastry sheet, or use shredded Swiss).
  5. Roll up the puff pastry tightly. (Make sure to roll these tightly or else your pinwheels will be thick.) 
  6. Repeat with 2nd puff pastry sheet.
  7. Wrap it in saran wrap, and place in the refrigerator for 30 minutes before slicing.
  8. Slice each "log" in half, and then keep slicing each half in half until you have 16 pieces from each log. 
  9. Place the pinwheels cut-side up onto your  baking sheet, and bake for 18-20 minutes, checking on them after 14 minutes. The dough will have browned and the cheese will be bubbly inside.
* You can quick thaw it in room temperature for 30-45 minutes. I like to let it thaw in the fridge overnight for even thawing (around 4 hours).

Yield: 32 pinwheels

Source: Adapted from Mix and Match Mama

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