Hot Ham and Swiss Pinwheels

Hot Ham and Swiss Pinwheels have smoked ham and melty swiss cheese that are rolled up in croissant dough and are brushed with a buttery garlic poppyseed topping!  The perfect insanely delicious quick and easy dinner or appetizer!  

Hot Ham and Swiss Pinwheels

School is starting for us next week and I can’t believe it.  We are so ready for it to be back in session. We all know how crazy life gets when school starts and I am all about the quick and easy meals.  My boys enjoy cooking so much in the kitchen that I gave them a day two nights a week to make something that they love.  We always make these hot pinwheels at our house.  We have stuffed them with pepperoni and made pizza pinwheels, but our favorite variation is these hot ham and swiss pinwheels.

You can’t beat the ham and melty swiss cheese combo.  Plus– that garlic butter poppyseed topping! It is amazing!  I have one of our families favorite secret ingredient in the topping, and these truly are the best.  These are so perfect for a quick meal or a party appetizer favorite!

How do you make hot ham and swiss pinwheels?

  1. Start by unrolling your croissant dough and divide it into 4 sections.  Pinch the seams to seal and spread about 1 heaping teaspoon of dijon mustard on top.
  2. Add 2 slices of swiss cheese and smoked ham on top.  Roll up each rectangle and seal the seam.
  3. Cut each roll into 3-4 slices.  Place on a greased 8×8 inch pan.  Brush the tops with the buttery garlic butter poppyseed spread and bake.

How long does it take to bake a pinwheel?

Bake in a preheated 350-degree oven for 13-15 minutes or until puffed and golden.

What is the best ham to use?

A high-quality deli ham is best to use.  We like to use smoked ham, but it is whatever your family prefers.

These delicious ham and swiss pinwheels wrapped up in a butter garlic crescent are to die for.  They were gone in minutes at our house and we all can’t get enough when we make them.  I know that your family will love these just as much as we did.

For more appetizer and quick dinner ideas be sure to try:

Hot Ham and Swiss Pinwheels

5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Servings 14
Hot Ham and Swiss Pinwheels have smoked ham and melty swiss cheese that are rolled up in croissant dough and are brushed with a buttery garlic poppyseed topping! The perfect insanely delicious quick and easy dinner or appetizer!

Ingredients

  • 1 8 ounce tube crescent roll dough
  • 1/2 pound sliced deli ham
  • 8 ounce sliced swiss cheese
  • 1/4 cup butter melted
  • 1/2 Tablespoon Worchestershire Sauce
  • 1/4 teaspoon garlic powder
  • 2 Tablespoons fresh parsley minced
  • 1 teaspoon poppyseeds

Instructions

  1. Preheat oven to 350 degrees and grease an 8x8 inch pan. Start by unrolling your croissant dough and divide it into 4 sections. Pinch the seams to seal.
  2. Spread about 1 heaping teaspoon of dijon mustard on top. Add 2 slices of swiss cheese and smoked ham on top. Roll up each rectangle and seal the seam.
  3. Cut each roll into 3-4 slices. Place on a greased 8x8 inch pan. In a small bowl add the melted butter, Worcestershire sauce, garlic powder, parsley, and poppyseeds. Brush on top of the pinwheels. Bake for 13-15 minutes or until golden brown.
Nutrition Facts
Hot Ham and Swiss Pinwheels
Amount Per Serving
Calories 31 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 29mg 1%
Potassium 3mg 0%
Total Carbohydrates 1g 0%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin A 3%
Vitamin C 0.9%
Calcium 0.5%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories
Pork

Comments

Leave a reply
  1. I tried this recipe and it tastes great! But one problem I had is the pinwheels got pretty flat after cooking. They never looked as “straight” and strong as the pictures on this website. I wonder if there are missing secrets or notes in this recipe. (I tried to seal the bottom of the pinwheels with the idea that cheese won’t melt and leak out to lead them to be flat, but it didn’t help that much.)

Leave a Reply

Your email address will not be published. Required fields are marked *