These Ham and Cheese Pinwheels roll sliced ham and Swiss cheese with tender crescent dough. The pinwheels are brushed with garlic butter to amp up the flavor for an easy appetizer or quick dinner!
Crescent roll appetizers like these Ham and Cheese Pinwheels are always a hit for parties because let’s face it: crescent roll dough is pretty irresistible! It’s got that slightly crunchy exterior, pillowy middle, and buttery flavor—and because you buy the dough in a tube at the grocery store, it’s super easy to use! No need to fuss with yeast and kneading, just pop open the can and you’re good to go!
Easy Ham and Cheese Pinwheels Recipe
This is one of those appetizer recipes that doubles as a kid-friendly dinner, too! No matter when you serve them, trust me when I say that these Ham and Cheese Pinwheels will disappear as soon as you pull them out of the oven! They’re a little bit like the classic Ham-and-Swiss sandwich, with the addition of warm crescent dough, melty cheese, and flavorful garlic butter. Is your mouth watering yet?!
If you make these as a party appetizer, you can assemble them up to a day in advance. I recommend brushing them with butter just before baking, then put them in the oven as your guests arrive so you have a piping hot snack ready and waiting.
See the recipe card below this post for ingredient quantities and full instructions.
- Crescent roll dough – Make sure you buy crescent roll dough, not croissant dough or puff pastry!
- Deli sliced ham – You can use smoked ham or any other variety you like.
- Dijon mustard
- Sliced Swiss cheese – Ham and Swiss is a classic combination, but you can use another cheese instead if you prefer!
- Garlic powder
- Poppy seeds
How to Make Ham and Cheese Pinwheels
- Prepare: Preheat your oven to 350°F and grease an 8-x-8″ baking pan with non-stick cooking spray.
- Assemble: Unroll the dough onto a lightly floured work surface and separate the sheet into rectangles. Pinch along the perforations to seal, then spread the mustard onto each rectangle and top with sliced ham and cheese. Starting with one of the short sides, roll up each rectangle into a log and pinch along the edges to seal them. Use a sharp knife to cut each roll into 5-6 slices. Place the rolls into the prepared baking pan.
- Butter the Ham and Cheese Pinwheels: Whisk the melted butter and garlic powder in a small bowl, then brush this mixture onto the pinwheels. Sprinkle the poppy seeds on top.
- Bake: Place the baking pan in the oven and bake for 12 to 15 minutes, or until the rolls are golden and the cheese has melted.
How to Store and Reheat Leftover Ham and Cheese Pinwheels
Place leftovers in an airtight storage container and refrigerate for 3 to 4 days. You can eat them cold, at room temperature, or warm them up again in a microwave or in a 375ºF oven for about 10 minutes. You can also freeze Ham and Cheese Pinwheels for up to 2 months; reheat them in the oven for best results.
Yes, you can make Ham and Cheese Pinwheels the night before you serve them. I recommend assembling them up to the point of brushing them with garlic butter.
I wouldn’t recommend assembling your Ham and Cheese Pinwheels more than a day in advance.
I think Ham and Cheese Pinwheels are best served warm for a party, but if you have leftovers, you can definitely eat them cold!
Don’t brush the pinwheels with butter until you’re ready to pop them in the oven. This will keep them from getting soggy.
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Ham and Cheese Pinwheels
- 1 8-oz. tube crescent roll dough
- 1/2 lb. deli sliced ham
- 2 tbsp. Dijon mustard
- 8 oz. sliced Swiss cheese
- 4 tbsp. butter melted
- 1/4 tsp. garlic powder
- 1 tsp. poppy seeds
- chopped parsley
- Preheat oven to 350°. Grease an 8-x-8″ baking pan with cooking spray.
- On a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Spread mustard onto each rectangle. Top with sliced ham and cheese. Starting with one short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 5-6 slices. Place cut side up in baking pan.
- In a small bowl, whisk together melted butter, garlic powder. Brush over pinwheels, then sprinkle poppy seeds on top. Bake for 12-15 minutes, until the rolls are golden.
Baking now for 40 minutes and still raw…
Followed instructions and after 15 min in oven the dough was still raw!! Will look nothing like the picture, won’t make again