Ham and Cheese Puff Pastry Pinwheels – Page 2

Roll out the puff pastry sheet on a lightly floured surface into a rectangular shape.
Layer the ingredients:
- If using, spread a thin layer of Dijon mustard over the pastry.
- Place the slices of ham evenly across the pastry.
- Sprinkle the shredded cheese on top of the ham, spreading it evenly.
Roll the pastry:
- Starting from one of the long edges, tightly roll the puff pastry into a log. Seal the edge by pressing gently.
Chill the roll:
- Place the rolled pastry in the refrigerator for 10–15 minutes. This makes slicing easier.
Slice into pinwheels:
- Using a sharp knife, slice the chilled roll into 1/2-inch thick pieces.
Prepare the pinwheels for baking:
- Arrange the slices on the prepared baking sheet, leaving space between each pinwheel.
- Beat the egg in a small bowl and brush the tops of the pinwheels with the egg wash. Sprinkle with Italian seasoning or parsley if desired.
Bake:
- Bake in the preheated oven for 15–20 minutes, or until the pinwheels are golden brown and puffed.
Serve:
- Let the pinwheels cool slightly before serving. Enjoy them warm or at room temperature as an appetizer, snack, or party treat.