Ham and Cheese Puff Pastry Pinwheels – Quick, Golden Christmas Finger Food Recipe

Ham and cheese puff pastry pinwheels have literally saved my butt at more holiday parties than I can count. Last Christmas Eve, I forgot I volunteered to bring appetizers until THREE HOURS before dinner. Complete panic mode. These little golden spirals were ready in like 30 minutes, and everyone thought I’d been planning them for weeks.

Look, I’m gonna be honest—I didn’t invent this recipe. Pretty sure I saw something similar on the Pioneer Woman years ago, maybe Ina Garten? Or was it my aunt Carol? Honestly can’t remember anymore. But I’ve made them so many times now that this version is definitely mine, mistakes and all.

Why Ham and Cheese Puff Pastry Pinwheels Are My Go-To

Here’s the thing about easy ham and cheese puff pastry pinwheels: they look fancy but they’re stupidly simple. You literally roll stuff up and slice it. That’s it. My 10-year-old made a batch last week while I was on a work call, and they turned out perfect. Well, mostly perfect. He ate half the ham before rolling, but whatever.

The first time I tried making these, I used the wrong kind of mustard and they tasted like… regret? Now I always use Dijon. The grainy kind works too if you’re feeling fancy, but regular Dijon from the grocery store is totally fine.

What makes these pinwheels so good:

• They’re ready in 30 minutes tops (learned that the hard way when guests showed up early)
• You can make them ahead and just pop them in the oven when needed
• Kids actually eat them without complaining
• They travel well to potlucks, unlike my disastrous attempt at bringing soup once

What You Need for Ham and Cheese Pinwheels

Ingredients (Makes about 16-20 pinwheels)

Shopping for these is pretty straightforward, but I’ve definitely messed it up before. Don’t buy the puff pastry that comes in a tube—trust me on this one. You want the frozen sheets that come in a box, usually near the frozen pies.

• 2 sheets frozen puff pastry (Pepperidge Farm is what I use—thawed but still cold)
• 8-10 slices deli ham (the thin-sliced kind, not the thick stuff you’d put on a sandwich)
• 1 1/2 cups shredded cheese (I do half sharp cheddar, half Gruyere because I’m obsessed, but all cheddar works fine)
• 3 tablespoons Dijon mustard (NOT yellow mustard, learned that lesson)
• 1 egg (for egg wash—makes them shiny and golden)
• 1 tablespoon water
• Optional: everything bagel seasoning (my neighbor Sarah swears by this addition)

Actually, you know what? Sometimes I throw in some finely chopped green onions too. Depends on my mood and whether I remembered to buy them.

How to Make Ham and Cheese Puff Pastry Pinwheels

Okay, so the key is—oh wait, I forgot to mention—preheat your oven to 400°F first. And line a baking sheet with parchment paper unless you enjoy scraping melted cheese off metal later (been there, multiple times).

Step 1: Prep Your Puff Pastry

Let the puff pastry thaw for like 30-40 minutes on the counter. It should unfold without cracking but still feel cold. If it gets too warm, it turns into a sticky mess. Found that out when I left mine out for an hour while watching Netflix. Disaster.

Unfold one sheet onto a lightly floured surface. Don’t skip the flour or it’ll stick and you’ll cry. Maybe that’s just me.

Step 2: Spread the Good Stuff

Spread about 1 1/2 tablespoons of Dijon mustard all over the pastry sheet. I use the back of a spoon and just kinda smoosh it around until it’s covered. Doesn’t have to be perfect—these are pinwheels, not a wedding cake.

Then layer on half your ham slices. They can overlap a little, no big deal. Sprinkle about 3/4 cup of cheese on top of the ham. Sometimes I use more cheese because… more cheese is always better?

Step 3: Roll It Up

Here’s where it gets fun. Starting from one long edge, roll the pastry up tightly. Like you’re making a sleeping bag roll. It’ll look kinda weird and lumpy at first, but that’s totally normal.

Once it’s rolled, wrap it in plastic wrap and stick it in the freezer for 15-20 minutes. This makes slicing SO much easier. I learned this after trying to cut warm rolls and ending up with squished, sad-looking blobs instead of pretty spirals.

Repeat with the second sheet while the first one chills.

Step 4: Slice ‘Em Up

Pull your roll out of the freezer. Using a sharp knife (dull knives squish them—use a serrated knife if you have one), slice into rounds about 1/2 inch thick. Should get about 8-10 pinwheels per roll.

Set timer for 10 minutes in the freezer, then inevitably check at 15 because I always forget. If they’re firm enough to slice cleanly, you’re good.

Step 5: Egg Wash Time

Beat that egg with a tablespoon of water. Brush the tops of your pinwheels with the egg wash using a pastry brush (or your fingers if you’re lazy like me sometimes). This is what makes them golden and gorgeous.

If you’re using everything bagel seasoning, sprinkle it on now. Don’t be shy.

Step 6: Bake

Bake for 15-18 minutes until they’re puffed up and golden brown. Your kitchen will smell AMAZING. My husband always “happens” to come check on me around minute 14.

They’ll look puffy and crispy on the edges. Let them cool for like 5 minutes before serving or someone will burn their mouth (my mother-in-law, every single time).

My Chaotic Tips for Perfect Ham and Cheese Puff Pastry Pinwheels

For the freezer-friendly version: Make them through step 4, put the sliced pinwheels on a baking sheet, freeze them solid, then transfer to a freezer bag. They keep for like 2 months. Just add a few extra minutes to the bake time when cooking from frozen. This has saved my sanity during the holidays more times than I can count.

Air fryer method: People keep asking about ham and cheese puff pastry pinwheels air fryer style. I tried it once at 350°F for about 10 minutes, flipping halfway. They worked fine? But honestly the oven is easier for bigger batches. If you’re only making a few, air fryer is great.

Different filling ideas: I’ve gone wild with puff pastry pinwheel filling ideas before. Tried cream cheese and herbs once. Another time did turkey and cranberry sauce (Thanksgiving leftovers situation). My sister-in-law makes them with pesto and mozzarella. All good options for savoury pinwheels fillings.

The cold version: For cold ham and cheese pinwheels, use cream cheese instead of mustard as the spread, skip the baking, and slice them up fresh. They’re more like wraps but honestly pretty good for summer parties when you don’t want to turn on the oven.

Cheese recommendations: Sharp cheddar is classic. Swiss works too but it’s kinda bland for me. Gruyere makes them taste fancy without extra effort. My cousin uses pepper jack and they come out spicy and delicious.

What to Serve with These

They’re honestly perfect on their own, but I usually put out some honey mustard or ranch for dipping. Sometimes a little bowl of cranberry sauce during Christmas (people either love it or look at me weird—no in-between).

They go great with ham and cheese sliders if you’re doing a whole finger food spread. Add some veggies and dip so you don’t feel guilty about eating six pinwheels.

Storage and Reheating

If you have leftovers (rarely happens at my house), keep them in an airtight container in the fridge for 2-3 days. Reheat in the oven at 350°F for about 5 minutes to crisp them back up. Don’t microwave them unless you want sad, soggy pastry. Just don’t.

Final Thoughts on This Recipe

This ham and cheese puff pastry pinwheels recipe is basically foolproof. If I can make them while simultaneously helping with homework and answering work emails, anyone can. They’re not fancy in that intimidating way—they’re fancy in the “wow, you made these?” way, which is exactly what you want for holiday parties.

My favorite part? Watching people grab one, then immediately grab two more. That’s when you know you nailed it.

Seriously, try this and let me know how yours turn out. And if you mess them up the first time, welcome to the club. My first batch looked like golden brown disasters, but they still tasted amazing.

Happy cooking! (And may your puff pastry thaw at the perfect rate)