Delicious Easter Ham And Cheddar Pinwheels

The Easter brunch at Leila’s place started as a small cousins’ potluck and somehow turned into fifteen people crammed into her cozy sunroom with kids chasing dyed eggs and three uncles competing over who brought the “real ham.”

I brought a tray of Easter Ham and Cheddar Pinwheels, and they disappeared in ten minutes. Leila’s 7-year-old made a game out of guessing how many layers were inside each swirl. “Seven!” he shouted, then took another bite before he could count again.

Two days earlier, I had tested the recipe with Marissa, a friend from work whose parents run a deli. She lent me her favorite aged cheddar and gave unsolicited but useful advice on how tightly to roll puff pastry

(“Like wrapping a burrito for someone who judges you,” she said). I kept the filling simple cream cheese for moisture, Dijon for a tangy kick, and parsley to brighten everything up.

The final version of these Easter Ham and Cheddar Pinwheels came out golden, crisp on the edges, and warm in the middle with cheesy spirals that pulled apart perfectly. Marissa was right about the tight roll.

The next morning, I rewarmed two pieces for my daughter’s lunchbox, and she called them “fancy pizza swirls.” That name stuck. We now make double batches, because the first tray never makes it past breakfast.

Short Description

Golden puff pastry pinwheels filled with savory ham, sharp cheddar, cream cheese, and Dijon mustard. Perfect for Easter brunch, potlucks, or make-ahead appetizers.

Key Ingredients

• 2 sheets puff pastry, thawed
• 8 ounces cooked ham, thinly sliced
• 8 ounces sharp cheddar cheese, shredded
• 4 ounces cream cheese, softened
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 large egg, beaten (for brushing)

Tools Needed

• Mixing bowl
• Spatula or spoon
• Rolling pin
• Sharp serrated knife
• Parchment paper
• Baking sheet
• Pastry brush
• Plastic wrap

Cooking Instructions

Step 1: Make the filling
In a bowl, mix the cream cheese, Dijon mustard, and chopped parsley until smooth and spreadable.

Step 2: Prepare the pastry
Lightly flour your surface. Roll out one puff pastry sheet into a 12×12 inch square.

Step 3: Add the filling and toppings
Spread half the cream cheese mixture evenly over the pastry, leaving a small border. Layer with half the ham slices and half of the shredded cheddar.

Step 4: Roll into logs
Roll the pastry tightly into a log, tucking in the filling as you go. Wrap in plastic wrap. Repeat with the second pastry sheet and remaining ingredients.

Step 5: Chill
Refrigerate both logs for 30 to 60 minutes to firm up for easy slicing.

Step 6: Slice and prep for baking
Preheat the oven to 375°F. Line a baking sheet with parchment. Slice each log into ½ inch rounds with a serrated knife.

Step 7: Bake and serve
Place pinwheels on the baking sheet, brush with beaten egg, and bake for 18 to 20 minutes until puffed and golden. Cool slightly before serving.

Why You’ll Love This Recipe

Easy to assemble with simple ingredients

Perfect balance of creamy, cheesy, and savory flavors

Kid-friendly and party-ready

Customizable for different holidays or flavor profiles

Can be made ahead and baked fresh

Mistakes to Avoid & Solutions

Too loose rolls
If the pastry isn’t rolled tightly, the filling may spill out. Chill the log well and roll with gentle pressure.

Soggy bottoms
Overfilling can make the pastry soggy. Spread a thin, even layer of filling and avoid excess moisture from ham.

Cheese melting out
Slice with a serrated knife while the log is firm, and space pinwheels out on the baking sheet to prevent overflow.

Uneven baking
Place pinwheels flat-side down and rotate the baking sheet halfway through to ensure even browning.

Dry edges
Don’t overbake. Remove when golden and the centers are just set for the best texture.

Serving and Pairing Suggestions

Serve warm for Easter brunch or spring gatherings

Pair with fruit salad or a crisp green salad

Offer alongside scrambled eggs or frittata

Serve buffet-style or stacked on a rustic wooden platter

Enjoy with mimosas, iced tea, or sparkling lemonade

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in a 300°F oven for 5–8 minutes to restore crispiness

Freeze unbaked logs wrapped tightly in plastic for up to 1 month

Thaw overnight in the fridge before slicing and baking

FAQs

1. Can I use a different cheese?
Yes. Swiss, gouda, or pepper jack work well too. Just avoid overly wet cheeses.

2. Can I prep these the night before?
Absolutely. Assemble and chill the logs overnight, then slice and bake the next day.

3. Can I make these vegetarian?
Swap ham for sautéed mushrooms or roasted red peppers for a flavorful meatless version.

4. My pinwheels came out flat. Why?
Check that your puff pastry was cold and the oven fully preheated before baking.

5. Can I use crescent dough instead?
Yes, but the texture will be softer. Puff pastry gives the best flakiness.

Tips & Tricks

Use a ruler to trim uneven edges before rolling for cleaner pinwheels

Let puff pastry thaw just until pliable—too warm and it’ll get sticky

Chill the logs longer for neater slices

Brush egg wash only on the top for a crisp, glossy finish

Use good quality ham and cheese for richer flavor

Recipe Variations

Spinach Feta Pinwheels: Replace ham and cheddar with chopped spinach and crumbled feta. Add a pinch of garlic powder.

Maple Ham and Apple: Spread a thin layer of apple butter, use maple-glazed ham, and swap cheddar for smoked gouda.

Southwest Style: Use pepper jack cheese, add chopped green chilies, and a sprinkle of taco seasoning to the cream cheese.

Pesto Turkey: Swap Dijon for basil pesto, use thin turkey slices, and mozzarella instead of cheddar.

Breakfast Pinwheels: Add scrambled eggs to the filling, omit mustard, and use breakfast sausage instead of ham.

Final Thoughts

Baking these Easter Ham and Cheddar Pinwheels wasn’t about impressing a crowd it was about passing around something warm, flaky, and sharable while toddlers hid under tables and grown-ups stole second helpings. I didn’t expect them to outshine the spiral ham on Leila’s buffet table, but they did. More than that, they were easy to make in my own kitchen without needing a holiday to justify the joy.

Every time I revisit this recipe, it reminds me how small bites often make the biggest impression. These pinwheels roll together flavor and memory in each swirl, and they belong anywhere: brunch trays, lunchboxes, or a random Tuesday morning. Serve them golden, serve them warm, and don’t be surprised when the platter empties before you get a second.