Ham Cheddar and Rosemary Pinwheels

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I am about to head to NYC and am trying to beat some snow, so I am going to make this quick. I am so excited to spend some time in New York City at Christmastime. I have not been during the holidays since I was in high school and it is my absolute favorite. I going to spend some time eating my way around the city with my sister and seeing the sites. And I’ll through some work in there too.

When I have people over for dinner, I usually do not do much in the way of appetizers. At the most, I set out some nuts or a cheese tray. I focus my energies on the main course and dessert (obviously). But during the holidays, it seems like I need to have appetizers at the ready. Doesn’t it feel like like from October until New Year’s, you need to bring an appetizer every where you go? I like to keep a few things in my freezer for “just in case”. You can make a few of these at a time and keep them for when you need an emergency appetizer.

These ham and cheese pinwheels are one of my favorites. A little retro, but everyone loves them. I updated my grandmother’s version a touch with fresh rosemary, Dijon mustard, and honey. I love sweet and savory, and it works perfectly with the cheese and ham. I love these with a glass of wine and good friends.

1/4 cup Dijon mustard
2 Tablespoons honey
1 Tablespoon finely chopped rosemary
1/2 teaspoon pepper
1 sheet frozen puff pastry (thawed according to package directions)
6 thin slices ham
1 1/2 cups Sargento Fine Cut Shredded Sharp Cheddar Cheese

In a small bowl, mix together Dijon, honey, rosemary, and pepper. Set aside.

Roll puff pastry out on a floured surface.

Spread a thin layer of mustard all over the puff pastry.

Add half of the cheese.

Add the ham layer.

Top with cheese.

Roll the dough lengthwise to form a pinwheel. Wrap in plastic wrap and chill for 20 minutes. Or you can keep in the freezer for another time.

Slice into thin, 1/2-inch pieces using a sharp knife.

Place the slices on a parchment lined baking sheet.

Bake for 15 minutes in a preheated 375 degree oven until golden brown. You can reheat these in a 350 degree oven for 5 minutes if needed.

This post is part of Sargento Cheese’s Holiday Menu Inspiration.

The Fountain Avenue Kitchen, Wild Rice and Sausage Casserole
Flanboyant Eats, French Onion Soup
Big Girls Small Kitchen, Cheesy Mushroom Crostini
The Noble Pig, Cheesy Browned Butter-Buttermilk Mashed Potatoes
The Naptime Chef, Savory Rosemary and Bacon Bread Pudding