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Ham & Cheese Pinwheels

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These easy ham & cheese pinwheels are a crowd-pleasing party appetizer made with buttery crescent roll dough, savory ham, and melty cheese. Quick to prepare and endlessly customizable, they’re perfect for gatherings, potlucks, or family snacks.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 6 oz sliced ham (deli-style or leftover baked ham)
  • 1 cup shredded cheese (cheddar, Swiss, or blend)
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp dried parsley or chives (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll crescent roll dough onto a cutting board and press seams together to form a large rectangle (about 12×8 inches).
  3. Lay ham slices evenly over the dough, leaving a 1/2-inch border on all sides.
  4. Sprinkle shredded cheese evenly over the ham and gently press down.
  5. If using, sprinkle garlic powder and dried parsley or chives over the cheese.
  6. Starting from one long edge, tightly roll the dough into a log and pinch the seam closed.
  7. Slice the log into 12 even pieces (about 1-inch thick) using a sharp serrated knife, cleaning the knife between cuts.
  8. Arrange pinwheels cut-side up on the prepared baking sheet, spacing about 1 inch apart.
  9. Brush each pinwheel generously with melted butter.
  10. Bake for 12-15 minutes, or until golden and cheese is bubbling. Rotate pan halfway through baking.
  11. Let pinwheels cool for 2-3 minutes before serving. Enjoy warm or at room temperature.

Notes

Don’t overfill with ham or cheese to avoid soggy or burst pinwheels. Chill dough if sticky for easier rolling. Clean knife between slices for neat spirals. Brush with butter for golden edges. Pinwheels can be assembled ahead and baked fresh. Variations include swapping meats, cheeses, or adding veggies.

Nutrition

Keywords: ham and cheese pinwheels, crescent roll appetizer, party snack, easy appetizer, kid-friendly, potluck recipe, cheese pinwheels, savory rolls

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