What You’ll Need
- Crescent dough sheet. One 8-ounce can gives you a rectangle that’s ready to fill and roll.
- Thinly sliced deli ham. Use 8 ounces and pat the slices dry so excess moisture stays out of the pastry.
- Swiss cheese. Use six slices, tearing them as needed to cover the ham evenly.
- Dijon mustard. Spread 2 tablespoons in a thin layer for a little tang in each bite.
How to Roll and Slice the Pinwheels
Unroll the dough and spread it with Dijon. Lay the ham over the mustard, then top with the Swiss. Starting at a long side, roll the dough snugly into a log. Cover and refrigerate for 20 minutes.
Use a sharp knife to slice the chilled log crosswise into rounds about 1 inch thick. Arrange them cut-side up on a lined baking sheet, with a little space between each one so the edges can brown.
How to Bake and Serve
Bake at 375°F for 12–15 minutes, until the edges are golden, the dough in the center is baked through, and the cheese is melted. Let the pinwheels cool on the pan for a couple of minutes before transferring them to a platter. Serve warm with pickles or extra Dijon on the side if you like.
4-Ingredient Ham and Swiss Crescent Pinwheels
Flaky crescent spirals filled with deli ham, Swiss cheese, and Dijon mustard.
- Chill time — 20 minutes
- Bake time — 12–15 minutes
- Servings — 8
Ingredients
- 1 can (8 ounces) refrigerated crescent dough sheet
- 8 ounces thinly sliced deli ham
- 6 slices Swiss cheese
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Unroll the crescent dough and spread the Dijon evenly over the surface.
- Pat the ham dry with paper towels. Layer it evenly over the dough, then top with the Swiss cheese.
- Starting at one long side, roll the dough into a snug log. Cover and refrigerate for 20 minutes.
- Slice the chilled log into rounds about 1 inch thick. Arrange them cut-side up on the prepared baking sheet, leaving space between them.
- Bake for 12–15 minutes, until the edges are golden, the dough is baked through, and the cheese has melted.
- Cool on the baking sheet for a couple of minutes, then serve warm.