Hot Ham And Cheese Pinwheels #dinner #partyfood

Hot Ham And Cheese Pinwheels #dinner #partyfood

These Hot Ham and Cheese Pinwheels are truly so great!! I could eat them each and every night. They're ideal for sharing as well — like taking to companions, family, parties, or new mothers — on the grounds that you can amass everything the prior night (even with the coating!) and heat them the following day.

These hot ham rolls ups are so easy to make. Here's everything you need — Ham, swiss cheddar, pizza batter, margarine, darker sugar, Worcestershire sauce, dijon mustard, and poppy seeds.

Within is delicate, gooey, and mushy. The outside is cooked and firm. Each chomp is awesome!! You could serve these pinwheels as a canapé, however they're an incredible weeknight supper too. Whatever you do, make these hot ham roll ups ASAP! You'll see for what reason they're one of our most loved pinwheel formulas!!

Also try our recipe One Pan Ham & Cheese Tortellini

Hot Ham And Cheese Pinwheels #dinner #partyfood

These Hot Ham and Cheese Pinwheels are hands down one of our favorite pinwheel recipes ever. The brown sugar glaze sends these hot ham roll ups over the top!!

  • 1 can Pillsbury™ refrigerated Classic Pizza Crust
  • 3/4 lb deli ham (thinly sliced, but not shaved)
  • 12 slices Swiss cheese (thinly sliced)

  • 1/2 cup (8 tablespoons) butter
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds

  1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
  2. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

For more detail :

Read more our recipe Low Carb Salsa Verde Chicken Casserole

Post a Comment