Ham and cheese pinwheels easy puff pastry appetizers
Chicken ham and cheese pinwheels are flaky, golden spirals filled with layers of savory chicken ham, melty cheddar, and mozzarella cheese. Wrapped in buttery puff pastry and optionally brushed with Dijon mustard, they bake into irresistible bites that are perfect for appetizers, snacks, or lunchbox treats.
Ingredients
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1 sheet puff pastry, thawed
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1/2 cup shredded cheddar cheese
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1/2 cup shredded mozzarella cheese
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6 to 8 slices chicken ham
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1 tablespoon Dijon mustard (optional)
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1 egg, beaten (for egg wash)
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All-purpose flour (for dusting surface)
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Lightly flour a clean surface and roll out the puff pastry to smooth and slightly expand it.
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Spread a thin layer of Dijon mustard over the puff pastry if using.
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Evenly layer the chicken ham slices over the pastry.
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Sprinkle cheddar and mozzarella cheese evenly on top of the ham.
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Starting from one end, tightly roll the puff pastry into a log.
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Slice the rolled pastry into 1/2-inch pinwheels using a sharp knife.
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Arrange pinwheels on the prepared baking sheet, spacing them slightly apart.
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Brush the tops lightly with the beaten egg to give them a golden finish.
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Bake for 15 to 20 minutes, or until puffed and golden brown.
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Remove from oven and allow to cool slightly before serving.
Notes
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Thaw puff pastry in the fridge, not on the counter, to avoid stickiness.
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Don’t overfill with cheese—it can cause leaking during baking.
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Use a very sharp knife to cut the roll cleanly without squishing.
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Egg wash gives the tops a glossy, bakery-style finish.
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Add herbs or veggies for variety without changing the core recipe.
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Serve warm for the best flavor, but they’re delicious at room temp too.
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Store leftovers in the fridge and reheat in an air fryer to crisp them up again.