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Easter ham and cheddar pinwheels arranged on a platter with fresh herbs
Lena Torres

Easter Ham and Cheddar Pinwheels

Easter Ham and Cheddar Pinwheels are a quick and festive appetizer made with flaky crescent roll dough, savory ham, and melty cheddar cheese. Perfect for Easter brunch or spring gatherings, these bite-sized spirals are easy to customize and can be made ahead for stress-free entertaining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package crescent roll dough or puff pastry
  • 8 slices thinly sliced ham
  • 1 cup shredded cheddar cheese
  • 4 oz cream cheese, softened (optional)
  • 2 tbsp Dijon mustard or honey mustard
  • 1 tbsp fresh parsley or chives, chopped (optional garnish)
  • 1 egg (for egg wash, optional)

Equipment

  • baking sheet
  • parchment paper
  • mixing bowl
  • Knife
  • cutting board
  • pastry brush For egg wash (optional).

Method
 

  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. Roll out the crescent roll dough or puff pastry into a rectangle on a lightly floured surface.
  3. Spread a thin layer of cream cheese (if using) and mustard evenly over the dough.
  4. Layer the thinly sliced ham evenly over the surface, then sprinkle shredded cheddar cheese on top.
  5. Starting from one long edge, roll the dough tightly into a log. Chill in the refrigerator for 10–15 minutes to firm up.
  6. Slice the log into 1-inch pinwheels and place them cut-side up on the prepared baking sheet. Brush tops with egg wash if desired.
  7. Bake for 12–15 minutes or until golden brown and cooked through. Garnish with fresh herbs before serving.

Notes

Make Ahead: Assemble the pinwheels, cover tightly, and refrigerate overnight. Bake fresh the next day.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Freezing: Freeze baked pinwheels up to 1 month. Reheat from frozen at 350°F until warmed through.
Tips: Don’t overstuff the dough and chill the rolled log before slicing for clean spirals. Brush with egg wash for a golden finish.