Make Melty Hot Swiss and Ham Pinwheels Right Now
I grew up in the Midwest, which means pinwheels were a part of every family gathering. Usually they were just flatbread rolled up with cheese and some meat and speared with a toothpick, but sometimes they were more than that. Sometimes my aunt or my mom would put them in the oven so they’d get a little melty, or add a couple leaves of spinach so they were a little more “healthy” (note: most of the “salads” at my family gatherings involve marshmallows).
If you’re looking for the best version of this nostalgic appetizer, then I highly recommend you check out this classic-ish hot ham and Swiss pinwheel number from The Recipe Critic. They are so ooey-gooey and she uses a tube of crescent roll dough (!!), which DUH is just so brilliant.
So, let’s get to this recipe: All you need is a tube of crescent roll dough (as mentioned), and obviously some deli ham and some Swiss cheese. Then things get interesting. Alyssa of The Recipe Critic says you also need to pick up some Dijon mustard, melted butter, Worcestershire sauce, garlic powder, parsley, and poppy seeds. Outside of the butter, there was no way these other ingredients were included in my childhood dish (so I’m excited).
To assemble, you divide your dough into four sections, and spread a thin layer of the mustard on each. Then you add two slices of Swiss and ham on the dough and roll the whole thing up. You cut the rolls into four pieces and put them in a baking dish. Then the interesting part: You brush the top of the rolls with a mixture of melted butter, parsley, poppy seeds, garlic powder, and Worcestershire. You put the whole thing in the oven and wait for about 15 minutes et voila! Your much-improved pinwheels await.
Get the recipe: Hot Ham and Swiss Pinwheels from The Recipe Critic
