Ham and Cheese Pinwheels

Why I Used Pizza Dough

I went with refrigerated pizza dough instead of the crescent tube biscuits because I thought it might spread a little better into a rectangle. Honestly? It wasn’t really any easier. It took me a solid ten minutes to get it shaped right. I kept lifting it up, stretching it, and pulling the edges because it was still cold and kind of stiff.

About halfway through, I looked it up and realized I should’ve let the dough sit out at room temperature first. So, pro tip: give it 30 minutes on the counter before you start working with it. Once mine started warming up, it became a lot easier to shape.

I also didn’t use a rolling pin. Everything I read said that it might make the dough tough, so I just used my hands. It worked fine so just be patient.

Ingredients

• 1 package (16 oz) refrigerated pizza dough, let rest at room temperature for 30 minutes
• 8 slices deli ham
• 12 slices of Swiss cheese
• 1/2 cup (1 stick) butter
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds

Ham and Cheese Pinwheels with Pizza Dough (recipe)

Step 1: Preheat and prep: I preheated my oven to 350°F and sprayed a 9×13 baking dish with nonstick spray. Then I spread the dough onto a lightly floured surface. It took some work, but eventually I got it to about 11 by 17 inches.

Step 2: Layer the filling: I laid 8 slices of ham right on top of the dough, then added 12 slices of Swiss cheese. I used it all, but it was a lot of filling. You could definitely cut it back if you prefer a less cheesy bite.

Step 3: Roll and slice: Starting from the long edge, I rolled the dough into a log. I trimmed about half an inch off each end to clean it up, then sliced the rest into 15 even pieces.

Step 4: Make the glaze: In a small saucepan, I melted the butter with the brown sugar, Dijon mustard, and poppy seeds over medium-low heat. Once everything was melted and smooth, I used a pastry brush to coat the tops of each pinwheel generously.

3 Simple Ways to Change the Dough or Filling

I’ve made a few different versions of these, depending on what I have in the fridge:

Puff Pastry – If you want something flakier and a little more elegant, puff pastry works really well. Just make sure it’s fully thawed before you start rolling or it’ll crack. Bake time stays about the same.

Crescent Rolls – I’ve also tried crescent roll dough. You just roll it into a sheet and pinch the seams. These turn out super soft and buttery.

Turkey and Cheese Swap – Not a ham fan? I’ve used deli turkey with sharp cheddar and it was just as good. Great option if you’re serving picky eaters or want something a little different.

Perfect for Parties, Brunches, and Snack Boards

These are great for brunch, baby showers, or anytime you need a warm finger food that feels a little special. I like to serve them with honey mustard or even a creamy ranch on the side for dipping.

If you’re building an appetizer spread, you might also love:

• Ham and Cheese Sliders: Similar flavor but made with Hawaiian rolls and a buttery baked topping.
• Roast Beef and Cheddar Sliders: Hearty and bold with melted cheese and tangy roast beef.
• Sloppy Joe French Bread: A fun, mess-free take on a classic sandwich—great for feeding a group.

Storage and Make-Ahead Tips

To store – These keep well in the fridge for up to 4 days. I just put leftovers in an airtight container and reheat them in the oven at 350°F for about 10 minutes to get them crisp again.

To prep ahead – If I’m serving them for a party, I sometimes assemble them a few hours ahead and just hold off on adding the butter topping until right before baking. Makes party day so much easier.