Ham and Cheese Puff Pastry Pinwheels
| 1 sheet | puff pastry (thawed) |
| 5 slices | ham |
| 1 cup | shredded cheese |
| 1 tsp | Dijon mustard (optional) |
| 1 | egg (beaten) |
| 1 tsp | dried herbs (optional) |
| Prepare the Puff Pastry |
| Preheat your oven to 200°C and line a baking sheet with parchment paper. |
| On a lightly floured surface, roll out the puff pastry sheet into a rectangle about 10×12 inches. |
| Add the Filling |
| Spread a thin layer of Dijon mustard over the pastry (if using). |
| Evenly layer the ham slices over the pastry, leaving a small border around the edges. |
| Sprinkle the shredded cheese over the ham. If desired, add a light sprinkle of dried herbs for extra flavor. |
| Roll and Chill |
| Starting from one long edge, tightly roll the pastry into a log. |
| Wrap the log in plastic wrap and refrigerate for at least 15–20 minutes to firm up. This step ensures cleaner cuts. |
| Slice and Arrange |
| Remove the log from the refrigerator and slice it into 1/2-inch thick pinwheels using a sharp knife. |
| Arrange the pinwheels on the prepared baking sheet, spacing them about 1 inch apart. |
| Brush with Egg Wash |
| Brush the tops and edges of the pinwheels with the beaten egg. This will give them a beautiful golden color when baked. |
| Bake |
| Bake in the preheated oven for 15–20 minutes, or until the pinwheels are puffed and golden brown. |
| Cool and Serve |
| Allow the pinwheels to cool slightly on the baking sheet before serving. Serve warm for the best flavor and texture. |