Baked Ham and Cheese Pinwheels with Dijon Poppy Seed Butter

Plan ahead by assembling all 12 ham and cheese pinwheels in the baking dish for the night before the party, and then bake while brushing on the sauce when needed. These warm spirals of pizza dough incorporate thinly sliced ham and Swiss cheese. They rest beneath a golden layer of Dijon, Worcestershire, along with poppy-seed butter.

A 14-ounce can of pizza dough serves as the base which, when flattened, forms a uniform rectangle to ensure that the ham and cheese are evenly spread across every single slice. Thinly shaved deli ham along with thin slices of Swiss cheese keep the rolled layers nice and compact. They do not create them in order to be bulky. The optional sauce combines along with melted butter, Dijon mustard, Worcestershire sauce, minced onions, and poppy seeds. This blend provides a savory glaze during the initial bake.

Roll from the shorter edge with care into a tight log, and then cut it into progressively smaller sections before ultimately making the final slices. This method assists in maintaining the rounds in shape, especially when utilizing a sharp serrated knife with light pressure. After a duration of 15 minutes, the rolls are now ready for the brushing process. Bake them once more until golden brown. Overfilling with thick meat or cheese often tends to be the common problem, since it can considerably make the neat slicing of portions much more difficult.

Allow the pinwheels to rest in the pan for a total of 5 minutes before serving them warm. For the planned leftovers, place the finished rolls in a covered container inside the refrigerator; the source also notes that some individuals enjoy them cold. They can serve as both a snack and with a party appetizer. They also work well for a light lunch with a chopped salad or vegetables.