Ham Pineapple Pinwheels

Picture buttery layers of puff pastry turning golden, edges crackling as pockets of melted mozzarella mingle with rosy ribbons of ham and sweet, sun-yellow pineapple.

Imagine the aroma—warm, tangy Dijon and a whisper of chive—floating through the kitchen like a hug you can taste.

These Ham Pineapple Pinwheels are my favorite kind of comfort: playful, bright, and wonderfully satisfying.

They matter to me because they bridge sweet and savory in a way that feels both nostalgic and fresh, the kind of bite that makes guests lean in for seconds.

They shine anywhere: a quick appetizer for busy weeknights, a cheerful platter for Sunday suppers, or a make-ahead treat for game day that bakes up in minutes.

Once, they rescued a last-minute gathering when I needed something impressive without fuss—no one guessed they took under half an hour.

Warm, flaky, and crowd-pleasing? Absolutely. Ready? Let’s cook!

Why You’ll Love It

• Delivers sweet-savory contrast with ham, pineapple, and Dijon zing
• Bakes fast for effortless, crowd-pleasing appetizers anytime
• Freezes beautifully; bake from frozen for zero-stress hosting
• Uses simple ingredients you likely already have
• Slices cleanly thanks to quick chill step

Ingredients

• 1 sheet puff pastry, thawed — keep cold for best puff
• 2 tablespoons Dijon mustard — tangy base for balance
• 6 slices ham, thinly sliced — find quality deli ham with real hardwood smoke
• 1 cup pineapple tidbits, well-drained — pat very dry to prevent sogginess
• 1 cup shredded mozzarella cheese — low-moisture melts evenly
• 1 tablespoon fresh chives, finely chopped — adds gentle oniony freshness
• 1 large egg, beaten — for glossy egg wash
• 1 tablespoon water — thins the egg wash
• 1 tablespoon brown sugar, optional — a touch of caramel sweetness
• 1 pinch red pepper flakes, optional — mild heat to cut the sweet
• 1 pinch black pepper — freshly ground for best aroma

Step-by-Step Method

Preheat & Prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Lightly flour your work surface. Thaw the puff pastry until pliable but still cool. Gather ingredients and equipment. Beat the egg with water in a small bowl to make an egg wash. Drain pineapple thoroughly and pat dry with paper towels to prevent sogginess.

Roll the Pastry

Unfold the puff pastry onto the floured surface. Use a rolling pin to gently roll it into a 10×12-inch rectangle. Keep edges even and corners square. Avoid pressing too hard to preserve layers.

Lift and rotate occasionally to prevent sticking. Dust lightly with flour if needed to maintain smooth movement.

Mix & Brush the Mustard

Stir Dijon mustard with brown sugar and red pepper flakes if using. Create a smooth, spreadable mixture.

Brush the mustard evenly over the pastry, leaving a 1/2-inch border along one long edge. Keep coverage thin but complete for balanced flavor. Avoid oversaturating the pastry to preserve crispness during baking.

Layer the Fillings

Arrange ham slices in an even layer over the mustard. Scatter well-drained pineapple tidbits evenly. Sprinkle shredded mozzarella across the surface. Add finely chopped chives and a pinch of black pepper.

Keep the 1/2-inch border clean for sealing. Distribute ingredients uniformly for tidy, consistent pinwheels.

Seal & Roll Tightly

Brush the clean border with egg wash. Begin rolling from the long edge opposite the border. Roll tightly to enclose the fillings and create a firm log.

Press gently to seal at the egg-washed edge. Place the roll seam-side down to secure. Wipe any leaks and tidy the log for neat slices.

Chill for Clean Slices

Transfer the roll to a tray and place in the freezer for 10 minutes. Firm the pastry without freezing solid. This step helps the layers set and keeps fillings in place.

Make sure the log is evenly chilled for uniform cuts. Prepare a sharp knife while chilling to achieve smooth, clean slices.

Slice Evenly

Remove the chilled roll and place on a cutting board. Use a sharp knife to slice into 16 even rounds. Saw gently without crushing.

Rotate the log occasionally to maintain shape. Adjust pressure to avoid squashing. Arrange slices cut-side up on the prepared baking sheet, spacing slightly for puffing.

Egg Wash & Bake

Brush the tops lightly with remaining egg wash. Avoid dripping down the sides to prevent sticking. Place the sheet in the preheated oven.

Bake for about 12 minutes, until puffed and golden. Rotate the pan halfway if browning unevenly. Remove when edges are crisp and cheese is melted.

Cool Briefly & Serve

Let pinwheels cool on the baking sheet for 5 minutes to set layers. Transfer to a rack if desired to keep bottoms crisp. Serve warm as an appetizer.

Pair with a honey-mustard dip for added sweetness and tang. Store leftovers airtight and reheat at 350°F (175°C) for 6–8 minutes.

Ingredient Swaps

• Cheese: Swap mozzarella with Swiss, provolone, cheddar, or pepper jack; use dairy-free shredded cheese for lactose-free/vegan.
• Meat: Use turkey, prosciutto, or Canadian bacon; for vegetarian, replace ham with sautéed mushrooms, roasted red peppers, or extra cheese.
• Mustard: Substitute Dijon with honey mustard, whole-grain mustard, or a mix of yellow mustard + a touch of honey.
• Pastry: Use crescent roll dough or pie dough in a pinch; for gluten-free, use a GF puff pastry.
• Pineapple: Replace with mango, peach, or apple for a regional twist; for less sweetness, use roasted bell pepper or sun-dried tomato.
• Herbs/Heat: Swap chives with green onion or parsley; replace red pepper flakes with jalapeño, chipotle, or black pepper only.
• Egg wash: Use milk/cream or oil for egg-free; brush with maple syrup + water for a glossy, slightly sweet finish.

You Must Know

Doneness • If bottoms look pale but tops are golden at 12 minutes, move the tray to a lower rack for 2–3 more minutes; this evens heat so the laminated layers fully puff, and you should see distinct flaky rings and no wet dough in the center.

Troubleshoot • When slices unroll on the tray, press the seam under each round and nudge sides closer; the warmth loosens the seal—cooling them 5 more minutes in the freezer firms fat so they hold shape during the first 5 minutes of oven spring.

Flavor Boost • For a sweet-salty pop, dust the pineapple with 1/2 teaspoon brown sugar and a tiny pinch of salt before assembly; the sugar promotes mild caramel notes and the salt heightens ham’s savor—look for light browning on fruit edges.

Avoid • If the pastry feels sticky or stretches, pause and chill the sheet 10–15 minutes; overly soft dough smears layers and leads to tough results—properly chilled dough feels cool and slightly firm to the touch.

Scale • For party trays, double the batch but stagger trays by 4–5 minutes; home ovens drop 25–50°F when loaded, so staggering maintains a steady 400°F and consistent puff and browning across all 32 pieces.

Serving Tips

• Pair with honey-mustard dip or spicy sriracha mayo for sweet-heat balance.
• Serve on a wooden board with fresh chives and pineapple wedges for color.
• Add a citrusy side salad: arugula, orange segments, and light vinaigrette.
• Offer a bubbly drink pairing: prosecco, dry cider, or pineapple spritzer.
• Plate in a warm basket lined with parchment; garnish with extra chive confetti.

Storage & Make-Ahead

Refrigerate cooked pinwheels in an airtight container for up to 3 days.

Reheat at 350°F (175°C) for 6–8 minutes to re-crisp.

For make-ahead, assemble, slice, and freeze raw on a tray, then bag.

Bake from frozen at 400°F for 15–18 minutes.

Best frozen up to 2 months.

Reheating

Reheat gently.

Microwave 20–30 seconds covered.

Oven 350°F for 6–8 minutes on a sheet to re-crisp.

Stovetop skillet over low heat 3–4 minutes, covered, flipping once to warm through.

State-Fair Snack Favorite

Once they’re warm and crisp again, I picture carrying a tray of these ham-pineapple pinwheels through twinkling lights and carnival chatter—everything you love about a state fair, minus the lines.

I want you to taste that salty-sweet whirl: Dijon prickle, buttery layers, juicy pineapple sparks, a little chive confetti. They’re bite-and-stroll food, perfect for fingers, napkins, and quick smiles.

I set them out like tickets—16 golden spirals—so guests can grab, wander, and circle back. If you like heat, a whisper of red pepper flakes gives fairground flair; if you crave creamy, add a thin swipe of cream cheese under the mustard.

Keep them coming in batches, five-minute rests between trays, so the pastry stays shattery, the cheese melty, the mood festive.

Final Thoughts

Give these Ham Pineapple Pinwheels a try and see how the sweet-salty combo wins over any crowd.

Feel free to tweak the cheese, add a little heat, or play with the mustard to make them your own!

Frequently Asked Questions

Can I Make These Pinwheels Gluten-Free?

Yes—you can. I swap in gluten-free puff pastry, check Dijon and ham are certified GF, and dust with cornstarch. I chill the roll well, slice gently, then bake until golden—crisp, tender spirals that sing.

What Dipping Sauces Pair Well Besides Honey-Mustard?

I love creamy sriracha mayo, tangy pineapple-jalapeño salsa, zesty chimichurri, or a silky curry yogurt. Try maple-Dijon aioli, sweet chili-lime, or ginger-soy glaze. I’ll steer you toward contrasts—cool, spicy, herbal, and citrusy—cradling warm bites like cozy lantern light.

How Do I Prevent the Roll From Unsealing?

Seal the edge with egg wash, roll snugly, and chill the log until firm. I press the seam down, place it seam-side down on the sheet, and avoid overfilling—everything stays tucked like a cozy blanket.

Are There Vegetarian Alternatives to Ham?

Yes—use smoked gouda with roasted red peppers, or thinly sliced smoked tofu. I’d also try prosciutto-style mushrooms or marinated tempeh. Brush with Dijon, roll snug, chill, then bake; you’ll get savory-sweet spirals, cozy and golden.

Can I Air-Fry These Instead of Baking?

Yes—you can air-fry them. I preheat to 375°F, arrange slices in a single layer, and cook 8–10 minutes, flipping halfway, until puffed and golden. Work in batches; the kitchen fills with buttery, savory-sweet warmth.