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ham pineapple pinwheel appetizers

Ham Pineapple Pinwheels

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 32 minutes
Course Appetizer
Cuisine American
Servings 16 pinwheels

Equipment

  • 1 Baking sheet
  • 1 sheet parchment paper
  • 1 Rolling Pin
  • 1 sharp knife
  • 1 Small bowl
  • 1 pastry brush

Ingredients
  

  • 1 sheet puff pastry thawed
  • 2 tablespoon Dijon mustard
  • 6 slice ham thinly sliced
  • 1 cup pineapple tidbits well-drained
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon fresh chives finely chopped
  • 1 large egg beaten
  • 1 tablespoon water
  • 1 tablespoon brown sugar optional
  • 1 pinch red pepper flakes optional
  • 1 pinch black pepper

Instructions
 

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Lightly roll the thawed puff pastry into a 10x12-inch rectangle on a lightly floured surface.
  • Stir Dijon mustard with brown sugar and red pepper flakes in a small bowl if using.
  • Brush the mustard mixture evenly over the pastry, leaving a 1/2-inch border on one long edge.
  • Layer ham slices evenly over the mustard, then scatter pineapple tidbits and mozzarella on top.
  • Sprinkle with chives and a pinch of black pepper.
  • Beat the egg with water to make an egg wash.
  • Brush the border with egg wash, then roll the pastry tightly from the opposite long edge toward the egg-washed edge to seal.
  • Place the roll seam-side down and chill in the freezer for 10 minutes to firm for cleaner slicing.
  • Slice the roll into 16 even rounds using a sharp knife and arrange cut-side up on the prepared baking sheet.
  • Brush tops lightly with remaining egg wash.
  • Bake for 12 minutes or until puffed and golden, then cool on the sheet for 5 minutes before serving.

Notes

Drain pineapple very well and pat dry to avoid soggy pastry, and consider dusting the ham with a tiny bit of cornstarch if your pineapple is extra juicy. Chilling the rolled log makes slicing neater and helps the pinwheels keep their shape in the oven. Swap mozzarella for Swiss or provolone for a sharper flavor, or add a thin smear of cream cheese under the mustard for extra richness. The pinwheels can be assembled, sliced, and frozen raw; bake from frozen at 400°F (200°C) for 15–18 minutes. Serve warm with a honey-mustard dip, and store leftovers in an airtight container, reheating in a 350°F (175°C) oven for 6–8 minutes to re-crisp.
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