These Easter Ham and Cheddar Pinwheels are the kind of brunch bite that disappears fast—like, “wait, who took the last one?” fast. They’re warm, cheesy, a little tangy, and perfectly snackable for holiday mornings, spring parties, baby showers, and everything in between.
They also look way more impressive than the effort required. Store-bought dough does the heavy lifting, and you get that classic ham-and-cheddar combo in cute little spirals that feel very brunch-table-ready.
Why You’ll Love This
They’re quick to prep, easy to serve, and totally make-ahead friendly—plus the buttery mustard glaze gives them that “special occasion” vibe without adding stress.
Ingredients
- 1 (13.8-ounce) can refrigerated pizza dough (or crescent dough sheet)
- 1 1/2 cups shredded sharp cheddar cheese
- 8 ounces deli ham, thinly sliced (honey ham or smoked ham both work)
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons unsalted butter, melted
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley (optional, for a springy look)
- 1 tablespoon poppy seeds (optional, but cute and tasty)
- Flour, for lightly dusting your surface
How to Make It
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it so nothing sticks.
- On a lightly floured surface, unroll the pizza dough and gently roll it into a rectangle (about 10×14 inches). If you’re using crescent dough sheet, press any seams closed.
- In a small bowl, mix together the Dijon mustard and mayonnaise. Spread it evenly over the dough, leaving a 1/2-inch border on one long edge so it seals nicely.
- Layer the ham over the mustard mixture, covering the dough in an even layer. Sprinkle the shredded cheddar on top, distributing it all the way to the edges (except that sealing border).
- Starting from the long side opposite the clean border, roll the dough up tightly into a log. Pinch the seam to seal, then place the log seam-side down. For cleaner slices, chill the log in the fridge for 10–15 minutes.
- Using a sharp serrated knife, slice into 10–12 even pinwheels (about 1-inch thick). Arrange them cut-side up on the baking sheet, leaving a little space between each.
- In another small bowl, stir together the melted butter, honey, garlic powder, onion powder, and dried parsley. Brush the tops of the pinwheels with the mixture. Sprinkle with poppy seeds if using.
- Bake for 14–18 minutes, or until the pinwheels are puffed and golden and the cheese is bubbly. Let them cool for 5 minutes so the cheese sets slightly, then serve warm.
Tips for the Best Results
- Go thin on the ham. Thick slices can make rolling tricky and cause the pinwheels to pop open. Ask for thin deli slices or gently fold larger slices to fit.
- Chill before slicing. A quick 10–15 minutes in the fridge firms everything up so you get neat spirals instead of squished ones.
- Use sharp cheddar. It brings more flavor so each bite tastes like something (in the best way).
- Seal like you mean it. Leave that clean edge of dough and pinch the seam well so the roll stays together in the oven.
- Cut with a serrated knife. It saws through the roll without compressing the layers.
- Don’t skip the butter brush. It’s what gives you that glossy, bakery-style top and extra flavor.
Variations
- Swiss + ham “classic deli”: Swap cheddar for shredded Swiss or Gruyère and add a tiny pinch of black pepper.
- Hawaiian-style: Add a thin layer of crushed pineapple (squeezed very dry) and use smoked ham for sweet-salty vibes.
- Spicy brunch energy: Mix a little hot honey or a pinch of cayenne into the butter glaze, or add thin sliced pickled jalapeños.
- Green goddess spring version: Add a handful of baby spinach (pat dry) and use a chive-and-onion cream cheese spread instead of mayo.
- Everything bagel moment: Skip poppy seeds and top with everything bagel seasoning before baking.
Storage & Reheating
Store leftover pinwheels in an airtight container in the fridge for up to 4 days. Reheat in a 325°F oven or air fryer for 5–8 minutes until warmed through and crisp on the edges (microwaving works in a pinch, but the dough will be softer). They can also be frozen baked for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
Can I make Easter Ham and Cheddar Pinwheels ahead of time?
Yes. You can assemble the roll, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Slice and bake right before serving. This is clutch for Easter morning when the kitchen is already busy.
What dough works best for pinwheels: pizza dough or crescent dough?
Pizza dough gives a slightly chewier, sturdier bite and holds its shape well. Crescent dough bakes up softer and more buttery. Both are great—choose based on your vibe and what’s in your fridge.
How do I keep the pinwheels from unrolling while baking?
Roll the log tightly, pinch the seam firmly, and place slices seam-side down when possible. Chilling the roll before slicing also helps the pinwheels keep their spiral shape as they bake.
Can I use leftover Easter ham instead of deli ham?
Totally. Chop leftover ham into very small pieces or slice it thin so it rolls easily. If your ham is on the salty side, go a little lighter on the mustard and use sharp cheddar (it balances everything).
What should I serve with these for brunch or a party?
For brunch: fresh fruit, a simple arugula salad, and something sweet like mini muffins. For parties: add a dip like honey mustard or a light ranch, plus crunchy veggies and pickles on the side for that snack-board feel.