One of the very first little recipes that I blogged was my Ham & Swiss Pinwheels. I started making these years and years and years ago and they’re always a favorite when friends come over. The other day, someone from church asked me to bring them for breakfast…and I thought, you know what? It’s time to mix and match those pinwheels just a bit. All I did was add bacon and switch out the cheese and oh my goodness! Such yummy little bites were born! These are great for appetizers, quick little breakfast bites and I’ve even served them for lunch before too.
I mean…how could they not be good?
This recipe makes about 14 pinwheels.
1 (17 oz) box of puff pastry sheets (from the freezer department, I use Pepperidge Farm)
8 slices of really great ham (I use Boar’s Head Sun Dried Tomato Ham)
8 slices of Gruyere Cheese
8 slices of uncooked bacon
Preheat your oven to 400 degrees.
Line a baking sheet with foil and lightly spray with Pam. Set aside.
Make sure your puff pastry sheets have come to room temp per box directions.
On your counter, open and lay out both puff pastry sheets. Next, lay four slices of ham down the center of each one. Next, top ham with four slices of Gruyere down the center and then finally, lay four pieces of uncooked bacon down the center of each puff pastry sheet.
Roll the puff pastry sheet into a log starting with the left side, rolling across the middle (where your filling is) and then rolling to the right. Your puff pastry should now be in a log. Press the seam down to make sure it doesn’t come a part.
Slice each log into about 7 pieces and then lay each pinwheel piece flat on your prepped baking sheet.
Bake pinwheels about 8 to 10 minutes.
Remove from oven and serve immediately.
I’m telling you…people love these little pinwheels :).