These Ham & Cheese Pinwheels are one of those recipes I stumbled into during a chaotic school morning — and they’ve been a lunchbox lifesaver ever since. My kids love anything that looks like a “swirl,” so when these came out of the oven the first time, golden and cheesy, they disappeared before they even cooled. Now they’re a regular part of our Sunday meal prep and emergency-weekday “Mum, I need something now!” moments.
They’re soft, buttery, and ridiculously easy — just roll, slice, bake, and you’re done in under 15 minutes. No complaints, no crusts left behind, and no mess in the lunchbox. They’re perfect warm or cold, and they freeze beautifully, which means I can grab a few on busy mornings and know the lunchbox will come home empty.
This is one of those simple little recipes that just works — comforting, reliable, and always kid-approved. Every time I make them, I feel like I’ve unlocked an easy win in the never-ending lunchbox game.
Ingredients (Makes 12 pinwheels)
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1 sheet puff pastry (thawed but still cold)
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2–3 tbsp cream cheese or soft butter
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3–4 slices ham (thin, deli-style)
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½ cup (50g) grated cheese (cheddar, mozzarella, or Colby)
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1 tsp Dijon or mild mustard (optional, adds flavour)
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1 egg, lightly beaten (for egg wash)
Step-by-Step Instructions
1) Prepare the tray
Preheat the oven to 200°C (390°F). Line a baking tray with baking paper. Lay the puff pastry sheet flat on a board. If the pastry feels soft, chill it for a few minutes so it’s easier to handle.
2) Spread the filling
Spread a thin, even layer of cream cheese (or butter) over the pastry, right to the edges. Add a light swipe of mustard if you like. Arrange the ham in an even layer, then sprinkle the grated cheese all over, including the edges so every slice is cheesy.
3) Roll
Starting from one side, roll the pastry into a snug log without compressing it. Pinch the seam to seal. If the log is too soft to slice cleanly, place it in the fridge for 5 minutes to firm up.
4) Slice
Using a sharp knife, cut the log into 12 even rounds. Place them cut-side up on the prepared tray, leaving a little space between each for puffing.
5) Bake
Brush the tops lightly with beaten egg. Bake for 10–15 minutes, or until the pinwheels are golden, the pastry has puffed up, and the cheese is bubbling. Let them cool on the tray for 5 minutes before serving or packing.
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