Make these ham and cheese pinwheels, they are soft and packed full flavour.
Generously filled with freshly diced ham, finely grated cheddar cheese, and pineapple all wrapped inside a light and fluffy homemade dough.
These pizza pinwheels are delicious and quick to make. Perfect as an afternoon snack like these cherry tomato and bocconcini skewers or these mini bacon cheese quiche or use them as appetizers for your next party.
About This Recipe
- These are simple ham and cheese appetizers,
- They are light and not greasy,
- Can be eaten hot or at room temperature,
- Budget friendly and easy to make.
How To Make
Start by placing the ham, cheese, pineapple and herbs into a large mixing bowl and set aside. In another bowl make a simple dough with the flour, butter and milk.
Divide the dough into two equal portions, roll each dough ball into a rectangle, spread on some pasta sauce. Top each dough rectangle with half of the filling mixture.
Roll up each rectangle from the long side, then cut each into 15 even sized pieces. Place the piece two lined baking trays and bake until golden brown.
I love this simple homemade dough, it’s soft and easy to make and requires no yeast, which means you can use it straight away.
If you don’t want to make this dough you can always use ready-made puff pastry..
Frequently Asked Questions
These are best made on the day you need them. However, the filling and the dough can be prepared the night before, stored in the fridge, and assembled and baked on the day of serving.
These pinwheels can be made one to two hours before serving and left at room temperature, otherwise they would be best refrigerated.
To warm up pinwheels, place them on a baking tray and loosely cover with aluminium foil. Place in a moderate oven 160°C (320°F) for 5 -10 minutes or till warmed.
Step by Step
1. Making And Rolling The Dough
This is a simple dough, made by rubbing butter into self-raising flour with your fingertips until it resembles fine breadcrumbs, and when combined with milk it creates a soft dough. This is then divided into two.
As this is a soft dough, you are better off rolling the dough out onto a piece of plastic food wrap or a sheet of baking paper.
This will not only prevent the dough from sticking to the bench, it will help you roll up the dough with the filling inside. Use a ruler to trim and patch until you get the correct size.
2. Making The Filling
Lightly spread on two tablespoons of your favourite tomato pasta sauce (or tomato paste if you prefer), onto each of the prepared dough sheets.
You don’t want to add too much sauce, because you will end up with a base that is too wet, which can result in an under cooked dough.
In a large bowl, combine the finely diced ham, grated cheeses, spring onions and drained chopped pineapple, along with the garlic powder and dried oregano and mix well.
Divide the filling into half, then spread evenly and press lightly onto the two prepared dough sheets.
3. Rolling The Dough For The Pinwheel Appetisers
With the long edge of the dough facing you, lift the plastic wrap and roll the dough over the filling (Swiss roll style) until you reach the other side, carefully removing the plastic as you go.
Then cut each roll into fifteen even sized pieces before placing onto baking trays.
4. Baking Ham And Cheese Pinwheels
Place each piece cut side up onto lined or greased baking trays, leaving room between each piece to allow for spreading.
If you want too, you can gently push back any miss-shaped pieces into rounds before baking. Bake in preheated oven until golden brown.
Ham and Cheese Pinwheels
FILLING FROUP 1
- 60 grams (2.11 ounces) spring onion finely chopped
- 140 grams (4.93 ounces) canned pineapple drained and finely chopped
- 200 grams (7 ounces) double smoked ham finely diced
- 40 grams (1.41 ounces) cheddar cheese grated
- 40 grams (1.41 ounces) parmesan cheese grated
- 1 teaspoon garlic powder
- 1 ½ teaspoons oregano dried
- 280 grams (9.87 ounces) self-raising flour sifted
- 40 grams (1.41 ounces) salted butter
- ½ cup milk
FILLING GROUP 2
- 4 tablespoons of your favorite bottled tomato pasta sauce
Preheat oven 180°C (350°F)
- Line two baking trays with baking paper.
- In a large bowl combine all the ingredients from filling group 1 and mix well. Divide the mixture evenly into two. Put aside for later.
- In another a large bowl combine the flour and butter. Using your hands rub the butter into the flour, until it resembles fine breadcrumbs. Then add most of the milk. Use a butter knife to mix the dough until it is combined, adding a little more milk if necessary. Shape into a ball and divide into two.
- Place each dough ball onto a piece of plastic food wrap which measures slightly larger than 20 x 3 0cm (8 x 12 inch).
- Roll the dough out to a 20 x 30 cm (8 x 12 inch) rectangle.
- Divide and spread the sauce evenly between the two dough rectangles.
- Top each with the divided ham/cheese filling mixture.
- Using the plastic food wrap as a guide, roll up the dough from the long edge.
- Cut each roll into 15 even sized pieces.
- Place the pieces cut side up onto the prepared baking trays.
- Bake for 20 – 25 minutes or until golden. Serve warm or at room temperature.