I came across a recipe for ham and cheese pinwheels and decided to change it up to make it my own. While it's certainly not the most healthy option, it's definitely a great addition to a lunch or something quick to grab for breakfast. For lunch today, I'm having a salad paired with two of the pinwheels, which makes for a lunch that is both decadent but veggie-filled.
Ingredients:
1 pkg. of Pillsbury Crescent Rolls
1/2 cup Kraft Mexican Cheese blend
3 slices of deli ham
Mustard*
Instructions:
1. Preheat oven to 350 degrees and spray cookie sheet with cooking spray (I prefer the Olive Oil spray).
2. Roll out crescent roll dough onto the cookie sheet and pinch the perforations so as the dough won't separate.
3. Spread mustard* onto the dough. I used mustard because it isn't too terribly caloric, but there are so many other yummy options, like mayonnaise, horseradish sauce, or even cream cheese.
4. Layer sliced ham onto dough. I used Virginia ham, and I'm not the biggest fan of deli meat, so I used it sparingly, so that most of the dough was covered, but there were no double layers.
5. Sprinkle cheese mix generously over the ham so that it is evenly covered.
6. Beginning with the longest edge, roll up the dough and filling.
7. Slice the dough into around 1/2 inch slices. Placing the dough in the freezer for 10-15 minutes will result in easier and more even slices.
8. Place slices on cooking sheet and bake for 11-14 minutes or until golden brown.
9. Cool and serve! These are great alone or with a dip, like ranch.
Makes 12 pinwheels. Nutrition: 80 calories per pinwheel