If you’re looking for a dinner-saver idea or a snack that will please everyone, these pizza dough pinwheels with ham and cheese are the answer.
Crispy on the outside, gooey on the inside and incredibly quick to prepare, they will turn a simple roll of dough into a guaranteed hit.
They’re perfect for an impromptu aperitif, for the kids’ snack or as a treat during a game on the couch!
Now let’s see how to make the pizza dough pinwheels with ham and cheese.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll pizza dough
- 4 oz cooked ham (sliced)
- 4 oz Emmental (thinly sliced)
Tools
- 1 Baking sheet
- 1 Knife
How to prepare the pizza dough pinwheels with ham and cheese
Unroll the pizza dough directly onto the parchment paper provided in the package.
Evenly distribute the slices of cooked ham over the entire surface, leaving about 1 centimeter (just under 1/2 inch) free from the edges.
Cover the ham with the slices of Emmental.
Starting from the longest side, roll the dough gently but tightly, helping yourself with the parchment paper, until you form a long cylinder.
With a very sharp knife (best if with a smooth blade), cut pinwheels about 3/4–1 1/4 inches thick.
Place the pinwheels on a baking sheet lined with parchment paper, spacing them slightly. Bake at 356°F for about 25 minutes.
The pinwheels will be ready when they are nicely golden and crispy on the outside, with the cheese melted.
Remove from the oven and serve. The pinwheels are good both hot and cold.
Storage
The pinwheels are great hot, but they remain tasty at room temperature as well. You can store them in an airtight container for 1-2 days. Before eating, reheat them a few minutes in the oven or in an air fryer to restore crispness.
FAQ (Questions and Answers)
Can I replace the cooked ham?
You can replace the cooked ham with speck or salami.
Can I replace the Emmental?
Try smoked provola.
