This little recipe is a new favorite of mine, and when I made it on Sunday I was sure to document it while I had enough light. It’s one of those recipes where there’s probably a million different slight variations and everyone’s grandma probably does something a little unique. Ham & cheese rolls have always been a staple in both mine and Adam’s families, but in different forms and for different occasions. Adam’s mom makes them on delicious King’s Hawaiian rolls anytime of the year, and my mom uses small Sister Schubert rolls and reserves them strictly for Christmas morning. Each of their recipes are conceptually the same, but slightly different, and oh so delicious. (And ALWAYS a crowd pleaser!)
I’ve seen these ham & cheese pinwheels at baby showers, luncheons, potlucks, etc, but never really took the time to learn how to make them. They’re pretty much the same as every other ham & cheese roll recipe out there, with the exception of the bread and glaze! The big secret to this recipe? Brown sugar and pizza crust!
Whenever I google a recipe, if I don’t Pinterest it (because we live in a time where Pinterest is now a verb), I usually just scroll through the results page quickly as I’m running into Kroger, and add together the common denominators of each recipe that look good and go with it. I’m sure that drives Adam nuts because I’m always complaining about screwing up recipes and really it’s because I don’t stick to them. And because of this, I’m terrible at actually remembering what I did and used, so this recipe might be “a little of this” and “a little of that”. But regardless, THESE ARE SO GOOD!!!!!
Here is what you’ll need:
- Flour (just a few finger fulls to cover your counter)
- Pillsbury Original Pizza Crust (not thin crust)
- Thinly sliced blackforest ham (or whatever ham tickles your fancy)
- Thinly sliced swiss cheese
- Extra virgin olive oil (maybe like a Tbsp)
- Worcestershire sauce (~1 or 2 Tbsp??)
- Dijon mustard (a couple good squirts)
- Butter (half a stick)
- Brown sugar (several pinches)
- Poppy seeds (2 or 3 shakes)
^^^ I should write a cookbook.
So first, sprinkle some flour on your counter or workspace so your pizza crust won’t stick. Then roll out your pizza crust and spread it out as best you can.
Add your layer of ham by covering the crust with as many slices as you want. I did it so they barely overlapped. Then add your layer of swiss cheese on top of the ham.
Next, roll it all up like a burrito! Kind of. Be gentle!
Before you cut your ham & cheese roll burrito into slices, pour your EVOO over the dough.
Cut your roll into 12 slices. Or as many as you prefer. 12 always seems to be the magic number.
Spray a 9 x 13 casserole dish with nonstick spray, and place your rolls into it face up. (Or really I guess it doesn’t matter)
In a saucepan, heat up your worcestershire sauce, mustard, butter, brown sugar, and poppy seeds, and whisk together until mixed well.
Once your mixture is hot and mixed, pour over your rolls so it coats them all somewhat evenly.
Bake at 350 for 30 mins. (Or was it 375 for 20? It’s for whatever the pizza crust wrapper says, ha!)
Basically just keep an eye on them and take them out when they start to turn golden brown and the dough looks done!
Enjoy your weekend!
Do you have a variation of this recipe you like to make? What’s your favorite pinwheel recipe? (This works really well with Pizza Pinwheels!)