Ham and Cheese Pinwheels with Flaky Crescent Dough and Garlic Butter

Baking tightly rolled crescent dough at high heat turns its outer layers golden and flaky while the ham and cheddar warm through. These Ham and Cheese Pinwheels are sliced rollups brushed with garlic butter, with gooey cheese tucked between buttery dough and ham.

A crescent dough sheet forms the buttery base, with ham slices laid edge to edge and cheddar scattered across the entire surface. The filling keeps each spiral centered. The recipe uses melted butter and garlic powder as a topping rather than mixing them into the filling. Shredded cheddar is recommended for meltability, although the article permits other cheeses and regular crescent-roll dough kept in one sheet.

Roll from a long edge into one log, then cut twelve equal pieces before setting them on two parchment-lined pans. The right finish is a golden-brown top after 17 to 20 minutes at 425°F, with melted cheese visible in the spirals. A loose roll or ham with excess moisture can spoil the shape or leave the center soggy, so keep the layers dry and compact.

Serve the pinwheels hot or cold with roasted vegetables, broccoli salad, roasted cauliflower, or fruit salad, as suggested for a meal. Baked leftovers can be held in an airtight container in the refrigerator or freezer; let them cool completely before freezing. The article also identifies them as a make-ahead lunchbox option for later in the week.