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These savory ham and cheese pinwheels are a classic party snack no one can resist!
These tasty spirals are full of tender ham, gooey cheese, and tangy Dijon. The green onions add freshness, and the tortillas are soft and chewy.
It’s impossible to eat just one!
No matter the occasion, these pinwheels are a crowd-pleaser. Plus, they taste great chilled or at room temperature, and they’re so easy to make.
Ingredients
- Cooked Ham: The operative word here is “cooked.” I like to get mine straight from the deli. Chop it finely to make rolling the pinwheels easier.
- Shredded Cheddar: The sharp and creamy addition helps hold the filling together.
- Cream Cheese: The base of the cream cheese spread. Use full-fat, block-style cream cheese for the best results.
- Dijon Mustard: It adds a subtle kick of heat and complexity to the overall flavor.
- Worcestershire Sauce: Because honestly, it just makes anything savory taste better.
- Brown Sugar: For a touch of sweetness to balance the more savory flavors.
- Green Onions: The fresh, vibrant garnish adds color and a mild crunch. You may substitute chives if you prefer.
- Burrito-Sized Flour Tortillas: They hold all the tasty fillings. Get burrito-sized ones to maximize the amount of filling each one holds.
How to Make Ham and Cheese Pinwheels
- Mix:
- Combine everything except the tortillas in a large bowl. Mix well until the ingredients are evenly dispersed throughout the cream cheese.
- Spread:
- Spread about 1/4 cup of the mixture evenly over each tortilla, covering the entire surface.
- Roll and chill:
- Roll each tortilla tightly. Then, pop them in the fridge to chill for 30 minutes to firm up.
- Cut and serve:
- Remove the chilled rolls from the refrigerator. Trim the ends to make them neat, then slice them into 1-inch pinwheels. Serve immediately or refrigerate until ready to serve. Enjoy!
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Tips for the Best Ham and Cheese Pinwheels
Pinwheel recipes are straightforward and easy to follow. But these tips make them more delicious.
Soften things up. Mixing cream cheese can be a pain if it’s cold. Seriously, try it. It’ll wear your arm out! Avoid that hassle by setting the cream cheese out early. Let it warm to room temperature to make it easier to spread and mix.
Cut everything small. Shred the cheese into small pieces for easier mixing. The same goes for the ham and green onions (or chives). Chop them ultra-fine so they’ll incorporate better.
Don’t leave clear edges. Spread the cream cheese mixture evenly, all the way to the edges.
Stay away from corn. Avoid corn tortillas. They’re too brittle and won’t roll well. Stick to flour tortillas, and be sure to get the larger burrito-sized ones.
Try a toothpick trick. If you roll the tortilla up tightly enough, it should hold its shape. If it doesn’t, use strategically placed toothpicks to hold everything together. Once it chills in the fridge, you should be able to remove them without issue.
Get out the serrated knife. Use a gentle sawing motion to cut smoothly through them. Be sure the knife is clean, sharp, and serrated. Dull, dirty, non-serrated knives tend to smash the pinwheels rather than cut through them cleanly.
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Variations
Feel free to try any variation below to better suit your tastes.
Try different cheeses. Experiment with Swiss, Gruyere, mozzarella, and more. If you can shred it, you can use it in the cream cheese spread. You can even mix different kinds for a more complex flavor.
Use flavored tortillas. Flour tortillas come in many different flavors, including sun-dried tomato and spinach. You can use them for more flavor or to make colored pinwheels to suit a themed occasion.
Toss in some veggies. Mix in some shredded lettuce, roasted red peppers, olives, or pickles for flavor and crunch. Be sure to dice them into small pieces to fit in with the pinwheels. I also wouldn’t mix them in with the spread. Just layer them on top.
Vary up the meat. Ham and cheese is a classic combination. These pinwheels will work with a wide variety of meats, though. Try turkey, chicken, roast beef, etc.
For a vegetarian-friendly option. Simply leave out the ham. The pinwheels will still taste great without it. You can pile on extra veggies, too.
Add bacon. Mix bacon bits in with the other ingredients in the cream cheese spread. Or cook bacon until it’s extra crispy, then crumble it into tiny pieces.
How to Store
Because these taste great chilled, dealing with leftovers is a snap.
To Store: Place the pinwheels in an air-tight container. Separate each layer with parchment paper to prevent sticking. Then refrigerate them for up to 3 days.
To Freeze: Flash-freeze the pinwheels in a single layer on a baking sheet. Then, store them in freezer-safe bags or containers for up to 2 months.
To Thaw: Transfer the frozen pinwheels to the fridge. They should thaw within several hours. No need to heat them.
Frequently Asked Questions
- → What type of ham is best for pinwheels?
Use cooked deli ham, finely chopped to ensure easy rolling and even distribution throughout the spread.
- → Can I substitute other cheeses?
Absolutely. Swiss, Gruyere, mozzarella, or any shredded cheese work well and offer different flavor profiles.
- → Why use burrito-sized tortillas?
Burrito-sized flour tortillas hold more filling and roll tightly without cracking, unlike smaller or corn tortillas.
- → How do I keep pinwheels from unrolling?
Roll tortillas tightly and chill to firm them. Use toothpicks if needed to secure while chilling, then remove before serving.
- → Can I prepare pinwheels in advance?
Yes, assemble and chill them for at least 30 minutes before slicing. Store in airtight containers for up to 3 days refrigerated.
- → Are there vegetarian options?
Simply omit the ham and add extra vegetables or cheese varieties for a delicious vegetarian-friendly version.