This prissier version of ham and cheese sandwiches came to fruition when I was trying to use up all the perishable items in my refrigerator as Hurricane Dorian loomed.  As it turns out, my over-zealous preparations for the storm were unnecessary (all we received was a stiff breeze, a couple of downpours, and no power outage—I’m not complaining!), but this creation was well worth all my efforts.  These pinwheels are great as an appetizer, packed in a lunch box, eaten alongside a salad, or served in leu of rolls with soup.

 

1 can thin crust refrigerated pizza dough, such as Pillsbury

2 Tbsp Dijon mustard

2 Tbsp honey

1/4 – 1/3 lb smoked Gruyere cheese, such as Boars Head brand, thinly sliced

1/4 lb Virginia country ham, such as Boars Head brand, thinly sliced

1/2 cup freshly grated Parmesan cheese, or to taste

 

1. Pre-heat the oven to 400 degrees.  Line a large baking sheet with parchment paper.

2. Unroll the pizza dough onto a large cutting board and roll it into a 12 x 9-inch rectangle.

3. In a small bowl, whisk the mustard and honey together.  Spread the mixture in a thin, even layer over the surface of the dough, leaving a 1/2-inch border along one long (12-inch) edge.

4.  Place slices of smoked Gruyere cheese in an even layer over the dough, once again, leaving the 1/2-inch border.

5. Place slices of ham evenly over the layer of cheese, avoiding that 1/2-inch border.

6. Using your hands, gently press the filling down into the dough.  Starting at the long edge, roll the dough, jelly roll-style, into a 12-inch long log.  Using your fingers, gently press the seam down to seal it.  Maneuver the dough so the log is seam-side down.

7. Using a sharp knife, cut the log into 1-inch slices.

8. Place the slices on the baking sheet, about 1 inch apart, and sprinkle with the Parmesan cheese.

9. Bake the pinwheels for 13-16 minutes, until golden and the cheese is melted.  Serve immediately or at room temperature.

Makes 12 servings