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Easy Ham and Cheese Pinwheels: Best School Lunch Idea

ham and cheese pinwheels - featured image
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These ham and cheese pinwheels are a quick and easy lunchbox hero, made with crescent rolls, cream cheese, ham, and mozzarella. They come together in under 20 minutes and taste great warm or cold.

Ingredients

Scale
  • 1 can (8 oz) crescent roll dough (e.g., Pillsbury original)
  • 4 oz cream cheese, softened
  • 6–8 thin slices deli ham (about 1/4 lb)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried parsley (optional)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Let cream cheese soften at room temperature for 15-20 minutes, or microwave for 10 seconds.
  3. In a small bowl, mix softened cream cheese with garlic powder and dried parsley until smooth.
  4. Open crescent roll can, unroll dough onto a clean surface. Press seams together to form a rectangle. Roll gently into a 12×8 inch rectangle.
  5. Spread cream cheese mixture evenly over dough, leaving a 1/2-inch border around edges.
  6. Layer ham slices on top of cream cheese, overlapping slightly to cover.
  7. Sprinkle shredded mozzarella evenly over ham.
  8. Starting from the long edge, roll dough tightly like a sleeping bag. Pinch seam to seal. Place seam-side down.
  9. Using a sharp serrated knife, cut roll into 12 even slices (about 1 inch thick) using a gentle sawing motion.
  10. Place pinwheels on prepared baking sheet, about 1 inch apart.
  11. Brush tops with egg wash.
  12. Bake for 12-15 minutes, until tops are golden brown and cheese is bubbly. Let cool on baking sheet for 2 minutes, then transfer to a cooling rack. Let cool at least 10 minutes before serving.

Notes

Let cream cheese soften before spreading to avoid tearing dough. Use a gentle sawing motion when cutting to keep pinwheels round. For make-ahead, assemble the roll the night before, wrap in plastic, refrigerate, then slice and bake in the morning (add 2 minutes to bake time). Store leftovers in an airtight container in the fridge for up to 4 days. Freeze baked pinwheels for up to 3 months.

Nutrition

Keywords: ham and cheese pinwheels, school lunch, easy appetizer, crescent roll recipe, kid-friendly lunch

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