Sweet and salty ham and cheddar wrapped up in flakey crescent rolls, topped with a grainy mustard butter. A delicious snack, or the perfect holiday appetizer. This is one of those things that’s so easy it doesn’t really require a recipe, but sometimes it’s just nice to have someone tell you what to do.
For this batch, I used my leftover Christmas vegan ham, and my slices ended up being a little thicker. Thin slices of ham (deli style) would make for more neat looking pinwheels.
Spacing them out on the baking sheet lets all the sides brown nicely. If you aren’t a mustard person, omit the grainy brown mustard from the butter, but ham, cheese, and mustard is a pretty spectacular combination.
For this round, I used Violife Cheddar Cheese slices, and Tofurkey ham. The rolls were Immaculate Baking, but the Pillsbury ones are also vegan.
This seems like a classic appetizer or snack that I didn’t grow up eating, but they are so comforting and tasty. These would also make for a perfect Christmas morning breakfast. I’ve tried something similar with a little scrambled egg in the mix as well.
If you try this recipe, let me know what you think by commenting below, or tagging me in your photos on instagram, @namasteandchow!
Vegan Ham and Cheese Wheels
(Makes 8 large rolls)
1 package of crescent rolls
6 slices of vegan ham (the thinner sliced the better)
4 slices of vegan cheddar
2 T vegan butter
1 T grainy brown mustard
Bread & butter pickles (optional)
Extra mustard for serving (optional)
Method:
1. Preheat oven to 375 degrees. Lightly grease a baking sheet.
2. Roll the crescent rolls out as one sheet on a cutting board. Pinch the seams together.
3. Lay the cheese slices across the middle of the dough, staying about an inch from the edges. Depending on how your dough rolled out, use the 4th slice of cheese in smaller pieces to fill in an extra space.
4. Layer ham slices over the cheese.
5. Starting with the shorter side, roll the dough into itself. If you want smaller pieces, roll from the length-wise.
6. Using a sharp serrated knife, cut the roll into one inch slices.
7. Spread out the pinwheels on a baking sheet, about an inch of space between each roll.
8. Melt butter and mustard in a microwave safe dish for 30 seconds.
9. Brush tops and sides of the pinwheels with the butter mixture, then bake for 15 minutes, or until nicely browned and bubbly.
10. Let cool for 5 minutes, then enjoy! Serve with sweet pickles and extra mustard.