Ham and Cheese Pinwheels with “Everything” Bagel Seasoning

Ham & Cheese pinwheels arranged on grey serving dish.

These Ham and Cheese Pinwheels are an easy & elegant appetizer or brunch idea. Given a bit of tang from dijon mustard & taken over the top with “everything” bagel seasoning. 

These Ham and Cheese Puff Pastry Appetizers are my new go-to for holiday entertaining. 


  • Salty ham that gets nice and crispy in the oven. 
  • That melty, delicious cheddar cheese. 
  • The tang of the dijon mustard. 
  • The light and flaky puff pastry. 
  • That sprinkling of “everything” bagel seasoning. 

Ham and Cheese Pinwheel Ingredients

You only need 5-ingredients to make these pinwheel appetizers

  1. Puff Pastry
  2. Dijon Mustard
  3. Sliced Ham
  4. Cheddar Cheese
  5. Everything Bagel Seasoning

I love using Cabot’s Seriously Sharp Shredded Cheddar Cheese in this recipe. It melts perfectly, and deliciously sharp & tangy, which is the perfect pairing for salty ham. Cabot is celebrating their 100th year as a co-operative in 2019 and is owned by farm families throughout New England & New York with 100% of its profits going back to the farmers. They’re also a certified B Corporation, which is pretty awesome in my book.Bag of shredded cheese next to rolled out puff pastry and bowl of everything bagel seasoning.

What is Everything Bagel Seasoning? 

  • Everything bagel seasoning is a blend of poppy seeds, sesame seeds, dried garlic, dried onion, caraway seeds and salt. Just like you’d find on an “everything” bagel. It’s now become widely available as a spice mix (I get mine at Trader Joe’s). But you can also make your own. 

Everything Bagel Seasoning Ingredients:

What is Puff Pastry? 

Puff pastry is a dough that you’ll find in the frozen section of the grocery store, near the pie crusts. It bakes up extremely light and flaky and is perfect for both sweet & savory recipes. 

Puff pastry rolled out.

How to Use Puff Pastry

You will need to thaw the puff pastry overnight in the refrigerator or for 30-45 minutes at room temperature before using. Roll the puff pastry out on a lightly floured surface to prevent sticking. And you’ll want to keep the puff pastry cool. If it gets too warm, it will become hard to work with and won’t puff up properly when it’s baked. If it becomes too sticky, simply return it to the refrigerator. 

After assembling these puff pastry pinwheels, I return them to the refrigerator for 15 minutes before baking just to ensure that they’ll be cold when they go into the oven, ensuring that they’ll puff up properly in the oven. 

Steps diagram for making ham & cheese pinwheels.

Can Puff Pastry Appetizers be Made Ahead of Time? 

  • It’s best to bake these ham & cheese pinwheels first, and then store them. They are best served fresh, but they can be reheated in a 375-degree oven for about 10-minutes, until warm. They are also great served at room temperature. 

Can you Freeze Pinwheel Appetizers? 

  • Yes! These ham & cheese appetizers can be baked and frozen for up to two months. Store them in an airtight container. When ready to serve, bake at 375-degrees until warmed through. 

Appetizer Recipes: 

Wine Pairings for Ham and Cheese Appetizers: 

  • White Wine: Riesling, Prosecco, Chenin Blanc
  • Red Wine: Grenache, Zinfandel, Lambrusco
  • Rosé is another great wine pairing option. Ham & cheese pinwheels arranged on grey plate.

Plate of ham & cheese pinwheels next to bowl of everything bagel seasoning.

Ham and Cheese Puff Pastry Appetizers with “Everything” Bagel Seasoning

Overhead close up of ham & cheese pinwheel.

Ham and Cheese Puff Pastry Appetizers with “Everything” Bagel Seasoning

These Ham and Cheese Pinwheels are an easy & elegant appetizer or brunch idea. Given a bit of tang from dijon mustard & taken over the top with “everything” bagel seasoning.
3 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 20 minutes
Total Time: 50 minutes
Servings: 6 people


  • 2 sheets frozen puff pastry (thawed overnight in the refrigerator or 40 minutes at room temperature)
  • 2 Tablespoons Dijon mustard (divided)
  • 12 slices ham (divided)
  • 2 cups grated Cabot Vermont Sharp Shredded Cheddar Cheese (divided)
  • ½ Tablespoon Everything Bagel Seasoning
  • Chopped fresh parsley (to garnish)


  • On a lightly floured surface, roll each sheet of puff pastry into a 10x12-inch rectangle.
    Puff pastry rolled out.
  • Spread with 1 Tablespoon mustard, leaving a 1/2-inch border on all sides. Lay 6 ham slices on top. Sprinkle with 1 cup cheese.
  • Starting at the long (12-inch) edge, roll the puff pastry into a log. Wrap in plastic wrap. Place in the refrigerator for 15 minutes. Repeat with second sheet of puff pastry, mustard, ham, and cheese.
  • Preheat oven to 400-degrees and line two baking sheets with parchment paper.
  • Remove plastic wrap and cut each log into 1-inch-wide slices (you may need to discard the end pieces). You'll have about 20 rolls. Arrange on baking sheets, 1" apart, and bake until the puff pastry is flaky and golden and the cheese is melted, 12-15 minutes.
    Ham & cheese pinwheels on baking sheet after cooking
  • Immediately sprinkle with everything bagel seasoning and parsley, if desired. Let cool slightly. Serve warm or at room temperature.


Make Ahead: You can make these up to three days ahead of time and store in the refrigerator. Or store in the freezer for up to two months. Reheat in a 375-degree oven for about 10-minutes, until warm.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Baking Sheet
Rolling Pin


Calories: 516kcal | Carbohydrates: 19g | Protein: 25g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 1638mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Calcium: 282mg | Iron: 2mg

I teamed up with Cabot to bring you this post. As always, all opinions are my own. 








  1. Kathryn

    I think I’m making these for our Thanksgiving day brunch!!


    1. Erin

      I hope you love them Kathryn – Happy Thanksgiving!


  2. Laurie

    These did not hold together at all when I wrapped in plastic. Or when I sliced then. Not sure what I did wrong?


    1. Erin

      Hi Laurie – My thought is that perhaps the dough was too warm? It should be cold when you are working with it, and then after rolling, I place it back in the fridge for at least 15 minutes to ensure it is cold before cutting… if the dough is too warm it will not perform correctly. Hope that helps!


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